Elevate Your Game Day Snacks with Vegan Cauliflower Nachos

Get ready to tantalize your taste buds with our delectable Vegan Cauliflower Nachos recipe. Perfect for game day gatherings, movie nights, or any occasion, these nachos are packed with flavor and wholesome ingredients. Made with roasted cauliflower florets, savory toppings, and a dairy-free cheese sauce, this dish will satisfy your cravings without compromising on taste. Plus, it’s a great way to sneak in some extra veggies into your diet! Read on to discover how to make these irresistible cauliflower nachos, along with helpful tips, nutritional information, and Smart WW points to keep you on track with your wellness goals.


For the Cauliflower Nachos:

  • 1 large head cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Vegan Cheese Sauce:

  • 1 cup raw cashews, soaked in water for 2 hours or overnight
  • 1 cup unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt to taste

For Toppings:

  • 1 cup black beans, drained and rinsed
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 2 green onions, thinly sliced
  • 1 jalapeno, thinly sliced (optional)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)


  1. Prepare the Cauliflower:
    • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the cauliflower florets on the baking sheet and drizzle with olive oil. Sprinkle with chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss until the cauliflower is evenly coated with the spices.
  2. Roast the Cauliflower:
    • Roast the cauliflower in the preheated oven for 20-25 minutes, or until tender and golden brown, flipping halfway through.
  3. Make the Vegan Cheese Sauce:
    • In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency.
  4. Assemble the Nachos:
    • Arrange the roasted cauliflower on a large serving platter. Drizzle generously with the vegan cheese sauce. Top with black beans, diced tomatoes, sliced black olives, green onions, and jalapeno slices, if using.
  5. Garnish and Serve:
    • Garnish the nachos with chopped cilantro and serve with lime wedges on the side. Enjoy immediately, while the cauliflower is still warm and the toppings are fresh.

Nutritional Information:

  • Serving Size: 1/4 of the recipe
  • Calories: 250
  • Total Fat: 15g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 7g
  • Sugars: 4g
  • Protein: 10g

Smart WW Points:

  • Each serving of these cauliflower nachos is calculated to be 7 SmartPoints, making them a satisfying and guilt-free snack option for your WW journey.

Useful Information:

  • Feel free to customize your cauliflower nachos with your favorite toppings. Add sliced avocado, pickled jalapenos, or a dollop of vegan sour cream for extra flavor.
  • To make these nachos gluten-free, use gluten-free tortilla chips or omit them altogether and enjoy the cauliflower and toppings on their own.
  • Leftover vegan cheese sauce can be stored in an airtight container in the refrigerator for up to one week. Simply reheat before serving.