Vegan Nachos

4.91 from 10 votes

These vegan nachos are loaded with crispy chips, savory taco-seasoned protein, and rich, gooey vegan nacho cheese. Perfect for parties, game day, or an easy crowd-pleasing dinner, they’re endlessly customizable and best enjoyed hot from the oven.

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: 4 - 6

Author: Sam Turnbull

Ingredients

Vegan Taco Meat (Optional but Recommended)

1 tablespoon light oil (such as canola or vegetable)
12 oz vegan ground meat or 1 can black beans (15 oz / 398 ml), drained and rinsed
4 teaspoons taco seasoning
Salt & pepper to taste

Vegan Nacho Cheese (or use store-bought, see Notes)

½ cup raw cashews (softened, if needed)
1 ¼ cups plain plant-based milk (such as oat or soy)
3 tablespoons nutritional yeast
1 tablespoon tapioca starch (also called tapioca flour)
1 tablespoon apple cider vinegar
1 ½ teaspoons paprika
1 teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground turmeric

For the nachos

1 large bag tortilla chips
Toppings of choice: diced Roma tomatoes, fresh or pickled jalapeños, chopped red onion, chopped fresh cilantro, black olive slices, vegan sour cream, guacamole, salsa, hot sauce, or black beans (if not already using them as the taco meat)

US Customary - Metric

Instructions

Prepare the Taco Meat:

Cook the ground: Heat the oil in a skillet over medium-high heat. Add the vegan ground meat and break it up into crumbles. Stir in the taco seasoning and season with salt and pepper. Cook for 5–8 minutes, until browned and flavorful. Remove from heat and set aside.
If using black beans: Heat the oil in a skillet, add the beans, and mash about half with the back of a spoon or potato masher for a crumbled texture (or leave whole if preferred). Stir in taco seasoning and cook for 3–5 minutes, until heated through.

Make the Vegan Nacho Cheese:

Soften the cashews (optional): If using a high-powered blender, you can skip this. Otherwise, boil the cashews for 10 minutes, or soak in water for 4 hours or overnight. Drain and rinse before using. (Softening the cashews helps the sauce blend completely smooth.)
Blend the sauce: Add the cashews, plant-based milk, nutritional yeast, tapioca starch, vinegar, paprika, salt, garlic powder, and turmeric to a blender. Blend until completely smooth, stopping to scrape the sides as needed.
Cook the cheese sauce: Pour into a small saucepan and cook over medium heat, stirring constantly, until thick, smooth, and gooey. Remove from heat. If too thick, stir in a splash of plant-based milk or water.

Assemble & Bake the Nachos:

Preheat the oven to 400°F (200°C).
Layer the nachos: Spread half of the tortilla chips on a large baking sheet or oven-safe platter. Top with half of the taco meat (or beans) and drizzle with half of the nacho cheese. Repeat with remaining chips, protein, and cheese. Bake for 5–10 minutes, until warmed through and the chips are lightly toasted.
Finish and serve: Remove from the oven and immediately add toppings of choice. Serve right away with guacamole and salsa on the side.

Notes

Shortcut Cheese Option

You can substitute about 2–2½ cups (200–250 g) store-bought vegan cheese in place of the homemade sauce.

For best melting:

Use a block-style cheese and grate it yourself (pre-shredded doesn’t melt as well).
If using pre-shredded, give it a quick rinse in a strainer and pat dry to remove some of the starchy coating. This helps it melt more smoothly.
Loosely tent the nachos with foil for the first few minutes of baking to trap heat and steam, then remove the foil to finish heating and lightly crisp the chips.

Party Tip

Nachos are best served immediately. For a crowd, prep all components in advance and assemble just before baking.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/loaded-vegan-nachos/

Scan the QR code for updates, tips, and to ask me any questions!