Pumpkin Cheeze Nachos

Pumpkin season is almost upon us…of course I’ve already stocked up on canned pumpkin so I can be whipping up all the pumpkin things like sauces, muffins, smoothie bowl, oats… expect a flood of pumpkin recipes coming your way over the next few weeks!

I’m even more excited for the return of the Crown Prince pumpkins to the farmers markets… I’ve been told they won’t be arriving for another few weeks, the excitement is real! I’ll have to limit myself this year, I quite literally ate so much pumpkin last year my skin took on a slight tinge of orange for a few months.

Pumpkin is the ultimate ingredient when it comes to making a dairy free cheese sauce. These days I do eat straight up dairy cheese, but I have a love for nutritional yeast and the combination of it with cashew butter and pumpkin makes for a delicious rich thick and creamy sauce like no other!

Pumpkin Cheese Nachos

Print Recipe
By Serves: 2 Prep Time: 15 minutes Cooking Time: 15 minutes


  • **For the Sauce**
  • 200g pumpkin puree
  • 60g smooth roast cashew butter
  • 2 tbsp milled flaxseed
  • 3 tbsp nutritional yeast
  • 120ml non dairy milk of choice; I like to use oat or rice as the most neutral tasting
  • ¼ tsp smoked paprika
  • ¼ - ½ tsp salt, to taste
  • **For the Nachos**
  • Half a large bag of plain corn tortilla chips of choice
  • ½ tbsp olive oil
  • 1 clove of garlic minced
  • ½ a small red onion finely chopped
  • ½ a can of black beans, drained and rinsed well
  • ½ a mug of corn, canned and drained or frozen and thawed
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp cayenne pepper, optional
  • ¼ tsp salt
  • Sliced roasted red pepper, coriander, plain yogurt or dairy free alternative and finely sliced chili to serve
  • Lime wedges on the side!



Blend together all sauce ingredients in a blender. Add to a pot, bring to the boil and then simmer for about 10 minutes to thicken. Can be made in advance and stored in the fridge for up to three days; reheat in a pot or in the microwave before serving!


Add oil to a pan over a medium heat. Fry onion and garlic together for about 5 minutes.


Add beans, corn, cumin, coriander and cayenne to the pan and cook for 5 - 10 minutes; until corn and onion are cooked through to your liking!


Season beans with salt.


Layer up nachos with cheese, beans and corn, and some roasted red pepper. If I don’t have any of my own cooked I always have a jar of roasted red peppers on stand by!


Top with coriander and finely sliced chili. Add a little plain yogurt, dairy free if necessary or desired, before digging in!

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