Loaded Vegan Nachos
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.
Servings: 4
Calories: 420kcal
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)
Toppings (these are customizable):
- 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
Instructions
To build right on your plate (for cheese sauce):
- Heat the nacho cheese and beans in the microwave or pot on the stove.
- Meanwhile, divide the chips between 4 plates.
- Build by putting on the cheese and beans first, then add all of the other toppings. I like to make layers and build with all the toppings on each layer so that the chips underneath have toppings too.
To bake in the oven (for shredded cheese or cheese sauce):
- Preheat oven to 350 F/ 175 C
- Spread the chips out on a parchment lined cookie sheet.
- Drizzle cheese over the top. Followed by beans, red onion and pickled jalapeno slices. I like those cooked but this is optional.
- Bake for about 5 minutes or until cheese sauce is fully heated and drippy or shredded cheese is melted.
- Take out of the oven and pile on the other toppings.
- Serve!
Notes
- 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.
- 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.
Nutrition
Calories: 420kcal | Carbohydrates: 57g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 740mg | Potassium: 1047mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1098IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 2mg