Vegan Nachos Recipe | Crispy, Cheesy, and Full of Flavor
1. Introduction
Who doesn’t love a plate full of nachos? They’re the ultimate comfort food, perfect for game nights, parties, or just a cozy evening at home. But what if I told you that you can enjoy all the indulgence of nachos without the dairy? Enter Vegan Nachos—a delicious, plant-based twist on the classic snack.
These Vegan Nachos are piled high with crispy tortilla chips, melty vegan cheese, spicy jalapenos, creamy guacamole, and tangy salsa. They’re satisfying, full of flavor, and totally customizable based on your preferences. Whether you’re vegan, dairy-free, or just looking for a lighter snack, these nachos will hit the spot.
What’s even better? You can make them in no time, and you don’t need any special ingredients. I’ll walk you through how to prepare this crowd-pleasing snack in simple, easy steps.
By the end of this post, you’ll be able to whip up the best vegan nachos with all the toppings you love. Let’s dive in!
2. Ingredients Breakdown
Let’s break down the ingredients that make these Vegan Nachos so irresistible. Each component plays a key role in giving you the perfect balance of crispy, creamy, and savory flavors.
For the Vegan Cheese:
- Cashews (1 cup)
Cashews form the base of our creamy vegan cheese. They create a rich, smooth texture when soaked and blended, mimicking the consistency of dairy cheese. If you’re allergic to nuts, you can substitute cashews with sunflower seeds for a similar creamy texture. - Nutritional Yeast (2 tbsp)
This ingredient is a must in vegan cheese! Nutritional yeast adds that cheesy, umami flavor that’s essential in this recipe. If you don’t have nutritional yeast, vegan parmesan or vegan cheese powder can work as substitutes. - Lemon Juice (1 tbsp)
Lemon juice provides the tangy acidity needed to balance out the richness of the cashews and other ingredients. It also mimics the tang found in dairy cheese. - Garlic Powder (1/2 tsp)
A pinch of garlic powder adds a savory depth to the cheese. If you love garlic, feel free to add more! - Water (1/4 cup)
Water helps blend the cashews and other ingredients into a smooth, creamy consistency. You can add more or less depending on how thick or thin you like your cheese. - Coconut Oil (2 tbsp)
Coconut oil gives the cheese a firm texture once it cools, making it perfect for spreading on your nachos. You can substitute this with olive oil or another plant-based oil for a lighter option.
For the Nachos:
- Tortilla Chips (3 cups)
Use your favorite tortilla chips as the base. Whether you opt for plain, salted, or flavored chips, choose one with a good crunch. You can also make your own by cutting corn tortillas into triangles and baking them at 400°F for about 10 minutes. - Black Beans (1 can, drained and rinsed)
Black beans add protein, fiber, and a hearty texture to your nachos. You can substitute with pinto beans or kidney beans if you prefer, but black beans pair especially well with the other flavors. - Jalapenos (2-3, sliced)
Jalapenos give your nachos the right amount of heat. Adjust the amount based on your spice tolerance, or substitute with banana peppers or serrano peppers for a milder version. - Guacamole (1/2 cup)
Guacamole brings a creamy, fresh element to the nachos. If you’re short on time, you can buy pre-made guacamole, or make your own by mashing avocado with lime juice, salt, and diced onions. - Salsa (1/2 cup)
Tangy, fresh salsa is the perfect topping for these nachos. You can use store-bought salsa or make your own with tomatoes, onions, cilantro, and a squeeze of lime juice. - Cilantro (optional)
Fresh cilantro adds a burst of flavor and color. It’s optional, but I highly recommend it for the fresh herbiness it brings to the dish.
3. Step-by-Step Instructions
Making these Vegan Nachos is easier than you might think! Here’s a simple, beginner-friendly guide to help you put everything together:
Step 1: Make the Vegan Cheese
- Start by soaking the cashews in warm water for about 30 minutes (or overnight if you have the time). This softens them and makes them easier to blend.
- Once the cashews are soft, drain and add them to a blender or food processor. Add nutritional yeast, lemon juice, garlic powder, water, and coconut oil. Blend until smooth. If the mixture is too thick, add a little more water to reach your desired consistency.
- Taste the cheese and add more salt or lemon juice if needed. Set the cheese aside while you prepare the nachos.
Step 2: Prepare the Nachos
- Preheat your oven to 350°F (175°C).
- Spread the tortilla chips in an even layer on a baking sheet.
