Vegan Nachos

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

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

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. 

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.

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

• 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

• 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. 

• 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

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

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

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