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Fable Chunky Steak Nachos

Fable Recipe: Chunky Steak Nachos

These delicous nachos are made with Fable's Plant Based Braised Beef and my home made Cashew Cheese Sauce. This recipe makes two huge serves, so make sure you've got your apptetite.
Course Main Course
Cuisine Mexican
Keyword Fable, mexican, nachos, plant based, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 1500kcal
Cost $20


Nachos Topping

  • 1 tbsp Olive Oil
  • 1/2 Brown Onion, peeled and diced
  • 2 cloves Garlic, peeled and chopped or minced
  • 250 grams Fable Plant Based Braised Beef, roughly chopped
  • 1 1/2 tsp Smoked Paprika
  • 1 tsp Ground Coriander
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Ground Cumin
  • 1/4 large Red Chilli, finely chopped
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Dried Oregano
  • 1/2 can Red Kidney Beans, drained and rinsed
  • 1 can Diced Tomatoes
  • 1 tbsp Tomato Paste
  • 1/2 cup Water

Cashew Cheese Sauce

  • 1 cup Raw Cashews
  • 1/4 cup Nutritional Yeast Flakes
  • 1/4 tsp Salt
  • 1 tsp Garlic Powder
  • 1/4 cup Water
  • 1/4 cup Soy Milk


  • 230 grams Corn Chips
  • 1/2 Continental Cucumber, diced into small cubes
  • 4 sprigs Corriander, washed and picked
  • 1/4 Red Chilli, to garnish
  • 1 Lime, cut into wedges, to garnish


Prepare Your Cashews

  • Start by preparing your cashews. In a medium size bowl, cover the cashews with boiling water. Use as much boiling water as the bowl can take as it stays hotter longer if you use more water. This will soften the cashews. I generally soak them for between 40 minutes and an hour.

Make your Nacho Topping

  • In a medium frying pan, heat your olive oil over medium high heat and fry off your onion and garlic until soft.
  • Add your Fable and toss to combine with the onion and garlic. Allow to brown for a coupel of minutes, tossing or stirring occasionally.
  • Once browned add the herbs, spices and chilli then stir or toss to combine. Allow to cook until fragrant, around 2 minutes.
  • Throw your beans, tomato paste, tomatoes and water into the pan and stir. Bring to the boil, reduce the heat to medium low and then cover. Cook for 20 minutes whilst you make your cashew cheese sauce.

Creamy Cashew Cheese Sauce

  • Check your cashews, they should be soft to touch. Drain and rinse them then place in a small food processor or a blender. Add the rest of the ingredients and blitz until smooth, scraping down the sides occasionally. The longer you blitz it the smoother it gets. If it's a bit thick just add a touch more water or soy milk. Taste for seasoning and add a little more salt if you prefer.

Assemble Your Nachos

  • Lay your corn chips onto two plates or bowls. Top with the Nacho Topping and scatter the cucumber, corriander leaves and some sliced up chilli over the top.
  • Top with a big dollop of the Creamy Cashew Cheese Sauce. You may have some sauce left over. Chuck it in the fridge and have it on toast later. Believe me, you'll love it.
  • Enjoy with a drizzle of lime juice.