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Seriously the Best Vegan Nachos Recipe

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4 from 12 reviews

These Seriously the Best Vegan Nachos are a deliciously layered and fully loaded plant-based dish featuring warm tortilla chips topped with vegan queso, saucy refried beans, walnut-mushroom taco meat, fresh guacamole, pico de gallo, vegan sour cream, pickled onions, cilantro, jalapeños, and scallions. Perfect for an easy crowd-pleaser or snack, this recipe balances creamy, spicy, and fresh flavors with crispy textures for an unforgettable vegan nacho experience.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Base

  • 12 to 16 ounces of sturdy tortilla chips

Toppings

  • 1 batch Vegan Queso (recipe card below)
  • 1 batch Saucy Refried Beans (recipe card below)
  • 1 batch Walnut-Mushroom Taco Meat (recipe card below)
  • 1 batch Guacamole (recipe card below) or diced avocado
  • 1 batch Pico de Gallo (recipe card below) or your favorite salsa
  • A few tablespoons of Vegan Sour Cream (store-bought or homemade recipe)
  • 1 handful of Pickled Onions (recipe card below)
  • ½ cup (8g) cilantro leaves and tender stems, chopped
  • 1 to 2 fresh jalapeños, thinly sliced
  • 3 scallions, thinly sliced

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF and line a rimmed sheet pan with parchment paper to prepare for warming the chips.
  2. Warm the Toppings: Gently warm the vegan queso on the stove in a saucepan, heat the refried beans either in the microwave or on the stove, and warm the walnut-mushroom taco meat in a frying pan over medium heat. Follow each component’s specific recipe card for exact warming instructions.
  3. Warm the Chips: Spread all your tortilla chips evenly on the prepared sheet pan and place in the oven for 5 minutes to warm and slightly crisp up.
  4. Initial Assembly: Remove the chips from the oven and scoop about half of them onto a large plate or cutting board, setting them aside for layering.
  5. First Layer Toppings: Spoon about half of the warmed vegan queso evenly over the chips on the sheet pan. Next, add half of the saucy refried beans, followed by half of the walnut-mushroom taco meat.
  6. Add Fresh Toppings: Distribute a third of the guacamole (or half of the diced avocado), half of the pico de gallo (or salsa), a few spoonfuls of vegan sour cream, and half of the pickled onions, cilantro, jalapeños, and scallions across the layered chips on the pan.
  7. Top with Reserved Chips & Remaining Toppings: Add the reserved tortilla chips on top of the layers. Then repeat the layering process by adding the remaining vegan queso, refried beans, and taco meat. Finish by topping with the remaining guacamole, pico de gallo or salsa, sour cream, and other fresh toppings.
  8. Serve: Serve the nachos immediately while warm and crispy to enjoy the best texture. Any leftover guacamole can be served on the side as a dip.

Notes

  • Use sturdy tortilla chips to prevent sogginess and to hold up well under the toppings.
  • Feel free to customize the heat level by adjusting the amount of jalapeños or by adding other spicy toppings.
  • Warm all toppings gently to avoid drying out or breaking the texture, especially the vegan queso and taco meat.
  • For a gluten-free version, ensure all prepared components and chips are certified gluten-free.
  • Serving immediately is recommended to maintain maximum crunchiness; leftovers can soften quickly.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://dishiary.com/seriously-the-best-vegan-nachos-recipe/