vegan nachos

Silky smooth vegan cheese sauce that is also nut free! It's absolutely perfect over nachos, baked potatoes, steamed broccoli and makes a delicious mac and cheese.

Vegan Cheese Sauce (Nut Free!)

russet potato (1 medium)

carrots

unsweetened non-dairy milk

nutritional yeast

olive oil

lemon juice

salt

onion powder

garlic powder

smoked paprika

cornstarch

Add the potatoes and carrots to a medium pot and cover with water. Bring to a boil, and cook for about 10 minutes, until fork tender.

While the vegetables are boiling, add all the other ingredients (including green chiles if using) to a blender.&nbsp;

Drain the potatoes and carrots and add them directly to the blender with the other ingredients. Blend on high until silky smooth. You don't need to warm it further, but if you want you could add it to a pot to keep it warm. Stir frequently if you do this; it will thicken even more.

Serve over tortilla chips, drizzle on baked potatoes or steamed broccoli. Mix into macaroni pasta to make mac and cheese! Store leftover vegan cheese in the refrigerator for up to 4 days, if it lasts that long.

This Vegan Nachos is a healthier take on the popular Nacho. These tortilla chips are loaded with SEVEN different vegan nacho toppings. It will be a crowd-pleaser even if you serve it as an appetiser or as a snack for Super Bowl or Game Day. 

Quick Loaded Vegan Nachos

Tortilla chips (5-oz bag)

Avocado

Bell Pepper (diced)

Jalapeño pepper (sliced (optional))

Vegan sausages

Spring onion

Salsa (or more depending on your taste)

Nacho Cheese Sauce (or more depending on your taste)

vegan cheese

Vegan Queso

Guacamole

Vegan sour cream

Refried beans

Canned/cooked black beans

chopped cilantro

We spread the tortilla chips in one layer.

Add diced vegan sausage.

Add chopped bell peppers/tomatoes.

Add a couple of jalapeno pepper slices.

Add chopped onion/spring onion.

Add avocado slices or guacamole.

Drizzle it with some salsa sauce (mild or hot depending on your taste).

Finally, add the must-have ingredient: vegan nacho cheese sauce.

https://content.jwplatform.com/videos/ZhdCtueE.mp4

This Vegan Nachos is a healthier take on the popular Nacho. These tortilla chips are loaded with SEVEN different vegan nacho toppings. It will be a crowd-pleaser even if you serve it as an appetiser or as a snack for Super Bowl or Game Day.

Ultimate Vegan Loaded Nachos

Hearty, filling, flavorful nachos and super simple to make. This is gluten-free, vegan, 100% plant-based and has no added sugar or oils. Uses sweet potatoes instead of chips! Can be an appetizer to share or a personal meal.

Vegan Sweet Potato Nachos (oil-free)

potato

beefsteak tomato diced

plant-based queso

sour cream

jalepeno

avocado

brown lentils

tsp chili powder

tsp smoked paprika

tsp salt

tsp cumin

Preheat the oven to 475 degrees F and prepare a baking sheet with parchment paper. Slice the sweet potatoes into thin rounds and season to taste with salt and pepper and smoked paprika. Bake for about 20 minutes or until cooked through and a bit crispy (not burnt!).

Prepare lentil taco meat by combining 1 cup steamed brown lentils or bean of choice in a bowl with all the spices. Then heat in a pan or in microwave.

While the potatoes are roasting, make the queso and cashew sour cream.

Slice tomatoes, avocado and jalepeno for topping.

Assemble the nachos by placing the baked sweet potatoes on a plate, then top it with queso, taco meat, tomatoes, avocado, jalepenos, cashew sour cream and a bit of salt and pepper!

Eat fresh and enjoy!

The heartiest, most delicious vegan nachos I’ve ever had. Salty, crunchy tortilla chips, fresh guacamole, black beans, and salsa all covered in a healthy layer of cashew-less vegan queso!

The Best Damn Vegan Nachos

restaurant-style tortilla chips

Cashew-Less Vegan Queso

black beans ((drained))

guacamole* ((see notes))

chunky salsa

jalapeños and red onion ((optional // sliced))

Hot sauce ((optional))

Cilantro ((optional))

If you haven’t prepared your vegan queso yet, do that first (recipe link in the ingredients).

Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).

Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.

Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!

You NEED these Vegan Loaded Nacho Cheese Fries for your next party! They are loaded with my favourite vegan nacho cheese sauce and are SO delicious!!

Vegan Loaded Nacho Cheese Fries

russet potatoes (peeled, washed and dried well (622 grams))

coconut oil

Black beans (any quantity you'd like)

corn (any quantity you'd like)

tomatoes (diced (any quantity you'd like))

jalapeños (any quantity you'd like)

lime slices

carrot ((112 grams), chopped)

yellow onion ((72 grams), halved and chopped)

garlic

cashews

sea salt

black pepper

mustard

lime

tamari/liquid aminos (or soy sauce

yeast

paprika

nutmeg

almond milk

Preheat oven to 450°F/230°C. Line two baking sheets with a silicone mat or lightly oiled parchment paper (I highly recommend the silicone mat).

Cut your potatoes into your desired fry shape and arrange on the pan. Drizzle the oil over the fries and rub into the fries. It isn't a lot of oil but it goes a long way. Do NOT add salt at this point as it won't allow the potatoes to crisp up.

Arrange the fries on the baking sheet so that none of them are touching at all.

