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5.0 from 6 votes

Easy Vegan Nachos

Vegan Nachos have all the comfort food flavor you love, without the meat or dairy. Perfect for an easy appetizer or game-day snack!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Calories: 482 kcal
Course: Appetizer
Cuisine: Vegan

Ingredients

Vegan Queso
  • 1 cup cashews (not roasted or salted)
  • ½ cup very hot water
  • 1 teaspoon fine sea salt (I use Real Salt brand)
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon ground turmeric (for color only)
  • 1 (14.5 oz) can diced tomatoes with green chilies
Seasoned Black Beans
  • 1 tablespoon olive oil
  • ½ red onion , diced
  • 1 red bell pepper , diced and seeds removed
  • 1 (15 oz.) can black beans , drained and rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon fine sea salt
Nacho Assembly
  • 6 cups tortilla chips
  • 1 batch guacamole
  • 1 cup salsa or pico de gallo
  • 1 Jalapeño , sliced
  • 1 handful fresh cilantro , roughly chopped

Instructions

    Cup of Yum
  1. To make the Vegan Queso, place the cashews in a small bowl and cover them with ½ cup hot water. Let them soak while you measure and add the salt, lemon juice, and turmeric to a high-speed blender. Open the can of diced tomatoes and drain the juices into the blender as well.
  2. Add the cashews along with their soaking water to the blender, secure the lid, and blend until very smooth. It won't necessarily taste like cheese yet, so pour it into a bowl and stir in the diced tomatoes. Taste the mixture and make any adjustments to taste. (You can also blend the tomatoes into the mixture if you prefer a less chunky queso.) If you'd like to serve this warm, transfer to a small saucepan and stir often over low heat. If the queso thickens too much, add a tablespoon of water to thin it out again.
  3. In a large skillet over medium heat, add the olive oil, onion, and pepper. Stir until the veggies soften, about 6 to 7 minutes. Then add in the drained beans, cumin, chili powder, oregano, and salt. Stir until the beans are hot, about 2 to 3 more minutes.
  4. To assemble the nachos, place some chips on a serving dish and top them with the warm black bean mixture and queso. Add any extra toppings you like, such as guacamole, salsa, sliced jalapenos, or fresh cilantro, and serve right away.
  5. Leftover queso, beans, and other toppings can be stored separately in the fridge for 4 to 5 days.

Notes

  • Nutrition information is for roughly one-sixth of this recipe, assuming you use all of the queso, beans, and guacamole. This is calculated using generic ingredients and can vary drastically depending on the chips and amount of toppings you use.
  • Update Note: This recipe was updated in February 2024 to feature sauteed beans instead of bean dip. If you prefer the original recipe, it called for using this bean dip, instead. Top it with cilantro sauce for extra flavor!

Nutrition Information

Calories 482kcal (24%) Carbohydrates 73g (24%) Protein 13g (26%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Sodium 917mg (38%) Potassium 559mg (16%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 903IU (18%) Vitamin C 37mg (41%) Calcium 158mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 482

% Daily Value*

Calories 482kcal 24%
Carbohydrates 73g 24%
Protein 13g 26%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Sodium 917mg 38%
Potassium 559mg 12%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 903IU 18%
Vitamin C 37mg 41%
Calcium 158mg 16%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.