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Loaded Vegan Nachos

Name: Loaded Vegan Nachos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 ounces tortilla chips (, I use my homemade recipe); 1 ½ cups homemade vegan nacho cheese ((or buy store bought cheese, shredded works too)); 1 cup black beans ((pinto beans work too)); 1 cup chopped red onion; ½ cup pickled jalapeño slices; 2 cups shredded lettuce; 1 cup guacamole; 1 cup salsa; 1 cup chopped fresh tomatoes; ½ cup sour cream; ¼ cup sliced fresh jalapeños

By Sophia DeSantis, Reviewed by Anjali Shah on May 23, 2025

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I make this fully Loaded Vegan Nachos recipe whenever my family wants something cheesy, crunchy, and fun to share. They are ready in 30 minutes with crispy tortilla chips, warm vegan cheese sauce, and fresh toppings like salsa and black beans. Perfect for parties or even a casual dinner night.

Fully loaded nachos on a tan plate resting on a striped napkin.

If you love nachos as much as I do, you know there’s nothing better than a big plate of crispy chips loaded with warm cheese and fresh toppings. On taco Tuesdays, I always make a huge tray of these veggie nachos because my boys go through them fast. It’s become our little midweek tradition!

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍲 More Delicious Snack Recipes!

📋 Recipe Card

And for me and my husband, since we both have a serious sweet tooth, I always make this fun healthy apple nachos dessert. I slice up apples and top them with caramel, chocolate chips, and a sprinkle of nuts. It’s our go-to for movie night at home and definitely takes things up a notch. 😉

👩🏽‍🍳 Why I Love This Recipe

These vegan nachos are on constant repeat in our house. The second I say “nachos for dinner,” my boys race to the kitchen like it’s their birthday. I love how easy it is to throw together, and it always turns into a messy dinner where everyone gets to build their own plate. My husband loads his up like it’s a full-on meal, and I just keep piling on the toppings until I can’t see the chips anymore. Ha!

My recipe really works because it’s quick, simple, and I can make it with whatever we’ve got in the pantry. I warm up the vegan cheese sauce (made with cashews and cooked veggies) and start layering with tortilla chips, beans, tomatoes, red onion, and anything else I’ve got on hand. My oldest adds extra guac, the middle one wants sour cream only, and the little guy just eats the chips straight until I remind him to add something green. 😉

This isn’t takeout and it’s definitely not one of those “hidden veggie” meals where I’m sneaking things into a blender. I’ve made them for birthday parties, movie nights, even for my husband and me when the kids go to bed early and we want something fun. So, highly recommended to give it a try!

🥘 Ingredients

This vegan nachos recipe makes the perfect family dinner. Not only can you load it up with healthy ingredients, but each person can customize their plate to match what they like. These are the ingredients I personally like to use:

Tortilla chips: I start with a big layer of crunchy tortilla chips. Sometimes I make them from scratch, but organic and gluten free store-bought works great too.

Cheese: I use my own vegan cheese sauce made with cashews and veggies. It’s super fresh, full of flavor, and doesn’t have any of the weird stuff you find in packaged versions.

Black beans: I always cook a big batch of vegan black beans at home. They’re hearty, simple, and taste way better than canned.

Red onion: I sprinkle on chopped red onion for a little crunch and sharpness.

Jalapeños: I use either fresh or pickled jalapeños depending on who’s eating. My husband always wants extra, and I keep it mild for the kids.

Lettuce and salsa: I shred some lettuce and toss it on top for freshness. I add salsa for a juicy tomato-packed flavor.

Guacamole: Of course I make a healthy guacamole with ripe avocados, lime, and a bit of garlic.

Sour cream: I always have a batch of vegan sour cream in the fridge. The boys insist on it every time we make nachos, so it’s non-negotiable.

🔪 How To Make

The steps are pretty simple and might change depending on what you decide to make from scratch or buy, and whether you’re putting together a big batch or individual servings. These steps are when making on a plate:

Warm the toppings: I heat the nacho cheese and black beans either in the microwave or in a small pot on the stove. Then, I stir them until they’re hot and ready to pour over the chips.

