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vegan nachos

Cheezy Nachos with Raspberry Avocado Salsa

Course Appetizer
Servings 4
Author Robin Asbell



  • 1 cup fresh raspberries washed and patted dry
  • 1 large avocado diced
  • 1 tablespoon fresh lime juice
  • 1 medium poblano pepper diced
  • 1/4 cup fresh mint chopped
  • 2 scallions chopped
  • 1 teaspoon cumin
  • 1 pinch salt to taste
  • 8 ounces tortilla chips

Nacho Sauce

  • 3/4 cup pine nuts
  • 2 cloves garlic
  • 1/3 cup nutritional yeast
  • 1 teaspoon salt
  • 3 tablespoons white miso
  • 1 1/2 cup unsweetened non-dairy milk
  • 1/2 cup cornstarch
  • 1/4 cup avocado oil
  • 2 teaspoons champagne or rice vinegar
  • 1 medijm tomato chopped and squeezed
  • 1 large jalapeno seeded and minced


  • In a medium bowl, place the raspberries, avocado, lime juice, poblano, mint, scallions, cumin and salt. Mix gently.


  • Grind the pine nuts and garlic to a paste in a food processor. Add the nutritional yeast, salt, and miso and puree to mix thoroughly. Reserve.
  • Preheat oven to 350 F. Spread tortilla chips on a heat safe platter.
    In a 2 quart pot, whisk the milk, cornstarch, oil and vinegar. Place over medium high heat and whisk constantly as it comes to a boil. When the sauce boils, reduce the heat and simmer for two minutes, then scrape into the processor with the pine nuts and puree to mix. When very smooth, transfer back to the saucepan, then stir in tomatoes and jalapeno. Stir over low heat just to warm, then take off the heat.
  • Heat chips in the oven for about 5 minutes, or microwave. Drizzle sauce over warm chips and serve immediately with salsa.