Vegan Nachos are the ultimate comfort food. They are made without cheese or meat, but they are so flavorful you won’t ever want to go back to the traditional version!
How to Make Vegan Nachos
To make the best vegan nacho on the planet, you’ll need these main ingredients:
- Tortilla chips
- Beans (I prefer using bean dip because it’s more flavorful, and doesn’t fall off the chips)
- Vegan Cheese (try my Cashew Queso, Sweet Potato Queso, or basic Vegan Cheese Sauce)
- Jalapeños (I like to use the jarred kind, but this is optional)
- Cilantro Sauce (this takes the flavor to the next level, but is also optional)
- Guacamole (again, optional… but amazing)
- Salsa (if you need extra flavor– I usually don’t need it in this case)
When you pile all of these flavorful ingredients on to crunchy tortilla chips, you won’t even notice there’s not real cheese on top. The taste is unbelievable!
Are Nacho Chips Vegan?
Most tortilla chips are vegan, but it’s always a good idea to check the ingredient label on packages. You’ll want to watch out for added seasonings and flavors that might contain a dairy product, like cheese, sour cream, or whey.
For a grain-free or corn-free tortilla chip, my family really loves Siete brand’s sea salt tortilla chips. (I’m not as crazy about their other flavors, though.)
Make it Ahead
Vegan nachos take a little more effort to make than traditional ones, since vegan cheese sauce and bean dip aren’t always readily available to purchase at the store. There are a few brands that offer jarred vegan queso, but I have yet to find one that I actually like. (Seriously, make a homemade one instead!)
You can make your life easier by making the sauces and dips you want to use ahead of time. My Vegan Nacho Cheese takes just 10 minutes to blend together, and the bean dip takes another 15 minutes.
Those two dips are the main thing you’ll need to make your nachos taste amazing, and they will keep well in the fridge for a whole week!
Make them in advance if you want to serve these vegan nachos at your next party. Assembling the nachos will take just minutes if your spreads and sauces are ready-to-go.
I hope you’ll enjoy my spin on these dairy-free nachos the next time you get a craving.
How to Make Healthier Nachos
For an ultra-healthy version of these vegan nachos, you can use baked tortilla chips or try serving these toppings on baked sweet potato slices for sweet potato “nachos.”
You can also serve these delicious nacho toppings in a zucchini boat, or on sliced cucumbers, or in sliced bell pepper pieces. The flavor is amazing either way!
Best Vegan Nachos
Ingredients
- 6 cups tortilla chips (I use organic restaurant-style ones)
- 1 batch bean dip (or 1 can black beans, drained and rinsed)
- 1 batch vegan nacho cheese (or other vegan cheese; see suggestions in the post)
Optional Toppings
- 1 batch cilantro sauce (for extra flavor)
- 1 batch guacamole
- 1 cup salsa
- 1 jar "nacho style" jalapano slices
Instructions
- Prepare the bean dip (or drain & rinse the can of beans) and vegan nacho cheese, if you haven't already. This should take about 15 to 20 minutes total.
- To assemble the nachos, spread each chip with the bean dip, if using. Otherwise, pile the nachos onto a plate (I use about 1 1/2 cups of chips for an entree-style serving) and pour the cooked black beans on top. Drizzle the vegan nacho cheese on top of that.
- For extra flavor, serve these nachos with cilantro sauce, guacamole, salsa, and extra jalapenos on top.
- These sauces can all be stored separately, in airtight containers in the fridge for up to one week, or you can freeze them for up to 3 months.
Notes
Nutrition
Nutrition is for 1/4 of the recipe, but is just a rough estimate since it’s hard to calculate how much of each item you’ll use.
If you try these vegan nachos, please leave a comment below and let me know how you like them! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!
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Reader Feedback: What’s your favorite appetizer to serve at a party? I think these nachos will be a hit!
I make these nachos weekly! They’re SO tasty.
Megan, I turn to this recipe, and many other plant-based ones you post, very often. my whole family loves your recipes. thank you for keeping it ”real”. Barb, 7/23