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Cheesy Beansy Nachos

The ultimate go-to snack and party plate, this dish screams festive fun and communal eating. Nachos are an all-time favourite usually found on bar and pub menus, but not like this one. A slight twist, bringing you a thick & creamy, vegan cheesy sauce with all the traditional toppings.


For the cheesy sauce:


• B-well Olive and Canola Blend oil

• 2 cups B-well Thick & Creamy Mayonnaise

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ cup Nutritional Yeast

• 1 Tbsp Lemon Juice

• 1 tsp White / Apple Cider Vinegar

• 1 tsp Dijon Mustard

• 1 pinch turmeric

• ¼ cup unsweetened plant milk – depending on thickness

• ½ tsp ground black pepper

• ½ tsp salt, or to taste

For the Black bean mix:

• 1 Tbsp B-WELL Extra Virgin Olive Oil

• ½ onion, chopped

• ¼ tsp cayenne pepper

• ¼ tsp chili flakes

• ½ tsp cumin powder

• 1 can Black Beans

• 2 Tbsp Water

• Salt & Pepper, to taste


• 2 Avocados, ripe and smashed

• 1 Tbsp fresh lemon juice

• Salt & Pepper, to taste


• 1 Tbsp Extra Virgin Olive Oil

• 4 Large tomatoes, chopped and diced

• ½ cup fresh coriander, chopped

• ½ medium onion, thinly chopped

• 1 tsp Garlic, crushed

• 1 Tbsp Lemon juice, freshly squeezed

• Salt & Pepper, to taste

Final Dish

• 450g Tortilla chips

• Fresh Cilantro

How To Make:

Cheese sauce:

1. In a blender or a bowl, add in all the ingredients, blend or mix until all the ingredients are well combined.

2. Slowly feed in the plant milk if you prefer a runnier consistency. Blend until smooth and even.

Black bean mix:

1. Add the olive oil and chopped onion to a frying pan with the cayenne pepper, chili flakes and cumin and sauté until the onions are softened.

2. Then add in the black beans and water and stir fry until most of the water has cooked off. Then add salt and pepper to taste. Set aside


1. Add the chopped tomatoes, coriander and onion to a mixing bowl. Add in the crushed garlic, fresh lemon juice and B-WELL Extra Virgin Olive oil and toss everything together until well mixed.

2. Add sea salt and black pepper to taste.

To assemble the nachos:

1. Place the tortilla chips in an even layer on a platter.

2. Add the black bean mix. Then add the salsa.

3. Then pour on some of the cheezy vegan nacho cheese.

4. Top with guacamole and fresh cilantro. Serve immediately.