Morning made simple

Loaded with a spicy jackfruit and topped with a creamy vegan queso, red onions, jalapeños, avocado, tomatoes, and fresh lettuce, these vegan nachos are an easy and delicious way to spice up your summer entertaining.


  • 2 tablespoons water
  • 1 tablespoon taco seasoning, gluten-free
  • ¼ teaspoon cayenne powder, optional
  • 1 can (14-ounce can) of green jackfruit in brine
  • ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • ½ cup cashews, soaked in hot water for 10-15 minutes 
  • 1/2 teaspoon garlic powder
  • 2 tablespoons nutritional yeast 
  • 2 teaspoons taco seasoning or chili powder
  • 1/4 teaspoon turmeric powder
  • Salt and pepper to taste
  • 1-2 tablespoons water to thin, optional 
  • 8 ounces tortilla chips, about half a large bag, gluten-free
  • ¼ cup red onion, sliced thinly
  • ⅓ cup cherry tomatoes, chopped
  • ¼ cup pickled jalapeños, sliced, add more if you like spice 
  • ½ cup salsa
  • ⅓ cup Forager Project Sour Cream
  • 2 tablespoons fresh lettuce or cilantro, chopped
  • 1 avocado, peeled, pitted, and sliced


  • Preheat your oven to 375º (190º C). Oil a 9” x 13 ” inch sheet pan with oil or line it with parchment paper.
  • Drain, rinse, and pat jackfruit dry. Place jackfruit in a medium bowl. Using your hands or a fork, shred the jackfruit chunks into bite-sized pieces. It should resemble a “pulled pork” texture. Add water, taco seasoning, and cayenne powder. Toss covering all the jackfruit.
  • Place the jackfruit on the baking sheet evenly and bake for 15-20 minutes.
  • Meanwhile, in a high-powered blender or food processor combine the queso ingredients together. Blend until smooth and creamy. To thin add a little bit of water. Taste and add additional seasoning if desired.
  • Heat a small pot on low. Pour the queso into the pot and heat for 1-2 minutes, stirring constantly, until warm. Be careful not to turn the heat to high, or the queso will burn. 
  • Take the jackfruit out of the oven and add your chips. You can either move the jackfruit to a bowl and then layer it on top of the chips. Or you can move the jackfruit to one side of the pan and add the chips.
  • Lastly, add your toppings. Salsa, queso, sour cream, sliced tomatoes, onions, jalapenos, guacamole, and lettuce. Eat and enjoy!
Vegan Nachos with Jackfruit