Go Back
+ servings
Dairy-Free Mexican Street Corn Nachos
Print Pin
5 from 3 votes

Dairy-Free Mexican Street Corn Nachos

These Dairy-Free Mexican Street Corn Nachos are the ultimate plant-based meal, snack or appetizer for the entire family. Made with roasted veggies and a creamy texture from the vegan queso and lime crema----these nachos are sure to be the star on any table.
Course Appetizer, Main Course, Snack
Keyword appetizer, cashews, corn, easy, lime, meatless, nachos, queso, savory, snack, weeknight meals
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

ROASTED VEGGIES:

  • 2 medium poblano peppers
  • 4 cups sweet or white corn kernels, frozen or fresh
  • 2 Tbsps Extra virgin olive oil
  • 1 teaspoon sea salt + black pepper

VEGAN QUESO:

  • 1 cup raw cashews, soaked (See Notes!)
  • 1 jalapeno, optional
  • 2 garlic cloves, minced
  • cup nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon yellow mustard powder
  • ¼ teaspoon turmeric powder
  • Pinch of sea salt
  • 1 cup Almond milk

NACHOS:

  • 1 (12 oz.) bag organic tortilla chips

DAIRY-FREE LIME CREMA:

  • 1 cup vegan mayonnaise
  • ¼ cup freshly-squeezed lim juice
  • 2 Tbsps chopped fresh cilantro or parsley
  • 2 garlic cloves, minced
  • ½ teaspoon lime zest
  • Pinch of sea salt

Instructions

TO ROAST THE VEGGIES:

  • Preheat the oven to 400 degrees Fahrenheit and prep a baking sheet by lining it with parchment paper.
  • Add the poblano peppers and corn unto the baking sheet (in a single layer + divided) and drizzle with olive oil and season with salt and black pepper. Bake for 15-20 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly-----chopping poblano peppers into medium chunks.

TO MAKE THE VEGAN QUESO:

TO MAKE THE DAIRY-FREE LIME CREMA:

  • In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.
  • To assemble, on a large platter or plate, add the tortilla chips and top with vegan queso, roasted corn, chopped poblano peppers, and the dairy-free lime crema.
  • Bon Appetit!

Notes

  • STORAGE: Best if consumed within the same day. Leftovers can be stored in an air-tight container (lime crema stored separately) for up to 3 days. Reheat in the oven when ready serve.
  • STORAGE (LIME CREMA): Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks. 
  • MAKE AHEAD (VEGAN QUESO): You can make the Queso ahead of time (unheated) and store it in an air-tight container in the refrigerator prior to serving. When serving, either enjoy cold or heated. Prep topping ingredients and store them in separate airtight containers until ready to assemble.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • GLUTEN-FREE OPTION: To make these Dairy-Free Mexican Street Corn Nachos gluten-free, simply substitute tortilla chips with GF-friendly ones and ensure that all other ingredients are also GF-friendly (i.e. vegan mayo).