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    Home / Recipes / Small Bites

    Vegan Nachos

    Published: Feb 7, 2025 · Modified: Jan 7, 2024 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan nachos are the perfect appetizer, a game-day snack, or a weeknight meal. This vegan nachos recipe is a crowd-pleaser.

    Vegan nachos served on a platter

    My family loves appetizers for dinner, and one of their number one requests is vegan nachos. Often, on the weekends, we watch football, play games, and eat healthy snacks instead of dinner. So, today, I'm whipping up my favorite vegan nachos recipe.

    Jump to:
    • Whole-Foods Chips for Nachos and Other Options
    • Oil-Free Tortilla Chips
    • Recipe Ingredients
    • Recipe Ingredients Substitutions
    • How to Cook Vegan Nachos
    • Serving Suggestions
    • Recipe FAQs
    • Tips
    • Other Great Vegan Mexican Recipes
    • 📖 Recipe
    • 💬 Reviews

    Usually, I take requests from my family, and this weekend, the crew unanimously asked for vegan nachos. Luckily, I prepared homemade vegan nacho cheese sauce in advance, so I was prepared for the challenge. 

    Whole-Foods Chips for Nachos and Other Options

    The challenge with making nachos is always the tortilla chips. There is, however, one brand of no-salt, oil-free tortilla chips that can be purchased at the store. 

    • La Reina baked unsalted tortilla chips.

    Although baked tortilla chips are available in the supermarket, they still contain oil. But making baked tortilla chips is easy! Not only can you bake your own tortilla chip, but homemade tortilla chips can also be air-fried. 

    Oil-Free Tortilla Chips

    Cut tortillas on a counter with a knife
    1. First, cut the corn or flour tortillas into quarters. For this tortillas chip recipe, I chose 16 small tortillas. For example, flour and corn tortillas work well for this recipe.
    2. Then, I soaked the quartered tortillas with lime juice in a bowl, tossing them around with my hands until they were all wet. 
    3. Next, select the seasonings to flavor the chips, such as cumin, chili powder, or salt. 
    4. Once the seasonings are combined, add them to the bowl of wet tortillas, slowly tossing until covered in spicy goodness. 
    tortillas in a bowl with lime juice

    Air-Frying

    Once coated, I suggest cooking the tortillas, in shifts, in a single layer. As a result, the tortilla chips will stay uniform and not stick together. 

    1. Cook at 400 degrees in a single layer.
    2. Remove cooked chips and place them in a bowl while you repeat the steps until all chips are air-fried.
    3. Cook for 3 minutes.
    Homemade tortilla chips in a bowl

    Baking

    1. Preheat oven to 400 F/ 205 C.
    2. Place the pieces on a parchment-lined cookie sheet or use a silicone baking mat.
    3. Brush the top side of the tortilla pieces with lime juice.
    4. Sprinkle with seasoning and evenly spread the chips out.
    5. Flip over and brush the other side. Sprinkle the rest of the seasoning.
    6. Bake for 16-17 minutes or until they are crispy and just starting to brown.

    Or, if you don't like corn or flour tortillas, try tater tot nachos made with homemade tater tots.

    Recipe Ingredients

    Vegan nacho ingredients: Chips, black beans, red bell pepper, radishes. vegan sour cream, lentil taco meat, cilantro, jalapeno, salsa guacamole, tomatoes, and onions
    • Oil-Free Chips or Chips of Choice: I like to make my own chips, or choose any preferred bagged chips. For a gluten-free option choose corn tortillas.
    • Vegan Lentil Taco Meat: I make homemade vegan lentil taco meat, but several other options are in the substitution list below.
    • Black Beans: I used organic canned black beans.
    • Red Bell Pepper: Red bell peppers add sweetness to the vegan nacho recipe as well as vibrant color.
    • White Onions: I like white onions becasue they are sharp in flavor.
    • Jalapenos: I love jalapenos on top of nachoes, but if you are sebstive to spice, leave them off.
    • Vegan Nacho Cheese Sauce: I make my own vegan nacho cheese sauce with carrots and potatoes, or I make another cheese sauce with cashews.
    • Grape Tomatoes: I like grape tomatoes because they have fewer seeds and less moisture than other tomatoes.
    • Radishes: Although radishes are not typically served on nachos, I think they add a beautiful color and they stay crisp when cooked.
    • Cilantro: Cilantro is added as a garnish, or served on the side.
    • Salsa of Choice: I buy fresh salsa from the deli section of my grocery store. It is made fresh daily. Of course, we like the spicy version, but choose whatever spice level you prefer.
    • Vegan Sour Cream: I make my own vegan sour cream, but there are several store-bought vegan options. This ingredient is an option as well.
    • Guacamole: I also buy spicy store-bought guacamole as a time saver.

