Easy Loaded Vegan Nachos

Loaded vegan nachos are a quick and easy snack or full meal that will be a hit with everyone.  Make a nacho bar, choose your toppings like vegan nacho cheese, taco “meat,” sour cream, beans, corn, salsa, guacamole, jalapenos, olives, or cilantro just to name a few.  Pile on your favorites and have a nacho feast!  Use whatever toppings that you have on hand and change them up every time you make them so you’ll never get bored!

I love nachos for a quick and easy weeknight meal, for easy party food, or movie nights!  It’s easy to make enough to feed a lot of people and you can even set up a nacho bar and have everyone make their own plate with the topping of their choice!

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

• quick and easy to make.
• family-friendly.
• gluten-free, nut-free, and dairy-free so everyone can enjoy them.
• perfect for easy weeknight meals or a game day appetizer!
• the ultimate vegan comfort food.
• versatile so everyone can make their own to suit their taste and dietary needs.

What you will need to make vegan nachos supreme:

• Corn Chips – for the base of the nachos
• Vegan Cheese – vegan nacho cheese sauce works the best, but you can also use any store-bought vegan cheese and melt it in the oven.
• Vegan Taco Meat – for taste, texture, and protein.  I like to make homemade vegan taco meat, but you can also use any vegan beef crumbles or taco style “meat” like Beyond Beef or an equivalent.  If you want spicy nachos you can even use store-bought or homemade Soyrizo.
• Beans – for protein.  You can use black, pinto, or even refried beans.
• Corn – for some sweetness. Frozen or canned corn works well.
• Salsa – for some acidity and spiciness.  Use any variety that you like or easily make your own salsa Fresca.
• Avocado or Guacamole – add diced avocado or dollops of your favorite guacamole.
• Vegan Sour Cream – for added creaminess.  You can find vegan sour cream at most large grocery or specialty stores or easily make your own vegan sour cream with tofu.
• Olives – for added texture and saltiness
• Jalapenos – for added spice.  Fresh or marinated are both delicious.
• Cilantro – for a fresh taste and pretty color.
• Tomatoes – for added nutrition and color.

How to make loaded vegan nachos:

1. Assemble corn chips on a large cookie sheet.
2. Make any topping that you want on them like nacho cheese sauce, taco meat, or sour cream.
3. If using taco “meat” fry it up in a skillet for about 6-8 minutes until it’s heated through and browned.
4. Sprinkle taco meat, beans, corn, and cheese or cheese sauce on top of the corn chips.
5. Bake at 400° F for 5-7 minutes to heat then up and make the corn chips crispy and melt the cheese if necessary. (Optional if using cheese sauce).
6. Take out of the oven and add any fresh topping that you want, like salsa, avocado, tomatoes, or cilantro.
7. Serve immediately.

Pro tips for perfect nachos:

• If you are using store-bought vegan cheese, cover your nachos with non-stick foil before baking or put under the broiler for 3-4 minutes to help the cheese melt.
• Only add the ingredients that you want to get warm to the nachos before putting it in the oven.
• Add toppings that you don’t want to cook after you take it out of the oven. 

What type of cheese should you use for vegan nachos?

I prefer my homemade vegan cheese sauce because it’s already melty and you don’t have to try to get your nachos hot enough to get the vegan cheese to melt.  Some types of vegan cheese won’t melt all the way or they get so hot that it burns the nachos before the cheese melts. If you want a spreadable vegan cheese that melts, try my melty vegan mozzarella recipe.

How to set up a vegan nacho bar:

Nachos are great for parties or big family dinners.  If you use nacho cheese sauce you do not need to put the nachos in the oven to melt the cheese, so you can give everyone a plate and let them build their own nachos from a buffet-style set up.  If you have a fondue set or a small crockpot use that for the cheese sauce and set it to warm.  Set out small colorful bowls filled with the toppings and allow people to make their own.

Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas!  Tag me at #thehiddenveggies!  I love to see what you made too!

5 from 1 vote

Print

Easy Loaded Vegan Nachos

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Loaded sheet pan nachos topped with vegan nacho cheese, vegan taco "meat," beans, salsa, guac, olives, tomatoes, jalapenos, and cilantro.

Course: Appetizer, lunch, Main Course

Cuisine: gluten free, Mexican, vegan

Keyword: loaded vegan nachos, vegan nachos

Servings: 8

Author: Monica Davis | The Hidden Veggies

Ingredients

Nacho Basics:

• 1 13 oz bag Corn Chips
• 2 cups Vegan Nacho Cheese Sauce or shredded vegan cheese

Optional Toppings:

• 2 cups Vegan Taco Meat
• 1/2 cup Beans black, pinto, or refried
• 1/2 cup Corn
• 1/2 cup Tomatoes diced
• 1/2 cup Salsa
• 1/2 cup Avocado or Guacamole
• 1/2 cup Vegan Sour Cream
• 1/2 cup Olives sliced
• 1/4 cup Jalapenos sliced
• 1/4 cup Cilantro chopped

US Customary - Metric

Instructions

1. Assemble corn chips on a large cookie sheet.
2. Make any topping that you want on them like nacho cheese sauce, taco meat, or sour cream.
3. If using taco "meat" fry it up in a skillet for about 6-8 minutes until it's heated through and browned.
4. Sprinkle taco meat, beans, corn, and cheese or cheese sauce on top of the corn chips.

5. Bake at 400° F for 5-7 minutes to heat then up and make the corn chips crispy and melt the cheese if necessary. (Optional if using cheese sauce).

6. Take out of the oven and add any fresh topping that you want, like salsa, avocado, tomatoes, or cilantro.
7. Serve immediately.

Recipe Notes

Pro Tips:

• If you are using store-bought vegan cheese, cover your nachos with non-stick foil before baking or put under the broiler for 3-4 minutes to help the cheese melt.
• Only add the ingredients that you want to get warm to the nachos before putting it in the oven.
• Add toppings that you don't want to cook after you take it out of the oven.