Raw Vegan Nachos

Raw Vegan Nachos
Raw vegan nachos in a brown bowl on a wooden background

Raw Vegan Nachos has been one of the most popular (and hotly anticipated) raw food recipes that we’ve posted on our Instagram account in quite some time, so here we go.

It’s one of the recipes that tops off our recent series of Mexican raw food recipes.  This time using the Raw Vegan Tortilla Chip, Raw Vegan Nacho Cheese and Raw Vegan Sour Cream.

In the video, you’ll also see we added guacamole and salsa, which you can make yourself, or buy.  Of course, if you want to make these raw vegan nachos even easier for yourself, you can.  Simply buy any tortilla chips you like to use.  You could even  buy the guacamole and salsa too!

Raw Vegan Nachos for Movie Night

This is truly a raw recipe to print out and keep, so you can do something special at the weekend, or if you want to have a quiet night in, watching a movie.  It would also be seriously good to take to a potluck or any kind of gathering with friends.


The nutrition information below is just for one serving of this part of the raw vegan nachos recipe (the ‘spicy beans’ and sauce).  So if you want to calculate the the nutrition for the whole thing, you’ll need to take the info from the other tortilla chips, salsa, guacamole etc, that you actually use.

For the other raw recipes in this one, check out these links:

Raw Vegan Nacho Cheese

Cashew Sour Cream (Raw & Vegan)

How to Make Raw Dehydrated Corn Chips

Raw vegan nachos in a brown bowl on a wooden background
Rate This Recipe
4 from 4 votes

Raw Vegan Nachos

A perfect raw food snack recipe for movie nights and quiet nights in.

Nutrition (For one serving)

Calories: 392kcalCarbohydrates: 48gProtein: 17gFat: 20gSaturated Fat: 1gSodium: 610mgPotassium: 2428mgFiber: 13gSugar: 25gVitamin A: 1900IUVitamin C: 51.2mgCalcium: 131mgIron: 8.6mg


For the 'spicy beans'

  • 1 cup sunflower seeds soaked 4 hours or more
  • 1 cup sundried tomatoes soaked for 1 hour or more
  • 1/2 cup sundried tomato soak water Reserved from soaking sundried tomatoes
  • 1 tablespoon brown miso
  • 2 teaspoons cumin
  • 1 teaspoon chipotle powder
  • 2 teaspoons paprika
  • 2 teaspoons ground coriander
  • 1/4 cup water
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1 chili chopped & seeds removed
  • 2 spring onions chopped
  • 1/4 cup fresh coriander chopped

For the tomato sauce

  • 1 cup sundried tomatoes soaked at least 1 hour
  • 1/2 cup sundried tomato soak water Reserved from soaking sundried tomatoes
  • 2 tomatoes chopped
  • 1/2 red onion chopped
  • 1 tablespoon lime juice
  • 1 clove garlic
  • 1/2 teaspoon salt


For the 'spicy beans'

  • In a food processor, grind all ingredients except the last 2 until they bind together.
  • Add the spring onions and coriander and pulse in, leaving some texture to the onions and coriander.
  • Sprinkle mixture directly onto a mesh dehydrator sheet leaving plenty of gaps between pieces of the mixture so the air can flow round nicely.
  • Dehydrate for 12 hours, place in a large bowl and set aside, ready for the tomato sauce.

For the tomato sauce

  • Grind all ingredients in a food processor or blender until they form a thick, but slightly chunky sauce.
  • Add to the bowl with the sunflower seed mixture and mix the two together thoroughly.


Rate This Recipe
4 from 4 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!

Related: This recipe is based on soaked sunflower seeds.  We soak them to release the anti-nutrients, which make them much more digestible.  You can simply soak them for 4 to 8 hours.  Or you can go a step further and sprout a little tail on them too.  They are rich in vitamin E and copper.  Read about the health benefits of sunflower seeds here.

This recipe is part of our 10 Most Popular Raw Food Recipes, which can be downloaded as a free eBook.

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