Vegan Nachos With Toppings

Look, I’m not saying these vegan nachos will change your life, but I’m also not NOT saying that. If you’ve been doing the plant-based thing and missing that pile of cheesy, saucy goodness that is nachos, I’ve got your back. These aren’t your sad “where’s the cheese?” nachos—these are loaded, flavor-packed, “I can’t believe it’s vegan” nachos that will make your non-vegan friends suspiciously ask for the recipe.

Why This Recipe is Awesome

First off, these nachos are ridiculously customizable. Got leftover veggies about to go bad? Throw ’em on. Only have half an avocado? Still works. Plus, the cashew queso sauce is so good you might start eating it with a spoon when nobody’s looking (been there, done that, no regrets).

Second, it’s basically fool-proof. I once made these while on a video call, half paying attention, and they still turned out Instagram-worthy. The secret is in the layering—which even cooking novices can handle. Stack, drizzle, repeat. Easy peasy.

Ingredients You’ll Need

For the Base:

• 1 large bag of tortilla chips (the sturdier, the better—those flimsy ones will betray you)
• 1 can black beans, drained and rinsed (or pinto beans if you’re feeling rebellious)
• 1 cup corn kernels (frozen, canned, fresh off the cob—you do you)

For the Cashew Queso:

• 1 cup raw cashews, soaked for at least 2 hours (or 15 minutes in hot water if you’re impatient like me)
• ¼ cup nutritional yeast (aka “nooch” for the cool vegans)
• 1 roasted red pepper (from a jar is fine, we’re not judging)
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon chili powder (more if you’re brave)
• ½ cup water (plus more to thin if needed)
• Salt to taste

For the Toppings (go wild):

• 1 avocado, diced or mashed into guacamole if you’re feeling fancy
• ½ cup cherry tomatoes, halved (or regular tomatoes diced, I’m not the tomato police)
• ¼ cup red onion, finely diced (or pickled if you want to level up)
• 1 jalapeño, sliced (seeds removed if you’re a spice wimp)
• Handful of cilantro, roughly chopped (unless you’re one of those “cilantro tastes like soap” people)
• Vegan sour cream for drizzling (store-bought or homemade if you’re an overachiever)
• Lime wedges for serving (non-negotiable, trust me)

Step-by-Step Instructions

1. Prep the queso first. Drain those soaked cashews and throw them in a blender with all the queso ingredients. Blend until smooth and creamy—about 2 minutes. If it’s too thick, add water a tablespoon at a time. It should be pourable but not watery.
2. Heat the beans. In a small saucepan, warm the black beans with a pinch of cumin and garlic powder. This step is technically optional, but warm beans > cold beans. That’s just science.
3. Assemble the nacho base. Spread half the tortilla chips on a large platter or baking sheet. This is not the time to be stingy with your surface area—nachos need room to breathe!
4. Start the layering magic. Sprinkle half the beans and corn over the first layer of chips. Drizzle with about one-third of the queso.
5. Add the second layer. Top with remaining chips, beans, and corn. Drizzle with another third of the queso. The layering ensures every chip gets some love—no sad, naked chips allowed.
6. Go topping crazy. Scatter the avocado, tomatoes, red onion, and jalapeños all over. Don’t hold back—this is your moment!
7. Finish with a flourish. Drizzle the remaining queso and vegan sour cream over everything. Sprinkle with cilantro and give it a squeeze of lime juice right before serving.

Common Mistakes to Avoid

Using flimsy chips. Those thin, delicate chips might be great for salsa, but they’ll collapse under the weight of our epic toppings. Get the thick, restaurant-style chips or suffer the consequences of nacho collapse.

Not soaking the cashews. I know, I know, it requires planning ahead (ugh), but unsoaked cashews will give you gritty queso, and nobody wants that trauma.

Overdoing the wet toppings. If everything is super saucy, you’ll end up with soggy chips. Keep some toppings relatively dry to maintain structural integrity.

Building one massive mountain. Spread those nachos out! A single giant pile means only the top chips get toppings. Nachos are meant to be democratic—every chip deserves equal treatment.

Alternatives & Substitutions

No cashews? You can use sunflower seeds instead for the queso (still need to soak them). The flavor is slightly different but still delicious.

Bean alternatives: Try refried beans as a base layer instead of whole beans—it adds a nice creamy texture. Or go wild with lentils if you’re feeling experimental.

Hate nutritional yeast? First of all, how dare you. Second, you can just increase the spices in the queso and add a splash of vinegar for tanginess.

Make it protein-packed: Add some crumbled tofu sautéed with taco seasoning, or some vegan chorizo if you’re feeling fancy.

FYI, if you’re gluten-free, double-check your chip brand. Most are naturally GF, but some facilities have cross-contamination issues.

FAQ (Frequently Asked Questions)

Can I make the queso ahead of time?
Absolutely! It’ll keep in the fridge for up to 5 days. Just reheat gently and add a splash of water if it’s thickened up.

Will these nachos make me popular and attractive?
I mean, I can’t legally promise that, but I’ve never seen someone frown while eating these, so the odds are in your favor.

How do I keep the avocado from turning brown?
Add it right before serving, and give it a good squeeze of lime juice. The citric acid fights oxidation. Science!

Can I bake these nachos?
You can warm the chips, beans, and corn in a 350°F oven for about 5-7 minutes, but add all your cold toppings after. The queso is best drizzled fresh rather than baked.

What if I don’t have a high-powered blender?
Soak those cashews extra long (overnight if possible) and blend in smaller batches. Your arm might get tired from scraping down the sides, but your tastebuds will thank you.

Are nachos a balanced meal?
With beans, veggies, and nuts? I’m calling it a superfood. Don’t @ me, nutritionists.

Final Thoughts

Look, making vegan nachos isn’t going to solve world peace, but it might just bring a moment of pure joy to your day—and isn’t that something? The beauty of this recipe is in its chaos: pile it on, make it messy, and don’t stress about perfection.

Remember, the best nachos are the ones shared with friends (though I won’t tell if you demolish the whole platter solo while watching Netflix). Now go forth and create your plant-based masterpiece. Your future self—standing over the empty platter with a satisfied smile and possibly some queso on your shirt—will thank you.