    Recipe Ingredients Substitutions

    • Instead of chips, try thin slices of potatoes, or tater tots.
    • Some people make taco meat from Impossible or Beyond Meat or BOCCA crumbles.
    • Other taco meat options are walnut taco meat or tofu taco filling, or tempeh taco meat.
    • Or, just add vegetables and skip teh vegan taco meat.
    • Roma tomatoes also have fewer seeds.
    • Those who don't like cilantro, leave it off or use parsley as an alternative.
    • Make your own salsa instead of using store-bought.
    • Red onions offer a sweet alternative to white onions.
    • Slice avocado instead of serving with guacamole.

    How to Cook Vegan Nachos

    Layer 1 of vegan nachos on the table
    • Once the chips are cooked (or use bagged chips), lay a single layer of chips on a baking pan. If using a bagged brand, place them in the oven to warm them before adding the toppings. 
    • Another suggestion is to bring refrigerated toppings to room temperature before piling them onto the warm chips.
    • To avoid soggy nachos, always add the wettest ingredients last: the vegetables and cheese sauce. 
    • Then, layer again and add the ingredients as listed above. Since it is in liquid form, the cheese sauce should be drizzled last. 
    Layering the nacho ingredients
    • Continue layering the ingredients and adding another layer of chips. As a result, every bite is full of each ingredient.
    • When the oven is preheated to 350, it takes a mere 15 minutes until nacho time! 

    Serving Suggestions

    Vegan nachos on a platter on the table

    I always serve vegan nachos with vegan sour cream, extra vegan nacho cheese sauce, salsa, and cilantro on the side for everyone to add their own extra nacho love.  Try adding guacamole for an added treat!

    For an adventure, add some fruit salsa or mango salsa.

    Recipe FAQs

    What are vegan nachos typically made of?

    When you need a guaranteed crowd-pleasing appetizer, make these fully loaded-vegan nachos! Tortilla chips get layered with vegan queso, taco meat, refried beans, guacamole, pico de gallo, vegan sour cream, and pickled onions for the ultimate nacho experience.

    What is a vegan substitute for cheese?

    Nutritional yeast is one the best alternatives to cheese that every vegan can keep in their back pocket - it's the perfect, no-dairy cheese that makes every meal more delicious with just a little sprinkle. A nutritional yeast cheese substitute resembles Parmesan's nutty, rich, and salty flavor.

    How do you get vegan cheese to melt?

    Vegan cheese melts at 400 degrees.

    vegan nachos recipe on a platter on the counter.

    Tips

    • Chop all your toppings and make the lentil taco meat and nacho cheese sauce in advance to make help with meal prep.
    • Layering the chips, toppings, and cheese is the key to the perfect vegan nachos.
    • Reserve the cilantro, vegan sour cream, guacamole, and salsa for adding after cooking.
    • Add any of your favorite vegetables, or choose different vegan taco meats such as walnut taco meat, tofu taco filling, or taco filling made from tempeh.
    • Serve nachos with Mexican chopped salad, Mexican street corn salad, or Mexican quinoa salad.
    • The best way to reheat nachos is in the oven. Preheat your oven to 300°F (150°C) and remove any cold toppings from the nachos. Line a tray with parchment paper and spread the tortilla chips out. Reheat the nacho chips for approximately 10 to 15 minutes.
    • Try this vegan nachos recipe with tater tots instead of tortillas.
    • For a gluten-free option, choose corn tortillas.

    So load up the vegan nachos for an appetizer or a meal. You will love every bite of goodness!