Bake for 40 minutes in the oven. You can check them around the 30 minute mark to see if they are crisp enough, but mine took 40 minutes to get really crispy.

Remove from the oven and add salt and pepper to season.

Crispy Fries

In a pan over medium heat (I used Greenlife pans) heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.

Remove from heat and allow to cool slightly.

In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, ground nutmeg, and almond milk.

Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary. This probably makes much more than you&#039;ll need, so you can bottle it and place it in the fridge and use it for Mac and Cheese or other purposes! If you don&#039;t want so much extra, you can cut the nacho cheese sauce in half!

Vegan Nacho Cheese

Layer your plate with fries. Top with some nacho cheese, and black beans, tomatoes, jalapeños, corn and  ingredients in your favourite order! Serve with limes on the side.

Enjoy!

To Assemble the Nachos

https://mediavine-res.cloudinary.com/video/upload/t_original/v1650315839/h5hhpkqrf7r8uzwxu6le.mp4

Vegan nachos piled high with deliciousness! With baked BBQ tempeh, corn, coleslaw, ranchero beans, and a tangy cashew-lime dressing.Yield: This makes a huge platter of nachos perfect for a party. If serving only a few people, you may want to cut the ingredients in half. Another option is to prepare the full recipe, and store the leftover slaw, tempeh, beans, and dressing separately to enjoy as leftovers (no one wants soggy chips the next day).

Loaded Vegan BBQ Nachos

tempeh, cubed

Vegan BBQ sauce

Tbsp lime juice

water

½ tsp fine sea salt

cilantro leaves

½ tsp chipotle flakes, optional (adds spiciness)

head green cabbage, shredded (If preferred, sub 8 oz store-bought slaw mix

cabbage,

carrot,

Oil-Free Vegan Mayo (Or sub extra Cashew-Lime Dressing

tsp agave syrup

celery seed

(15 oz) can pinto beans, rinsed and drained

Tbsp Vegan BBQ Sauce

½ tsp chili powder

cumin

salt and pepper

tortilla chips

corn, corn

green onions, chopped

Bake

Preheat oven to 375 degrees F (190 C). Spread a thin layer of BBQ sauce in a baking dish. Place cubed tempeh on top of sauce, and cover with remaining sauce. Gently toss to coat. Bake 20 to 25 minutes or until hot and the sauce is beginning to caramelize.

Make BBQ tempeh:

Blend

For standard blender: soak cashews in hot water for at least one hour. Drain and proceed with steps below.

Season

Combine cashews, garlic, lime juice, water, and salt in a high speed blender, and blend until  smooth. Add cilantro and chipotle flakes, if using, and blend again. Taste and adjust seasonings, as desired. Transfer to a jar, and refrigerate until ready to use.

Make the dressing:

In a large bowl whisk together the mayo, lemon, agave (if using), and celery seed (or use approx 1/4 cup cashew dressing). Add cabbages and carrot, and toss to coat. Taste and adjust seasonings, as desired. Refrigerate until ready to use.

Make the coleslaw:

Heat

Place a small sauce pan over medium heat. Add the pinto beans, 2 Tbsp BBQ sauce, chili powder, cumin, salt and pepper. Cook for 3 to 5 minutes, or just until hot. Remove from heat.

Make the Ranchero Beans:

Assemble

Heat the corn in a small sauce pan on the stovetop or in a bowl in the microwave. Trasnfer to a strainer, a tea towel, or a paper towel, and gently squeeze to remove any excess moisture.

Garnish

Spread a layer of tortilla chips on a large platter. Top with half of each of these: corn, beans, tempeh, and slaw. Add another layer of chips and repeat. Add the tomatoes, green onion, and cilantro. Serve with lime wedges on the side. Drizzle the nachos with dressing, or serve on the side.

Assemble the Nachos:

Now that is a perfect  New year's Day ballgame

Super easy vegan sheet pan nachos with melty cheese, beans, corn, and all of the toppings you desire! Enjoy for lunch, dinner, or as a snack!

Vegan Sheet Pan Nachos

vegan cheddar

black beans

corn (drained and rinsed)

pack taco seasoning

tsp oil

tomatoes (chopped)

onion

jalapenos (sliced)

parsley or cilantro

vegan nacho cheese sauce

Pre-heat oven to 400 degrees Fahrenheit.

Spread the tortillas out on a large baking sheet.

Sprinkle with shredded cheese.

In a bowl, mix together the black beans, corn, taco seasoning and oil.

Spread the black beans and corn out over the chips and cheese.

Bake for 8-10 minutes, or until the cheese is melted.

Add on the toppings of your choice!

Enjoy warm!

i just want to say that i love how you give your audience a chance to show off their creations! It's like a public online kitchen, really cool. lovin' it Karissa!

Top 7 vegan nachos recipes from across the web

The most viewed vegan nachos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Cheese Sauce (Nut Free!)

Quick Loaded Vegan Nachos

The Best Damn Vegan Nachos

Vegan Loaded Nacho Cheese Fries

Loaded Vegan BBQ Nachos

Vegan Sheet Pan Nachos

Top 7 vegan nachos recipes from across the web

The most viewed vegan nachos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cheese Sauce (Nut Free!)

Quick Loaded Vegan Nachos

The Best Damn Vegan Nachos

Vegan Loaded Nacho Cheese Fries

Loaded Vegan BBQ Nachos

Vegan Sheet Pan Nachos

The most viewed vegan nachos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine