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Totally Loaded Vegan Nachos

January 13, 2021 By Dianne 8 Comments

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Vegan Nachos with text overlay
Vegan Nachos with text overlay
Vegan Nachos with text overlay

Vegan Nachos with text overlay

Vegan nachos are the ultimate snack! They’re loaded with beans, veggies, and cashew cheese, and they’re perfect for movie night, game day viewing parties, and even holiday parties. This easy recipe is vegan and gluten-free, and it’s easy to customize your nachos to your tastes.

 

Taking a chipVegan Nachos

Nachos have always been a go-to snack for me. Back in the ’90s, when I still ate dairy products, I would buy jars of cheese sauce, heat them in the microwave, and chow down while watching first-run episodes of The X Files. I gave them up after going vegan, but once vegan cheese hit the market, I was back at it again. My nacho game was pretty lame back then, I have to admit. I would often shred blocks of cheese and toss them over tortilla chips with jalapeño slices, warming it all in the oven for a few minutes. Not bad, but not amazing, either.

 

vegan nachos with peppers, tomatoes, avocado

These days, I pile my nachos high with all manner of ingredients, including diced avocado, sliced jalapeños, and spicy black beans. They’re a terrific snack for streaming X Files reruns, but I’ve been known to make them for lunch or dinner. too. I serve them with a big heaping serving of shredded lettuce on top, which makes them more like an upside down taco salad. 

chips, tomatoes, cheese sauce, black beans, garlic, scallions, and peppers

How to Make Loaded Vegan Nachos

These nachos come together so easily that it’s almost silly not to make them!

  • First you heat the oil in a pan over medium-high heat and cook the oil for about 5 minutes. 
  • Next you add the beans, tomatoes, garlic, and spices to the pan and cook for about another 5 minutes, until it’s heated throughout.
  • To assemble your nachos, you lay the tortilla chips out on a large platter and top them with the beans. Then you drizzle on the cheese pile on the rest of the ingredients. Easy-peasy!

cooked beans and tomatoes in pans

dripping cheese on nachos

How to Customize your Vegan Nachos

You can customize this recipe to suit your tastes and the contents of your fridge!

  • Instead of black beans, you can use pintos, kidney beans, or even chickpeas.
  • If you prefer fresh tomatoes, you can use them instead of fire-roasted canned tomatoes.
  • You can also use store-bought salsa instead of canned tomatoes. 
  • Store-bought guacamole can be used instead of diced avocado.
  • Instead of Cashew Cheese Sauce, you can use Veggie Packed Vegan Cheese Sauce.

vegan nachos

 

  • You can also use store-bought vegan cheese shreds. You’ll need to pop your nachos into the oven for a few minutes to melt them. I like Violife Colby Jack Shreds and Miyoko’s Pepper Jack. 
  • I topped these nachos with the cashew sour cream from my Raw Tacos recipe. You can use store-bought dairy-free sour cream, if you don’t feel like making it, or you can skip it altogether.

vegan nachos with cheese sauce and tomatoes

 

  • If you’d like a little more spice, you can drizzle on some hot sauce.
  • You can serve nachos as a meal by topping them with shredded lettuce. 
  • If you don’t like cilantro, you can use parsley.

 

Vegan nachos with avocado, tomatoes, peppers, and garlic

 

vegan nachos with cheese sauce, avocado, tomatoes, piers, and garlic
Print

Totally Loaded Vegan Nachos

Vegan nachos are the ultimate snack! They're loaded with beans, veggies, and cashew cheese, and they're perfect for movie night, game day viewing parties, and even holiday parties.

This recipe serves 8 as a snack or 4 as a meal.

Course Appetizer, Snack
Cuisine American
Keyword vegan nachos
Prep Time 10 minutes
Cook Time 10 minutes
Yields 8 servings as a snack
Calories 191 kcal
Author Dianne

Ingredients

  • For the Chili
  • 1 teaspoon neutral-flavored vegetable oil such as avocado
  • ½ cup red onion diced (about ½ and onion)
  • 1 15 ounce can black beans drained and rinsed (or 1½ cups cooked beans)
  • 1 14 ounce can fire-roasted diced tomatoes drained (or 1 ½ diced fresh tomatoes )
  • 1 clove garlic minced
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • For the Nachos
  • 8-ounce bag tortilla chips
  • ½ cup Cashew Cheese Sauce
  • 1 avocado diced
  • 1 jalapeno thinly sliced (or ¼ cup pickled jalapeno slices)
  • 1/3 cup black olives sliced
  • 2 scallions sliced
  • ¼ cup Vegan sour cream for serving, optional

Instructions

Make the Chili

  1. Heat the oil in a large pan over medium-high heat. Add the onion and sautée for about 5 minutes, until it becomes fragrant and begins to brown. Add the black beans, diced tomato, and spices, and cook for 5 more minutes, or until everything is heated throughout.

Assemble the Nachos:

  1. Lay the chips out in a large dish or platter. Pile on the chili, cheese, and the rest of the ingredients.

 

vegan nachos with cheese sauce, avocado, tomatoes, piers, and garlic

 

If you enjoyed this recipe you might also like:

  • Chili Roasted Pumpkin Nachos
  • Three Bean Chili
  • Double Shelled Black Bean Tacos
  • Chili Lime Roasted Chickpeas

 

Filed Under: Vegan Appetizers and Snacks, Vegan Recipes Tagged With: avocado, black beans, cashew cheese, jalapeno, olives, scallions, tomatoes, tortilla chips

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Three Bean Chili (Vegan and Gluten-Free)
Next Post: Vegan Lasagna Tart »

Reader Interactions

   

Comments

  1. Amy Katz says

    February 17, 2016 at 2:56 PM

    My mouth is watering!

    Reply
    • Dianne says

      February 17, 2016 at 3:26 PM

      Thank you, Amy! 🙂

      Reply
  2. Cadry says

    February 18, 2016 at 12:26 PM

    Yum! These nachos look so good!

    Reply
    • Dianne says

      February 18, 2016 at 1:21 PM

      Thank you, Cadry!

      Reply
  3. Becky says

    February 18, 2016 at 3:09 PM

    Oh man, now I want THESE for supper! That cheese looks fantastical.

    Reply
    • Dianne says

      February 18, 2016 at 3:12 PM

      Thank you, Becky!

      Reply
  4. Lucie Javorska says

    February 19, 2016 at 12:16 PM

    Yum! Such a great party snack 🙂 I especially love that cashew cheese of yours, so creative!

    Reply
    • Dianne says

      February 19, 2016 at 4:07 PM

      Thank you so much, Lucie!

      Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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