- Sprinkle the black beans evenly over the chips, followed by the sliced jalapenos.
Step 3: Assemble the Nachos
- Spoon or drizzle the prepared vegan cheese over the nachos. Be generous! You want to cover the chips and beans with a nice layer of that creamy cheese.
- Place the baking sheet in the oven and bake for 10-12 minutes, or until the chips are crisp and the cheese is melted and bubbly.
Step 4: Add the Toppings
- Remove the nachos from the oven and immediately top with guacamole and salsa.
- Garnish with freshly chopped cilantro for a fresh, herby touch.
- Serve immediately and enjoy your homemade Vegan Nachos!
4. Tips and Variations
Tips for the Best Vegan Nachos:
- Don’t Overload the Chips: Be careful not to overload the chips with too many toppings, or the chips can get soggy. A moderate amount of beans, cheese, and toppings is perfect.
- Make the Cheese in Advance: You can make the vegan cheese ahead of time and store it in the fridge for a couple of days. This makes putting the nachos together even quicker.
- Customize Your Nachos: This recipe is incredibly versatile! You can add other toppings like olives, corn, red onion, or vegan sour cream. Get creative with your favorite nacho toppings.
Variations:
- For a Spicier Version: Add extra jalapenos or a drizzle of hot sauce to bring some heat to your nachos.
- For a Creamier Cheese: Add soaked sunflower seeds instead of cashews for a different texture and flavor.
- Gluten-Free Option: Ensure that the tortilla chips you use are labeled as gluten-free.
5. Serving Suggestions
These Vegan Nachos are a great snack or appetizer, but you can make a meal out of them too! Here are a few ideas for what to serve alongside or with your nachos:
- Side Salad: Pair your nachos with a simple green salad or Mexican-style corn salad for a fresh, light contrast to the richness of the nachos.
- Beverages: Serve with a cold glass of limeade, iced tea, or a margarita for a refreshing drink pairing.
- Dips: Add a side of vegan sour cream or pico de gallo for extra dipping fun!
6. Storage and Reheating Instructions
- Storing Leftovers: If you have any leftover nachos, store the chips, cheese, and toppings separately. The chips will get soggy if left with the cheese and toppings. Store the chips in an airtight container for up to 3 days.
- Reheating: To reheat, place the nachos in the oven at 350°F (175°C) for 5-7 minutes to crisp them up. Avoid microwaving as the chips can become soggy.
- Freezing: You can freeze the vegan cheese for up to 1 month. Thaw it in the fridge overnight before reheating.
7. Recipe Notes
- Make Ahead: You can prepare the vegan cheese ahead of time and store it in the fridge for up to 5 days. This makes assembling the nachos quick and easy.
- Other Vegan Cheese Options: If you’re pressed for time, store-bought vegan cheese can be used, though homemade will give a fresher flavor and creamier texture.
8. Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
| Calories | 320 |
| Fat | 18g |
| Saturated Fat | 5g |
| Carbohydrates | 28g |
| Sugar | 2g |
| Fiber | 7g |
| Protein | 10g |
| Sodium | 420mg |
| Cholesterol | 0mg |
| Calcium | 40mg |
| Iron | 3mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Snack, Appetizer
Cuisine: Vegan, Plant-Based
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup cashews (soaked)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 clove garlic (minced)
- 1/4 cup water
- 2 tbsp coconut oil
- 1/2 tsp salt
- 3 cups tortilla chips
- 1 can black beans (drained and rinsed)
- 2-3 jalapenos (sliced)
- 1/2 cup guacamole
- 1/2 cup salsa
- Fresh cilantro for garnish
Instructions:
- Soak cashews for 4-6 hours.
- Blend cashews, nutritional yeast, lemon juice, garlic, water, coconut oil, and salt until smooth.
- Preheat oven to 350°F (175°C).
- Spread tortilla chips on a baking sheet, top with black beans and jalapenos.
- Spoon vegan cheese over the nachos and bake for 10-12 minutes.
- Top with guacamole, salsa, and cilantro. Serve immediately.
Notes:
- Use gluten-free crackers for a GF option.
- Vegan cheese can be made ahead and refrigerated.
Nutrition:
Calories: 320 | Fat: 18g | Carbs: 28g | Protein: 10g
10. Final Thoughts or CONCLUSION
These Vegan Nachos are the perfect snack for any occasion. Whether you’re hosting a party, having a casual movie night, or just craving something indulgent but plant-based, this recipe has you covered. Let me know how they turn out for you in the comments below!