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Amazing Vegan Nachos

These Vegan Nachos happen in our kitchen VERY regularly–I’m talking at least every other every couple of weeks! They are so delicious, it’s hard to believe that they don’t have all the artery-clogging fat and cholesterol that the traditional ones have.

Vegan nachos on white plate with homemade chips in background

This vegan nachos recipe is so deliciously simple and undetectably healthy! There is just something magical about all the different flavorful ingredients that come together to make this masterpiece. 

You’ll love these vegan nachos because they’re…

  • Fresh
  • Cheesy
  • Hearty
  • Spicy
  • Satisfying
  • Crowd Pleaser
  • So delicious!

Vegan nachos are a crowd-pleaser

My husband says these vegan nachos are his favorite meal. I have to admit that easy preparation makes them one of my favorites too, and I’m betting they will become a winner at your house too!

Vegan Nachos in pan with handles on wooden table

One of the great things about these nachos is that they are perfect for feeding a big family or crowd, because everyone can use the toppings of their choice, making sure everyone is happy and satisfied.

Because they don’t have all of the saturated fat and cholesterol, your arteries and taste buds will be thanking you! They can easily be made gluten-free by leaving out the bulgur or replacing it with buckwheat groats.

How to make vegan nachos

Start by cooking the bulgur on the stovetop or in rice steamer using package instructions. If you aren’t sure what bulgur is, there’s more information below.

QUICK TIP: If you’re planning to make Creamy Vegan Cheese Sauce (from the recipe below), now is a great time to start the potatoes, onion, and carrot cooking!

While the bulgur is cooking, drain and rinse cans of beans. I do this by dumping them in a large drainer in the sink and running lots of water over them. For this recipe, I used pinto, navy, and black beans.

beans in colander

Add beans to a large glass (or microwavable) bowl and add cooked bulgur, taco seasoning mix, fire-roasted tomatoes with juice, and cayenne. Cook in the microwave for approximately 3 minutes. Stir and cook an additional 3 minutes.

beans, bulgur, tomatoes in bowl

While this bean/bulgur mixture is cooking, chop any veggies to be added. I like fresh spinach, tomatoes, cilantro, and onions. You can add anything you like.

diced veggies

You can use your own dairy-free cheese in these nachos, but I like this simple Vegan Cheese Sauce made with potatoes, carrots, onions, and nutritional yeast in a blender (after veggies are boiled).

vegan cheese sauce poured from white gravy boat into white bowl

Since I usually make the Creamy Cheese Sauce and keep it on hand, this recipe can be ready in about 15-20 minutes flat! As beautiful and tasty as it is, most people cannot believe it’s so easy to prepare.

It’s absolutely the BEST plant-based cheese I’ve ever tasted! Your favorite salsa and dairy-free sour cream can also be added. Links for my favorite salsa and tofu sour cream recipes are below.

Layer bean/bulgur/taco mixture, chips, fresh veggies, vegan cheese sauce, salsa, and tofu sour cream. Serve!

dairy free nachos overhead two bowls on white background

Tips for making these vegan nachos

  • I make big batches of bulgur in my rice steamer and freeze it to be used in recipes like these vegan nachos, along with tacos, lasagna, and chili fries. The great thing about having bulgur already cooked is that it cuts a step out of food preparation and speeds up the process of sitting down to dinner.
  • It’s so nice to be able to pull it out of the freezer and jump right into cooking the main dish.
  • Even if you’ve tried to make vegan cheese sauce before and not liked it, try this one. I have a feeling that’s about to change.
  • Try making your own oil-free tortilla chips using the recipe below.
vegan nachos in pan

Vegan nacho topping ideas

We like to top this vegan nacho recipe with ingredients like:

*Original publish date March 26, 2014

Your Questions Answered:

  • Q: Are nachos vegan? Not usually because traditional nachos are made with ground beef, but they can easily be adapted to be vegan using beans and dairy-free cheese as with the recipe above.
  • Q: What are vegan nachos? Vegan nachos consist of a pile of crunchy salty tortilla chips topped with a bean taco mixture, salsa, vegan cheese, and loads of veggie like lettuce, spinach, and onions.
  • Q: Are nachos gluten-free? They can be if you want them to. To make these nachos gluten-free, simply leave out the bulgur or replace it with buckwheat groats.
  • Q: Does it work well to keep the queso warm in a crockpot for a party? You bet! I love to keep the cheese sauce warm in a crockpot for feeding crowds. Just turn it down to low and stir occasionally.

