clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two hands holding a yellow oval serving plate with loaded vegan nachos. Recipe at

Best Vegan Nachos with Fig Salami & Cashew Dip

  • Author: Carlos Leo
  • Total Time: 10 minutes
  • Yield: 5 1x
  • Diet: Vegan


Combine plant-based beef crumbles with grated fig salami with paprika, salsa, and some veggies for these vegan nachos. Serve on a bed of plantain and cassava tostones and top with cashew cheese dip, salsa, and slices of fresh avocado. The combination of flavors is explosive, unique, and honestly genius!


  • 2 Tablespoons Hellenic Farms Extra Virgin Olive Oil available in our online shop
  • 5 Tablespoons chopped tomatoes, onion, and green bell pepper mix.
  • Pinch sea salt
  • 10 oz vegan beef crumbles
  • ½ cup Vegan Fig Salami with Smoked Paprika available in our online shop
  • 1/2 cup salsa (double roasted tomato salsa), divided
  • 1 bag (4.125 oz) Plantain tostones with lime
  • 1 bag (4.125 oz) Cassava Tostones with salt 
  • 3-4 Tablespoons cashew dip 


  1. Sautee the veggies mix in a 3.6 Quart Cast Iron Casserole Dish at medium-heat with two tablespoons of olive oil until becomes soft, around 2 minutes. Add a pinch of salt.
  2. Add the vegan beef crumble and cook for another 2 minutes. Add the ¼ cup of salsa and the ½ cup of fig salami and cook for one more minute.
  3. Layer on a plate the chips, the vegan meat and vegan fig salami, ¼ cup of salsa, and 3 or 4 tablespoons of the cashew dip. Garnish with scallions.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: appetizer
  • Method: Sautee
  • Cuisine: Mexican

Keywords: Cinco de mayo recipe, vegan recipe, vegetarian recipe, easy appetizers, Mediterranean inspired recipe

Recipe Card powered byTasty Recipes