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.
You’ll love these vegan nachos because they’re…
- Fresh
- Cheesy
- Hearty
- Spicy
- Satisfying
- Crowd Pleaser
- So delicious!
Vegan nachos are a crowd-pleaser
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.
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!
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.
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.
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.
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).
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!
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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.
- To make these nachos gluten-free, simply leave out the bulgur or replace it with buckwheat groats.
- 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 nacho topping ideas
We like to top this vegan nacho recipe with ingredients like:
- beans & bulgur nacho mixture
- onions
- spinach
- Tofu Sour Cream
- Creamy Vegan No-Cheese Sauce
- Nacho Cheese Sauce
- Easy Salsa
- Spinach Artichoke Dip
*Original publish date March 26, 2014
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What is bulgur?
Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. (Follow package directions). I like to make a big batch of it and store in the freezer to use in recipes like tacos, stews, chili beans, etc. because bulgur adds a ground beef texture and soaks up flavors of dish you’re preparing.
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.
Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. These are the healthiest tortilla chips and are delish!
If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!
Best Vegan Nachos
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
- 1/2 cup cooked bulgur (buckwheat groats to make gluten-free)
- 3 15 oz cans beans, any variety, (pinto, navy, red kidney, black, etc)
- 1/4 cup dry taco seasoning, (purchased or homemade)
- 1 can fire roased tomatoes
- pinch cayenne pepper, optional
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 Tbsp nutritional yeast flakes
- 1 Tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp garlic powder
- pinch paprika
- pinch cayenne, (optional)
Instructions
Bean/Bulgur/Taco Mix
- 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.
- 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!
- 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.
- 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.
- While this is cooking, chop any veggies to be added. I like fresh spinach, tomatoes, cilantro, and onions.
- 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.
- Layer bean/bulgur/taco mixture, chips, fresh veggies, vegan cheese sauce, salsa, and tofu sour cream.
Vegan Cheese Sauce
- 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.
- 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
- Making homemade tortilla chips is very easy.
- 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.
- 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.
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Nutrition Information:
Yield: 5Amount Per Serving: Calories: 214Total Fat: 1.7gCarbohydrates: 38.4gFiber: 11.6gProtein: 13.2g
Plant-Based Vegan Starter Kits $27
We made this last night and it was delicious. My husband was really surprised how good the “cheese” flavor sauce was. I’m following Dr. Greger’s Whole Foods Plant Based Diet plan and white potatoes are a “red light” food to avoid. I am wondering if this recipe could also work by substituting the potato for cauliflower?
Pam, that’s a good question. I have never made it with cauliflower but think it could work. I would love to hear how it turns out for you, if you try that. Also, Chef Del has a ‘cheese’ sauce that does not use potatoes. https://www.forksoverknives.com/recipes/no-cheese-sauce/
The cheese sauce calls for un-soaked cashews but I do not have a high speed blender and I fear this will be grainy. Is it OK to soak them?
Absolutely! If you would like to soak the cashews, that would be fine.
Going to make these tonight! Anyone break the macros down yet ?
This recipe says to cook the corn chips and sprits with the water bottle. What’s in the water bottle?
It’s just water to make the seasonings stick. Lime juice would be another good option too.