Best 2 Vegan Nachos Recipes

Indulge in the tantalizing world of vegan nachos, a delightful symphony of flavors and textures that will captivate your taste buds. This delectable dish combines crispy tortilla chips, a rich and flavorful vegan cheese sauce, and an array of colorful and nutritious toppings, creating a culinary masterpiece that is both satisfying and guilt-free.

From the classic combination of black beans, corn, and salsa to the more adventurous fusion of roasted sweet potatoes, tangy pickled onions, and creamy guacamole, our collection of vegan nacho recipes offers a diverse range of options to suit every palate. Whether you prefer a traditional approach or are seeking innovative flavor combinations, we have a recipe that will surely satisfy your cravings.

Our recipes are carefully crafted to ensure a perfect balance of flavors and textures. The vegan cheese sauce, made with a blend of plant-based milks, nutritional yeast, and spices, provides a creamy and gooey base that perfectly complements the crispy tortilla chips. The toppings add layers of flavor and texture, from the sweetness of roasted vegetables to the tanginess of pickled onions and the coolness of fresh cilantro.

With detailed instructions and helpful tips, our recipes guide you through every step of the nacho-making process, ensuring success even for novice cooks. Whether you're hosting a game day gathering, a casual get-together, or simply craving a satisfying snack, our vegan nacho recipes are sure to impress and delight. So gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will redefine your perception of vegan cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

LOADED VEGAN NACHOS

Loaded Vegan Nachos image

This recipe certainly has more steps than the original nachos, but you'll be rewarded with a festive tray that's hearty and vegetable-packed enough for dinner. Queso is a great choice for nachos because, unlike melted grated cheese, it stays creamy and doesn't congeal. This homemade, vegan take owes its bold flavor to nutritional yeast, chipotle, garlic powder and pickled jalapeños, and its glossy and smooth texture to the magical combination of starchy bean liquid and blended cauliflower. The key to great nachos is to make sure that each element is delicious on its own, so here, roasted cauliflower gets seasoned with cilantro and lime, and pinto beans with spicy adobo sauce.

Provided by Ali Slagle

Categories snack, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 pounds cauliflower (about 1 medium head), florets and stem coarsely chopped
1 medium white or red onion, finely chopped
2 tablespoons neutral oil (such as canola or grapeseed)
Kosher salt (such as Diamond Crystal)
1/2 cup nutritional yeast
1 (15-ounce) can pinto beans, drained, bean liquid reserved
1/2 to 1 chipotle chile in adobo (depending on heat preference), plus 2 teaspoons sauce
1 1/2 teaspoons garlic powder
1/2 cup sliced pickled jalapeños, plus brine
1 (12-ounce) bag of sturdy tortilla chips
1 lime
1/4 cup finely chopped cilantro leaves and stems, plus small sprigs for topping
Optional toppings: pico de gallo or chopped tomato, avocado or guacamole, vegan crema, sliced radishes, black olives

Steps:

Heat the oven to 425 degrees. On a sheet pan, toss together half the cauliflower, half the onion and the oil. Season with salt, then spread into an even layer. Roast on the bottom rack, without stirring, until brown underneath, 20 to 25 minutes.
Meanwhile, make the vegan queso: In a medium saucepan, combine 1 ½ cups water with the remaining cauliflower, the nutritional yeast, bean liquid, chipotle chile, garlic powder and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes. Transfer to a blender, and blend until smooth, then add 2 teaspoons of pickled jalapeño brine and blend to combine. Taste the queso on a chip; if flavors are muted, add more salt and brine. (Hold onto the saucepan; no need to clean.)
In a medium bowl, add the adobo sauce to the beans and mash some of the beans with a fork. (This helps the beans adhere to the chip.) When the roasted cauliflower is done, zest the lime over, add the chopped cilantro and stir to combine. Scrape into the reserved saucepan. (Hold onto the sheet pan and don't worry about getting every last bit off.)
Assemble: On the sheet pan, spread half the chips into an even layer. Top with half the beans, half the cauliflower and half the queso. Repeat another layer with the remaining chips, queso, beans and cauliflower. Bake until the chips and beans are warm, 3 to 5 minutes. Cut the lime into wedges. Top nachos with the pickled jalapeños, remaining chopped onion, cilantro sprigs, a squeeze of lime and any optional toppings.

VEGAN LOADED NACHOS

Vegan Loaded Nachos image

Stop! You will need to come up for air. These loaded vegan nachos will be hard to put down. Top with chopped black olives, if desired.

Provided by Shannan Labrador

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 4h35m

Yield 6

Number Of Ingredients 15

Ingredients

½ cup cashews
aluminum foil
1 cup chunky salsa
1 small red bell pepper - cored, seeded, and chopped
2 tablespoons nutritional yeast
½ teaspoon ground turmeric
¼ teaspoon salt
1 (13 ounce) package tortilla chips
1 (15.25 ounce) can black bean chili (such as Amy's®)
2 ripe avocados, peeled and cubed
¼ cup chopped fresh cilantro, or to taste
½ lime, juiced
1 pinch salt, or to taste
1 cup pico de gallo
2 tablespoons chopped fresh cilantro, or to taste

Steps:

Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
Bake in the preheated oven until hot, 10 to 15 minutes.
Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 56.8 g, Fat 29.7 g, Fiber 10.2 g, Protein 10.3 g, SaturatedFat 4.2 g, Sodium 934.6 mg, Sugar 5.2 g

Tips:

Use a variety of toppings: The best vegan nachos are loaded with a variety of toppings, such as beans, vegetables, and vegan cheese. Don't be afraid to get creative and experiment with different flavors and textures.
Don't skimp on the cheese: Vegan cheese is the key to making delicious nachos. Make sure to use a generous amount of cheese, and choose a vegan cheese that melts well.
Bake the nachos until they're crispy: Nachos are best when they're crispy, so be sure to bake them until the cheese is melted and bubbly and the chips are golden brown.
Serve the nachos with your favorite toppings: Nachos are a great party food, and they can be served with a variety of toppings, such as guacamole, salsa, sour cream, and jalapeños.

Conclusion:

Vegan nachos are a delicious and easy-to-make party food. They're perfect for any occasion, and they're sure to be a hit with your friends and family. So next time you're looking for a fun and festive snack, give vegan nachos a try.