Nachos with Cauliflower and Salsa

Natural, vegan nachos – the perfect healthy party snack

4 people

Preparation time:
5 minutes

Cooking time:
0 minutes


Jalapeño Cauliflower Sauce (Mildly spicy):

  • 300g cauliflower, chopped

  • 250g potatoes, peeled and diced

  • 50g raw cashews

  • 3 TBSP Water

  • 2 TBSP apple cider vinegar

  • 1 jalapeño

  • 1 garlic clove

  • ½ TSP salt (recommended: sea salt)

  • 2 TBSP SPAR Natural Olive Oil

For the nachos:

  • 1 bag SPAR Natural Tortilla Chips
  • 100g cherry tomatoes, halved
  • 60g cooked black beans, drained, and rinsed
  • ½ red onion, diced
  • 15g coriander, chopped
  • 150g salsa (recommended: pineapple salsa)


1. Add cauliflower, potatoes, and salt to a pan, cover with cold water, and bring to a boil. Simmer for 8-10 minutes on low heat until tender.

2. Drain, let cool slightly and blend with cashews, water, apple cider vinegar, jalapeño, garlic, salt, and SPAR Natural Olive Oil until smooth.

3. Spread the SPAR Natural Tortilla Chips on a serving platter. Top with the jalapeño cauliflower sauce, cherry tomatoes, black beans, red onion, and coriander. Add salsa for more flavour.

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