Loaded Nachos with Vegan Cheese Sauce
Hello friends! Every once in a while, I make a BIG batch of loaded nachos for family dinner (we call it Nacho Night), and I wanted to share its recipe with you all.
I like to make my own nacho chips (recipe below), but feel free to use store-bought chips if you want.
The vegan sauce/queso is the star of this dish. It’s thick, cheesy, saucy, and so delicious (it’s also versatile – I use it to prepare mac & cheese regularly). Super easy to put together and is ready with just 6 simple ingredients.
Let’s go!
Loaded Nachos with Vegan Cheese Sauce
Ingredients
To Prepare Bean Mixture,
- 1 tablespoon olive oil
- 3 cloves garlic (chopped)
- 1 onion (chopped)
- 1.5 cups red beans (canned or cooked)
- Salt & pepper
- 1 teaspoon smoked paprika
- 1 tablespoon taco seasoning (plus more)
- 1/2 cup chopped bell pepper
- 1/2 cup sweet corn (boiled)
To Prepare Tortilla Chips,
To Prepare Vegan Cheese Sauce,
- 1 cup coconut milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons tapioca starch (or use cornstarch)
- 1/4 cup nutritional yeast
- Olives (sliced)
- Jalapeño (sliced)
- Cilantro (freshly chopped)
Instructions
Step A : Prepare the bean mixture
- Set a pan over medium heat. Add olive oil.
- Once it's hot, add garlic + onion and stir-sauté for 2 minutes, or until translucent.
- Add cooked or canned (drained) red beans + salt + pepper + smoked paprika + 1 tablespoon taco seasoning.
- Mix well and stir-cook for 1-2 minutes.
- Then add bell pepper + sweet corn and stir-cook for 1-2 minutes. Turn off the heat and set it aside.
Step B : Prepare the tortilla chips
- Let's make tortilla chips (skip this step if you're using store-bought chips). Brush a tortilla with olive oil and generously sprinkle taco seasoning on top. Repeat this for the rest of the tortillas - stacking them on top of each other.
- Using a knife, divide the tortillas into half, then into quarters, then into 8 equal triangles.
- Place them on an olive oil brushed baking tray and bake at 160 C (320 F) for 5-6 minutes, or until they're crispy. Tortilla chips are ready. Transfer to a platter and let them cool.
Step C : Prepare the vegan cheese sauce
- Meanwhile, let's prepare the vegan cheese sauce. Set a saucepan over medium heat. Add coconut milk + salt + onion powder + garlic powder + smoked paprika + tapioca starch powder + nutritional yeast.
- Whisk well to combine and bring to a boil. Boil for about 20-30 seconds, or until it's nice and thick. Turn off the heat and set it aside.
Step D : Assemble
- Sprinkle the bean mixture on top of the tortilla chips. Then pour the vegan cheese sauce (evenly). Top with freshly chopped bell peppers + olives + jalapeño + cilantro.
- Loaded nachos with vegan cheese sauce is ready. Enjoy!
Notes
- The nutrition chart does not contain the macros from toppings like olives, jalapeño, and cilantro.
Nutrition
If you liked this Loaded Nachos with Vegan Cheese Sauce recipe, check out this delicious Vegan Couscous Salad (with cajun spice seasoning) I posted earlier.
If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.
Thank you for stopping by!
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2 Responses
I just made this and had it with a chipotle / adobo soup. Really good – especially the cheese!
Thanks for sharing, Ramya. I’m glad you enjoyed it. 🙂