Baking homemade tortilla chips

Need a healthy chip? Homemade corn tortillas are SO easy to make. Simply use regular corn tortillas. Slice each one into 8 slices using a pizza slicer. Arrange on a baking sheet and spritz with a water bottle. Sprinkle with sea salt and garlic powder.

corn tortillas begin sliced with pizza cutter to make baked tortilla chips on baking sheet

Bake at 400°F for about 5-7 minutes until crispy and golden brown. These are the healthiest tortilla chips and are delish!

homemade tortilla chips in basket with nachos in background


dairy free nachos

Best Vegan Nachos

Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Are you craving nachos but don't want all the artery clogging fat and cholesterol? Well, it's healthy fiesta time! This protein and fiber-packed nacho option is veggie-loaded and smothered with a creamy vegan cheese sauce that's outta this world! ! Your arteries and taste buds will be screaming, "YES!"

Ingredients

Bean/Bulgur/Taco Mix

Vegan Cheese Sauce

  • 1 cup potatoes, peeled & diced
  • 1/4 cup carrots, diced
  • 1/4 cup onions, chopped
  • 1 cup broth from veggies
  • 1/2 cup raw cashews, unsoaked, (or 1/2 cup white beans)
  • 4 tablespoons nutritional yeast flakes
  • 1 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • pinch paprika
  • pinch cayenne, (optional)

Instructions

Bean/Bulgur/Taco Mix

  1. Bulgur is a whole wheat grain, much like rice and quinoa. It cooks on the stove top or in microwave. I usually cook mine on stove or in my rice steamer. Just add water and salt and allow to cook according to package directions, around 15 minutes. Because bulgur has a ground-beef texture and soaks up flavors, it can be added to many recipes. I cook 2 cups (3-4 cups cooked) at a time, place in storage bag, and keep in the freezer to be easily added to chili, No-Meat Loaf, lasagna, soups, and stews. To make this dish gluten-free, leave out bulgur or replace with buckwheat groats.
  2. QUICK NOTE: If you're planning to make Creamy Vegan Cheese Sauce (from recipe below), now is a great time to start the potatoes, onion, and carrot cooking!
  3. While bulgur is cooking, drain and rinse cans of beans. I do this by dumping them in a large drainer in the sink and running lots of water over them. For this recipe I used pinto, navy, and black beans.
  4. Add beans to a large glass (or microwavable) bowl and add cooked bulgur, taco seasoning mix, fire roasted tomatoes with juice, and cayenne. Cook in microwave for approximately 3 minutes. Stir and cook an additional 3 minutes.
  5. While this is cooking, chop any veggies to be added. I like fresh spinach, tomatoes, cilantro, and onions.
  6. You can add your own dairy-free cheese to these nachos, but I like this simple Vegan Cheese Sauce made with potatoes, carrots, onions, and nutritional yeast in blender (after veggies are boiled). It's absolutely the BEST plant-based cheese I've ever tasted! Your favorite salsa and dairy-free sour cream can also be added. Links for my favorite salsa and tofu sour cream recipes are below.
  7. Layer bean/bulgur/taco mixture, chips, fresh veggies, vegan cheese sauce, salsa, and tofu sour cream.

Vegan Cheese Sauce

  1. In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
  2. When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.

Homemade Corn Tortilla Chips

  1. Making homemade tortilla chips is very easy.
  2. Use regular corn tortillas. Slice each one into 8 slices using a pizza slicer.
  3. Arrange on a baking sheet and spritz with a water bottle. Sprinkle with sea salt and garlic powder.
  4. Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. Very easy and delish!

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

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Nutrition Information:
Yield: 5
Amount Per Serving: Calories: 214Total Fat: 1.7gCarbohydrates: 38.4gFiber: 11.6gProtein: 13.2g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Ryan Woolard

Tuesday 29th of September 2020

Awesome. Thank you so much for such ab he helpful and timely reply! Thank you for sharing with us all!

Blessings

Ryan Woolard

Tuesday 29th of September 2020

Hi these look incredible. I have I think everything needed here except for the bulgar wheat. Anything that can replace that ok?

Terri Edwards

Tuesday 29th of September 2020

Hi Ryan- I think brown rice, buckwheat groats, or even quinoa would be good substitutes. Hope you enjoy them!

Barb Burge

Saturday 13th of June 2020

I made these for 3 hungry men last night. We all loved them!

Terri Edwards

Saturday 13th of June 2020

Hi Barb- They are a family favorite here too. I'm so glad your crew loved them, and thanks SO MUCH for letting me know!

Cindi

Sunday 26th of April 2020

Made them today for lunch. They were SOOOO good I can’t believe I won’t gain weight with them. Oh my gosh! Sooo good!!! Thanks for the great recipe and easy to follow directions!! ❤️❤️

Terri Edwards

Monday 27th of April 2020

Hi Cindi- Wonderful! So glad you enjoyed the nachos. :D

Linda

Monday 20th of April 2020

i don’t have a microwave oven, would you suggest stovetop and for how long? Thanks

Terri Edwards

Tuesday 21st of April 2020

Hi Linda- This just needs to be heated, so I would think 8-10 minutes on medium-high on the stovetop would be about right.

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