The Best Damn Vegan Nachos

The Best Damn Vegan Nachos

Once I discovered the secret to cashew-less vegan queso, I wanted to put it on everything within reach; starting with nachos, of course.

And based on your reaction to this sneak peek photo, you guys really wanted this recipe. Well, the wait is officially over!

Nut, Soy and Gluten Free #VEGAN QUESO!

This recipe is SO delicious, simple and undetectably vegan. There is something magical about the saltiness of a tortilla chip paired with a fresh, chunky salsa and this creamy, dreamy vegan queso. It’s like a flavor bomb – you simply don’t want to miss out.

The Best Damn Vegan Nachos with Cashew-less Vegan Queso! Seriously the best ever! You'd never guess they were dairy-free. #vegan #glutenfree

The awesome thing about the Queso recipe is that it makes quite a bit, and you can store leftovers in a jar and it keeps for up to 4-5 days! AND it reheats extremely well, making it ideal for these nachos.

Once you have your chips on a serving plate, you just need to heat up your beans, queso and mash your guacamole and go to town.

The-Best-Damn-Vegan-Nachos-with-Cashew-less-Vegan-Queso!-#vegan-#glutenfree

My ideal nacho toppings are: black beans, salsa, (vegan) queso, guacamole, red onion, jalapenos, hot sauce and cilantro. If you prefer a different combination of things, feel free to mix it up! Make these YOUR Best Damn Vegan Nachos. I totally give you permission (wink).

The Best Damn Vegan Nachos! Super filling, super easy and SO delicious #vegan #glutenfreeThe Best Damn Vegan Nachos! #vegan #glutenfree

OK, onto the important thing: What do they taste like?

Crunchy
Salty
Cheesy
Hearty
Spicy
Savory
Fresh
Satisfying
MEGA flavorful
And totally like legit restaurant-style nachos

In other words, you’re gonna love these babies. Enjoy!

The Best Damn Vegan Nachos with THE BEST cashew-less vegan queso | #vegan #glutenfree | minimalistbaker.com

5.0 from 4 reviews
The Best Damn Vegan Nachos
 
Prep time
Cook time
Total time
 
The heartiest most delicious vegan nachos I’ve ever had. Salty, crunchy tortilla chips, fresh guacamole, black beans, salsa all covered in a healthy layer of cashew-less vegan queso!
Author:
Recipe type: Entree
Cuisine: Vegan, Mexican
Serves: 3-4
Ingredients
  • A Crapload (~5 cups) of Restaurant Style Tortilla Chips (I love Trader Joe’s brand)
  • 3/4 cup Cashew-less Vegan Queso
  • 3/4 cup cooked Black Beans
  • 1/3 cup Guacamole (1 ripe avocado + 1/4 tsp sea salt + 1 lime, juiced)
  • 1/2 – 3/4 cup Chunky Salsa
  • Fresh Jalapeños and Red Onion, sliced (optional)
  • Hot Sauce (optional)
Instructions
  1. If you haven’t prepared your vegan queso yet, do that first (recipe in the ingredients).
  2. Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (I love garlic, cumin and chili powder).
  3. Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
  4. Arrange your chips on a large serving platter and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeno and cilantro. Enjoy immediately.
Notes
*Nutrition information is an estimate for 1 of 4 servings.
Nutrition Information
Serving size: 1/4 recipe Calories: 376 Fat: 13g Saturated fat: 0.8g Carbohydrates: 49g Sugar: 3.2g Sodium: 700mg Fiber: 10.2g Protein: 9.3g

 

 

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Comments

  1. Jennifer C. says

    I made this queso a couple of days ago and still have some in the fridge….yay! I was also thinking that the queso might be nice on a pasta….something sort of southwest- chicken-ish perhaps.

  2. Mandy says

    These look AMAZING! This is the plan for tonight’s dinner along with the salsa fresca recipe just posted on Nutrition Stripped!

  3. says

    You can never ever go wrong with nachos. I make various versions for breakfast, lunch, dinners, AND snacks. Seriously, there is always an occasion for nachos. And thank you for also showing that nachos can be made vegan and be delicious. I am trying to prove that to others as well ;)

  4. says

    This post is everything towards which I aspire when I write: beautiful, slightly sassy, and the best damn photos that have got me converted to these nachos! I especially love the gif and your lighting for it–thanks for sharing!

  5. Naomi Casiro says

    OMG!! I just found your 31 day cookbook how could I have missed this! I love your recipes and just ordered it can’t wait to try them all!!

  6. says

    Amaaaaaazinngggg!! I am loving everything about these nachos – the vegan queso, the guac, the salsa, and the beans!! I can’t wait to try these this summer – they look awesome :D And haha, yes, I will be enjoying a “crapload’ of them :p

  7. Evellyn Ramos says

    Wow!!! This is delicious!!!! I putted a little bit too much salt but other than that its perfect! You are a genius kkk!!!! I love your recipes, I always do a lot of them. And you are such a good photographer, your pictures make us want to try your recipes!

  8. Charissa says

    Just made this tonight and I have one word for you..amazing! who would’ve thought you could make this from eggplant?! ahh I love it :)

  9. Julie says

    OH MY GOD.
    I’ve been vegan for a few months now, but haven’t yet made “vegan cheese”, and really wasn’t sure how I felt about cheese made out of eggplants.
    I want to eat these nachos every day of my life. My boyfriend praised me the rest of the week. Thanks for this recipe! I also love how you feel none of the guilt from the fat in cashews or, like, real cheese.

  10. Lise K says

    Once again, I am captivated by your recipes and can’t wait, yet again, to try a dairy free version of a favorite food!!! Nachos are, hands down, one of my top three comfort foods. These look so healthy too! I love the idea of eggplant, but I also adore cashews. What about a blend of both? I typically also see miso added to cheese-free cheese sauces…do you think it would go well?

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