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Tortilla with the best vegan nacho sauce

Easy homemade tortilla with delicious and healthy nacho sauce.
Servings 2 people



  • 120 g flour
  • 70 ml water
  • pinch of salt

Vegan nacho sauce

  • 120 g potato peeled
  • 1 onion
  • 80 g carrot
  • 20 g cashews
  • 15 g nutritional yeast
  • salt
  • black pepper
  • cayenne pepper
  • 50 ml vegetable broth water in which you cooked vegetables


  • 75 g tofu
  • 75 g corn
  • 90 g black beans



  • Combine flour, salt and water and form a dough.
  • Divide dough in two parts.
  • Roll the dough into a circle.
  • Bake each tortilla in a pan on high heat (we don't grease the pan) until it gets nice colour (1 to 2 minutes on each side).
  • When tortilla is baked fold it in half immediatelly and fold in kitchen towel, so it stays soft.

Vegan nacho sauce

  • Boil chopped potatoes, carrots and onion in a pot and cook for 20 to 30 minutes.
  • Add drained vegetables, 50 ml water (from cooked vegetables), cashews, nutritional yeast, salt, black pepper and cayenne pepper into blender and blend until smooth.

Making tortilla

  • Spread nacho sauce on tortilla, add baked tofu, corn and beans and add additional nacho sauce on top.