Loaded Vegan Nachos
Crispy tortilla chips layered with vegan cheese, beans, avocado, fresh veggies, and a zesty sauce. Cheesy, crunchy, and packed with flavor — the ultimate plant-based comfort snack.
Prep: 10 minutes
Cook/Bake: 10 minutes
Total: ~20 minutes
Ingredients
Base
200 g tortilla chips
1 cup cooked black beans or kidney beans
Vegan Cheese Sauce
½ cup cashews (soaked 15 min)
¼ cup nutritional yeast
½ cup plant milk
1 tsp lemon juice
½ tsp garlic powder
Salt to taste
Toppings
1 avocado, diced
1 tomato, diced
¼ red onion, finely chopped
1–2 jalapenos, sliced
Fresh cilantro or parsley
2 tbsp corn kernels
Salsa or hot sauce to drizzle
Instructions
1️⃣ Make Cheese Sauce
Blend cashews, nutritional yeast, plant milk, lemon juice, garlic powder, and salt until smooth
Warm slightly on low heat to pour over nachos
2️⃣ Assemble Nachos
Preheat oven to 180°C (350°F)
Layer tortilla chips on a baking tray
Sprinkle beans and pour cheese sauce generously
Add corn (if using)
Bake 8–10 minutes until cheese is melty and slightly golden
3️⃣ Add Fresh Toppings
Remove from oven
Top with avocado, tomato, onion, jalapenos, and cilantro
Drizzle salsa or hot sauce
4️⃣ Serve
Serve warm as a snack or light meal
Tips
Use thick-cut chips to avoid sogginess
For extra crunch, broil 1–2 minutes at end
Add vegan sour cream or cashew yogurt for creaminess
Frequently Asked Questions
Q: Can I make it gluten-free?
Yes — use corn tortilla chips.
Q: Can I prepare ahead?
Yes — assemble fresh toppings, but bake cheese sauce just before serving.
Q: Can I add protein?
Yes — add marinated tofu, tempeh, or chickpeas.
Nutritional Information
Calories: 450 kcal
Protein: 14 g
Carbs: 55 g
Fat: 20 g
Fiber: 10 g