Seriously the Best Vegan Nachos
User Reviews
5
Seriously the Best Vegan Nachos
Description
This version of vegan nachos starts with a foundation of robust tortilla chips chosen for their structural integrity to withstand multiple toppings without becoming soggy. The chips are warmed briefly in the oven before layering. Vegan queso, refried beans, and walnut-mushroom taco meat are heated separately and spooned evenly over the chips. This combination provides a variety of textures and rich plant-based flavors ranging from creamy cheese sauce to hearty bean and nut-based protein.
Fresh toppings like guacamole or avocado, pico de gallo or salsa, vegan sour cream, pickled onions, chopped cilantro, sliced jalapeños, and scallions add brightness, coolness, and heat to the dish. To avoid sogginess, cool toppings are sometimes reserved for adding just before serving, especially when nachos are prepared ahead. The nachos can be assembled in layers for a crowd or a simple snack.
Choosing thick, sturdy chips is emphasized as essential because finer chips break down under moisture, detracting from the eating experience. Brands and types are suggested to ensure durability. If fresh salsas are not used, components like pickled onions help maintain a fresh crunch. The recipe’s timing notes focus on reheating proteins and assembling to keep textures ideal throughout serving.
Ingredients
- 12 to 16 ounces tortilla chips sturdy
- 1 batch Vegan Queso (recipe card below)
- 1 batch Saucy Refried Beans (recipe card below)
- 1 batch Walnut-Mushroom Taco Meat (recipe card below)
Other Topping Options
- 1 batch Guacamole (recipe card below) or diced avocado**
- 1 batch Pico de Gallo (recipe card below) or your favorite salsa***
- vegan sour cream store-bought or use the homemade recipe below, a few tablespoons
- 1 pickled onions recipe card below, handful
- ½ cup (8g) cilantro leaves and tender stems, chopped
- 1 to 2 jalapeños thinly sliced, fresh
- 3 scallion thinly sliced
Instructions
- Preheat the oven to 350ºF. Line a rimmed sheet pan with parchment paper.
- Warm up your queso (on the stove in a saucepan). Warm up your refried beans (microwave or saucepan). Warm up your taco meat (frying pan on the stove). See the respective recipe cards for instructions.
- Warm up the chips. Transfer all of the chips to the lined sheet pan. Heat in the preheated oven for 5 minutes to warm up.
- Assemble the nachos. Take the sheet pan out of the oven and scoop about half of the chips onto a large plate or cutting board and set aside.
- Evenly spoon half of the warm queso on top of the chips. Add half of the warm refried beans, then half of the taco meat.
- Add your other toppings: a third of the guacamole or half of the avocado, half of the pico de gallo or salsa, a couple spoons of vegan sour cream, and half of the other toppings: pickled onions, cilantro, jalapeños, and/or scallions.***
- Add the reserved tortilla chips on top. Layer with the remaining queso, refried beans, and taco meat. Finish with the rest of the optional toppings: one third of the guacamole, remaining pico de gallo or salsa, a few more spoons of sour cream, and remaining other toppings.
- Serve immediately for maximal crispy crunchiness. Serve leftover guacamole on the side as a dip.
Notes
- Use thick, sturdy tortilla chips to maintain texture and prevent sogginess.
- The guacamole recipe yields extra, which can be served as a dip alongside the nachos.
- If not serving immediately, hold off on cool fresh toppings like guacamole and salsa until just before eating to retain crispness.
- Local or freshly fried tortilla chips from restaurants also work well for structure and flavor.
- The prep and cook times mainly cover reheating components and assembling; plan accordingly based on which elements you prepare fresh or from scratch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 128mg | 5% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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