Healthified Plantain Nachos For Game Day!

With some simple substitutions to incorporate more plants, this nacho recipe is nutritious so you can feel good about serving it. The dairy-free cashew cheese pairs perfectly with the plantains (which are an excellent source of resistant starch), but for a short-cut, feel free to swap them for grain-free tortilla chips.

Plantain Nachos

Course Appetizer, Snack


For the Plantains

  • 3 green plantains, thinly sliced
  • 1 tablespoon coconut oil, melted
  • sea salt to taste

For the Cashew Cheese

  • 1 cup cashews, soaked at least 4 hours or preferably overnight
  • 2 tablespoons nutritional yeast
  • juice from ½ a lemon
  • ¼ teaspoon sea salt (or more to taste)
  • ¼ teaspoon garlic salt
  • black pepper to taste
  • cup water (or more if necessary)

For the Toppings

  • ½ cup black beans
  • 1 cup pulled chicken (I suggest a rotisserie chicken already cooked; also can omit)

Optional Guacamole Topping

  • 2 avocados, cubed
  • juice from ½ a lime
  • garlic salt to taste
  • onion salt to taste
  • sea salt to taste


  • Preheat oven to 350˚F.
  • Place plantain slices in a medium bowl and coat with coconut oil and sea salt. Spread evenly on a baking sheet and cook 25-30 minutes until golden brown and crispy. Set aside.
  • Make guacamole topping. Add avocado, lime juice, garlic salt, onion powder and sea salt to a small bowl. Mash with a fork until desired consistency is reached. Set aside. 
  • Make the cashew cheese. In a high speed blender, add cashews, nutritional yeast, lemon juice, garlic salt, sea salt and black pepper. Add 1/4 cup water and process, slowly pouring in more water until smooth and creamy. 
  • Place plantain chips in an oven-safe skillet or bowl. Add pulled chicken, black beans, and cashew cheese. Place back in the oven for 10 minutes or until warmed through. Top with guacamole and enjoy!