Loaded vegan nachos are a quick and easy snack or full meal that will be a hit with everyone.  Make a nacho bar, and choose your toppings like vegan nacho cheese, taco “meat,” sour cream, beans, corn, salsa, guacamole, jalapenos, olives, or cilantro just to name a few. 

A sheet pan filled with loaded vegan nachos.

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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 for 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!

❤️ Why this recipe is great

  • It’s quick and easy to make.
  • This dish is family-friendly.
  • It’s gluten-free, nut-free, and dairy-free so everyone can enjoy them.
  • These nachos are perfect for easy weeknight meals or a game-day appetizer!
  • Nachos are the ultimate vegan comfort food.
  • It’s versatile so everyone can make their own to suit their taste and dietary needs.
A close up of a tray of vegan nachos with homemade cheese sauce, tomatoes, vegan taco meat, beans and cilantro.

🧾 Ingredients and substitutions

  • 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 or tempeh 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.
  • Garlic Cilantro Sauce – This sauce turns any dish into something amazing! You can also make this creamy with my vegan cilantro lime crema.
  • 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.
  • Mexican Pickled Onions – for an amazing taste, texture, and color to brighten up your nachos!

🥄 How to make vegan nachos

Step 1 – Assemble corn chips on a large cookie sheet.

Step 2 – Make any topping you want on them like nacho cheese sauce, taco meat, or sour cream.

Step 3 – If using taco “meat” fry it up in a skillet for about 6-8 minutes until it’s heated through and browned.

Step 4 – Sprinkle taco meat, (or tempeh taco meat) beans, corn, and cheese or cheese sauce on top of the corn chips.

A hand picking up a chip from a try of vegan nachos.

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

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

👩🏻‍🍳 Pro Tips

  • If you are using store-bought vegan cheese, cover your nachos with non-stick foil before baking or put them 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 them in the oven.
  • Add toppings that you don’t want to cook after you take them out of the oven. 

🧀 Vegan cheese

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 or 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.

🍽️ Serving suggestions

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 setup.  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.

A tray of vegan sheet pan nachos loaded with vegan toppings.

✨ More spicy meals

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📋 Vegan nachos recipe

A tray of vegan nachos supreme.
5 from 2 rating

Easy Loaded Vegan Nachos

Yield: 8
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Author: Monica Davis
Loaded sheet pan nachos topped with vegan nacho cheese, vegan taco "meat," beans, salsa, guac, olives, tomatoes, jalapenos, and cilantro.
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Ingredients

Nacho Basics

Optional Toppings

Instructions
 

  • Assemble corn chips on a large cookie sheet.
  • Prepare any topping that you want on them such as nacho cheese sauce, taco meat, or sour cream.
  • If using taco "meat" fry it up in a skillet for about 6-8 minutes until it's heated through and browned.
  • Sprinkle taco meat, beans, corn, and cheese or cheese sauce on top of the corn chips.
  • Bake at 400°F (200°C) for 5-7 minutes to heat up and make the corn chips crispy and melt the cheese if necessary. (Optional if using cheese sauce).
  • Take out of the oven and add any fresh toppings that you want, such as salsa, avocado, tomatoes, or cilantro. Serve immediately.

Notes

  • If you are using store-bought vegan cheese, cover your nachos with non-stick foil before baking or put them under the broiler for 3-4 minutes to help the cheese melt.
  • Only add the ingredients that you want to heat up to the nachos before placing them in the oven.
  • Add toppings that you don’t want to cook after you take it out of the oven. 
Serving: 1cup, Calories: 193kcal, Carbohydrates: 17g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Sodium: 624mg, Potassium: 197mg, Fiber: 3g, Sugar: 3g, Vitamin A: 292IU, Vitamin C: 7mg, Calcium: 40mg, Iron: 1mg
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