    Other Great Vegan Mexican Recipes

    • Easy Mexican Street Corn Dip
    • Quick and Easy Southwest Coleslaw
    • cauliflower taco recipes
      Easy Roasted Cauliflower Tacos
    • vegan nacho cheese sauce
      The Best Vegan Nacho Cheese

    If you love this vegan nachos recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Vegan Nachos

    Kathy Carmichael
    Vegan nachos are the perfect appetizer, a game day snack, or a weeknight meal. This vegan nachos recipe is a crowd pleaser.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Small Bites
    Cuisine Mexican
    Servings 6 servings
    Calories 482 kcal

    Ingredients
      

    Homemade Tortilla Chips

    • 1 package small flour or corn tortillas oil-free or a bag of oil-free nacho chips
    • ¼ cup lime juice
    • Seasoning of choice

    Nacho toppings:

    • 1 recipe Vegan Lentil Taco Meat
    • 15 ounces can black beans, rinsed and drained or use pinto beans or oil-free refried beans,
    • 1 Red bell pepper diced
    • 1 Red onion yellow or white can be substituted, diced
    • 3 Jalapenos deseeded and sliced thin
    • 1 cup Vegan Nacho Cheese Sauce
    • 1 cup Grape tomatos, cut in halves
    • ½ cup radishes, sliced thin

    Optional toppings on the side

    • ½ cup vegan sour cream
    • 1 cup salsa of choice
    • ½ cup guacamole
    • ½ cup cilantro

    Instructions
     

    Homemade Tortilla Chips (air-fried or baked)Air fried:

    • Using a pizza cutter or a sharp knife, cut the small tortillas into quarters.
    • Using a basting brush, brush tortillas with lime juice or toss the tortilla wedges in a bowl with the lime juice.
    • Make a single layer in the base of the air-fryer pan.
    • Sprinkle with seasoning.
    • Cook at 400 degrees in a single layer.
    • Cook for 3 minutes.
    • Remove cooked chips and place them in a bowl while you repeat the steps until all chips are air-fried.

    Baking:

    • Using a pizza cutter or a sharp knife, cut the small tortillas into quarters.
    • Using a basting brush, brush tortillas with lime juice or toss the tortilla wedges in a bowl with the lime juice.
    • Make a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
    • Preheat oven to 400 F/ 205 C.
    • Place the pieces on a parchment-lined cookie sheet or use a silicone baking mat.
    • Brush the top side of the tortilla pieces with lime juice.
    • Sprinkle with seasoning and evenly spread the chips out.
    • Flip over and brush the other side. Sprinkle the rest of the seasoning.
    • Bake for 16-17 minutes or until they are crispy and just starting to brown.
    • Layering the ingredients.
    • Preheat the oven to 350 degrees and prepare a baking pan with parchment paper or a siicone bakingmat.
    • If using bagged chips, warm them in the oven before layering ingredients on top for a few minutes.
    • If using homemade chips, layer the ingredients while warm.
    • Place a single layer of tortillas chips on a baking pant lined with parchment paper or a silicone baking mat.
    • Then, add lentil taco meat on top of the chips, spreading evenly to cover the chips.
    • Next, add a layer of black beans.
    • Add a layer of diced vegetables, and drizzle with vegan nacho cheese sauce.
    • Repeat by adding more chips, followed by more beans, veggies and cheese.
    • Repeat until all teh ingredients are gone.
    • Depending on the size of the baking pan, it should be apprixmately 4 layers.
    • Cook for 15 minutes in a 350 degree oven.
    • Serve with salsa, vegan sour cream, guacamole, and any of your favorite hot sauces on the side.
    • Sprinkle with chopped cilantro.

    Notes

    • Chop all your toppings and make the lentil taco meat and nacho cheese sauce in advance to help with meal prep.
    • Layering the chips, toppings, and cheese is the key to the perfect vegan nachos.
    • Reserve the cilantro, vegan sour cream, guacamole, and salsa for adding after cooking.
    • Add any of your favorite vegetables, or choose vegan taco meats such as walnut taco meat or taco filling made from tempeh.
    • Serve nachos with Mexican chopped salad, Mexican street corn salad, or Mexican quinoa salad.
    • The best way to reheat nachos is in the oven. Preheat your oven to 300°F (150°C) and remove cold toppings from the nachos. Line a tray with parchment paper and spread the tortilla chips out. Reheat the nacho chips for approximately 10 to 15 minutes.

    Nutrition

    Calories: 482kcalCarbohydrates: 72gProtein: 19gFat: 2gPolyunsaturated Fat: 2gCholesterol: 4mgSodium: 431mgPotassium: 1056mgFiber: 18gSugar: 10gVitamin A: 1592IUVitamin C: 49mgCalcium: 139mgIron: 5mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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