A plate piled with tortilla chips, lettuce and cheese sauce

Prep the plates: While the cheese and beans warm up, I spread the chips out onto four plates. That way, each person can pile on their favorite toppings and nobody has to fight over the best bites.

A plate with tortilla chips, shredded lettuce, cheese sauce and black beans

Build the nachos: I start by spooning the warm cheese and beans over the chips, then add all the other toppings.

Hands grabbing for nachos fully loaded with ingredients

💭 Expert Tips

My #1 Secret Tip for making these loaded vegan nachos is to layer everything. If you just throw all the toppings on top, the chips underneath stay plain and boring. So I recommend add chips first, then warm cheese and beans, then more chips and toppings until the whole thing is stacked and every bite has something yummy.

Other Tips To Keep In Mind:

Prep ahead: If I’m making any of the toppings from scratch, I like to prep them earlier in the day. I store everything in airtight containers so it’s ready to go when it’s time to eat.
Heat before serving: When we’re ready to eat, I warm up the hot toppings like the nacho cheese and beans. It takes just a few minutes and everything tastes fresh.
Build it your way: Sometimes I build individual plates for everyone, and other times I make one big tray for sharing. Either way works great depending on how many people I’m feeding.
Use parchment paper: If I’m using a sheet pan, I always line it with parchment paper. It keeps the nachos from sticking and makes cleanup super easy.
Layer the toppings: I make sure to build the nachos in layers so no chip gets left behind. I add a layer of chips, then cheese and toppings, then repeat until it’s piled high and ready to serve.

📖 Variations

The ingredients for this vegan nachos recipe listed above are my favorite toppings, but you can really put anything you like on nachos. I like to pile them high with whatever I have on hand. Here are some more of my favorites:

Spicy Southwest: I add roasted corn, black beans, chopped red pepper, and a drizzle of chipotle sauce. It’s a little smokier and my husband always asks for extra jalapeños on this version.

Jackfruit Nachos: I use shredded jackfruit meat I use on tacos in place of beans and top it with coleslaw, red onion, and a bit of vegan sour cream. It’s great for summer nights.

Breakfast: I swap the chips for hash browns or roasted potatoes and top them with tofu scramble, avocado, and salsa. The kids think it’s fun for breakfast or even brinner. Ha!

🍽 Serving Suggestions

If I’m keeping things taco-themed, I love adding my vegan taco bowl to the table. It’s packed with flavor and easy to prep ahead. I also like to serve a side of vegan refried beans for something hearty and satisfying.

For dipping or drizzling, I always keep a jar of tomatillo salsa verde or my delicious vegan taco sauce nearby. They’re both perfect for adding extra flavor and the perfect amount of heat. And of course, when it’s time for something sweet, I bring out a batch of vegan churros. They’re crispy, cinnamon-coated, and the perfect treat to end nacho night.

🧊 Storage Directions

Refrigeration: I store any leftover nacho toppings in separate airtight containers in the fridge. They stay fresh for up to 3 days, and I just reassemble when we’re ready to eat again.

Freezing: I don’t freeze the assembled nachos, but I do freeze the vegan cheese sauce and cooked beans in small portions. That way I can quickly defrost what I need for next time.

Reheating: I reheat the cheese sauce and beans on the stove or in the microwave until hot. If I’ve preassembled the nachos and need to warm them up, I pop them in the oven at 350°F for about 10 minutes.

❓Recipe FAQs

How do I keep the chips from getting soggy?

The trick I use is layering. I spread out some chips, then add a little bit of cheese and beans, then add more chips and toppings on top. That way, the chips at the bottom don’t soak everything up all at once.

Do I need to bake the nachos or can I just build them on plates?

You don’t have to bake them unless you want to melt a shredded cheese on top or make one big sheet pan for a group. Most of the time, I just warm the toppings and build the nachos on plates so everyone can make theirs how they want.

What kind of chips work best?

I like to use thick organic tortilla chips so they don’t fall apart when I pile everything on. The really thin ones tend to get soft fast. If I have extra time, I cut up corn tortillas and bake them in the oven until crispy.

Hand picking up a nacho chip piled with cheese, beans and other ingredients.

🍲 More Delicious Snack Recipes!

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