Vegan Loaded Nachos Recipe
Crunchy tortilla chips loaded with plant-based queso, beans, salsa, and guacamole for the ultimate dairy-free indulgence.
Ingredients
For the Nachos:
- 1 bag tortilla chips
- 1 cup black beans cooked or canned, drained
- ½ cup corn optional
- ½ cup diced tomatoes
- ½ cup chopped red onion
- 1 jalapeño sliced
For the Vegan Cheese Sauce:
- 1 cup raw cashews soaked for 2 hours
- ¾ cup plant-based milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp salt
For the Toppings:
- ½ cup guacamole
- ¼ cup salsa
- 2 tbsp chopped cilantro
- ½ lime for squeezing
Instructions
Prepare the Vegan Cheese Sauce:
- Blend cashews, plant-based milk, nutritional yeast, lemon juice, garlic powder, and salt until smooth.
- Heat the sauce in a small saucepan over low heat for 3 minutes.
Assemble the Nachos:
- Preheat oven to 375°F (190°C).
- Spread tortilla chips on a baking sheet.
- Sprinkle black beans, corn, diced tomatoes, onion, and jalapeño slices on top.
- Drizzle with vegan cheese sauce.
Bake and Serve:
- Bake nachos for 10 minutes until warm.
- Remove from oven and add guacamole, salsa, cilantro, and a squeeze of lime.
- Serve immediately (before someone else eats them all).
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Calcium: 12%
- Iron: 18%
- Vitamin C: 20%
- Magnesium: 15%
- Potassium: 22%
Tips for the Best Vegan Nachos
- Heat chips in the oven before assembling for extra crispiness.
- Add pickled jalapeños for a tangy kick.
- Swap cashew cheese for store-bought vegan queso if you're in a hurry.