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Cheezy & Smoky Tempeh Nachos

Naturally packed with flavour and nutrition, this is the perfect plate to share with friends or family.

Recipe by Better Nature

40 min


  • 180g (1 pack) Smoky Tempeh Rashers
  • 1 teaspoon oil for cooking
  • 100g tortilla chips
  • 50g vegan cheese (choose one recommended for melting)
  • 100g cashews or walnuts
  • 1 tablespoon nutritional yeast
  • 2 teaspoons miso paste or soy sauce
  • 2 teaspoons paprika
  • 1 finely chopped tomato
  • 1 finely chopped red onion
  • 1 finely chopped ripe avocado
  • 50g finely chopped fresh coriander
  • 1 squeezed lime


  1. Soak the cashews or walnuts in boiling water for 20 minutes, until they expand and soften.
  2. Blend the soaked cashews or walnuts with the other vegan cheese sauce ingredients, until they form a smooth consistency.
  3. Mix the salsa ingredients together in a mixing bowl.
  4. Heat the 1 tsp of oil in a pan over medium heat. Add in the rashers and cook for 3 minutes on each side until browned. Finely chop the rashers into small pieces.
  5. Turn the oven on at 150ºC (gas mark 2).
  6. Plate up the tortilla chips, Sweet & Smoky Rashers, vegan cheese sauce and vegan cheese, and place in the oven for 10 minutes - until the vegan cheese has melted.
  7. Take the nachos out of the oven and add the salsa.
Smoky Tempeh Rashers
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Smoky Tempeh Rashers
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