Easy, cheesy, plant based Vegan Nachos loaded with veggies, stretchy nacho cheese, and a black bean-walnut ‘meat’. Gluten Free + Dairy Free
Do you ever do that thing where you try to convince yourself that you can make anything healthy if you add enough veggies?
I briefly considered making these sweet potato nachos for a hot minute. While I personally really enjoy slicing up sweet potatoes into chips and baking them in the oven until crispy, I wanted to make something here a little more shareable here. Whenever I make sweet potato chips for myself I need at least one large sweet potato because they shrink so much in the oven. And then there’s the issue of fitting all the sliced up potato in the oven – not exactly conducive for people like us with small ovens.
Not to mention when I’m the mood for nachos, I want nachos. Salty, crunchy, addicting corn tortillas with loads of toppings and buckets of sauce.
Loaded Vegan Nachos
Instead of using actual ground meat or fake vegan tofu meat I decided to play around with a recipe I found on Pop Sugar for this walnut & black taco ‘meat’. It’s basically a mixture of beans, nuts, and spices with a splash of coconut aminos (or gluten free soy/tamari) for a touch of that meaty umami flavor.
The vegan nacho cheese is a recipe I made a few months back. It’s made from sweet potato and uses nutritional yeast to get that cheesy flavor. It takes about 15-20 minutes to make – most of that time is spent boiling the sweet potato.
All in all these vegan nachos take very little time to throw together. Once you’ve got the cheese made it’s mostly just a matter of piling on everything except for the avocado and warming it in the oven for 5-6 minutes.
Easy, fresh, and full of flavor!
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Sarah Nevins | A Saucy Kitchen
Easy, cheesy, plant based Vegan Nachos loaded with veggies, stretchy nacho cheese, and a black bean-walnut 'meat'. Gluten Free + Dairy Free
10 minPrep Time
5 minCook Time
15 minTotal Time
- 1 cup walnuts, roughly chopped
- 1 cup cook black beans, drained & rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon ground chili pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 teaspoon Coconut Aminos or gluten free tamari/soy sauce
- Several large handfuls of gluten free tortilla chips (this will vary depending on how many people you plan on feeding)
- 4 radishes, thinly sliced
- 1 jalapeno, sliced
- 2 green onions, sliced
- 1/4 cup corn
- 1-2 avocados, diced
- 1 cup vegan nacho cheese
- cilantro for topping
- hot sauce, optional
- Combine all of the ingredients listed under this section in a medium sized mixing bowl and mix to combine. Set aside while you prep the rest of the nachos.
- Preheat the oven to 400°F/204°C and line a large baking sheet with parchment paper.
- Assemble the tortilla chips across the baking sheet, spreading them out to make a somewhat even layer.
- Sprinkle the sliced radishes, jalapeños, green onions, and corn over the top. Scatter the walnut & black bean mixture over the top of the nachos.
- Place the baking sheet in the oven for 5-6 minutes to warm the nachos.
- Add the diced avocado, vegan nacho cheese, and cilantro.
- Enjoy! This doesn't save well so make this right before serving.
The nacho cheese recipe makes a lot, so unless you are making these for a lot of people I would halve the recipe.
Time listed above does not include time to make the nacho cheese. With that time included these take about 30 minutes to make
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