This recipe for loaded vegan nachos is the ultimate plant-based dish. Enjoy it as a side dish, entrée, or party snack!
Featuring our Vegan Nacho Cheese Sauce and seasoned tempeh “meat,” these loaded vegan nachos are packed with plant-based goodness. They can also be customized based on whatever veggies you have on hand.
That said, this recipe is perfect for when you’re looking to use up odds n’ ends in the refrigerator and pantry. For example, in our batch, we used a combo of fresh veggies (like red onion) and canned goods (like red kidney beans).
Either way, these loaded vegan nachos will surely hit the spot. Serve them on their own or with a Taco Salad for a tasty meal.
Table of Contents
Key Ingredients
- Tortilla chips. Feel free to use yellow or blue corn tortilla chips, depending on your preference.
- Tempeh. This recipe features tempeh as a meat substitute. You can also use tofu or your favorite plant-based meat.
- Taco seasoning. This seasoning is used to flavor the tempeh.
- Nutritional yeast. Nutritional yeast, or nooch, is used to make nacho cheese sauce. It lends a cheesy flavor to the sauce.
- Non-dairy milk. This ingredient serves as the base of the nacho cheese sauce. Be sure to use unsweetened milk.
- Nacho toppings. Anything goes when it comes to nacho toppings! We used salsa, red kidney beans, corn, red onion, olives, jalapeno peppers, avocado, and cilantro, along with the tempeh meat and vegan nacho cheese sauce.
How to Make Loaded Vegan Nachos
These loaded vegan nachos call for a homemade vegan nacho cheese sauce and spiced tempeh meat. Once you’ve made these two recipes, all you need to do is top the tortilla chips, bake, and enjoy. Here’s how to make this dish:
1. First, make the tempeh meat. Warm olive oil in a large skillet over medium heat, then sauté diced bell peppers for 5 to 7 minutes, or until tender.
2. Using your fingers, break apart the tempeh. Sauté for 2 minutes.
3. Add taco seasoning, broth, and another tablespoon of olive oil. Cook for 2 to 3 minutes, mixing the tempeh until coated in spices. Set aside.
4. Next, make the vegan nacho cheese sauce. In a small pan over medium heat, melt the butter. Add the flour and whisk until combined and thick.
5. Add the remaining ingredients. Mix well.
6. Simmer for 7 to 9 minutes or until thick, whisking frequently. Taste and add more spices if necessary. To thin the vegan nacho cheese sauce, add milk or broth, one tablespoon at a time. Keep in that the sauce will thicken as it cools.
7. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Add tortilla chips in an even layer.
9. Spoon half the vegan nacho cheese sauce on top of the tortilla chips.
10. Top with red kidney beans, corn, and tempeh, along with any other ingredients you’d like to heat. Bake for 5 to 7 minutes, or until the tortilla chips are crispy.
10. Top with fresh ingredients, such as salsa, red onion, olives, avocado, and sliced jalapeno peppers. Add the remaining nacho cheese, and garnish with lime juice and fresh cilantro. Serve immediately.
Recipe Tips, Variations, and Substitutions
- Add more spices to the cheese sauce. For a spicier nacho cheese sauce, add more chili powder or paprika. You can also add extra ground black pepper.
- Add hot sauce. For even more heat, add hot sauce to the cheese sauce or drizzle it on top of the nachos.
- Experiment with the veggies. Anything goes when it comes to homemade nachos. Try adding sliced leafy greens, radishes, or any other vegetables you have on hand.
- Top with sour cream. For a creamy topping, add dollops of vegan sour cream.
Can I store leftovers?
It’s best to eat nachos right after you make them. Storing the nachos in the refrigerator can make the tortilla chips soggy, especially if you top them with salsa.
Can I freeze it?
Nachos are not freezer-friendly. However, you can freeze the tempeh meat and vegan nacho cheese sauce separately. The vegan nacho cheese sauce might change slightly in texture, but it’s still doable.
Serving Suggestions
- Roasted Tomato Salsa & Guacamole — Serve these nachos with this flavorful homemade condiment.
- Vegan BBQ Sauce — For a unique take on nachos, drizzle BBQ sauce on top.
- Coconut Bacon — Everything is better with plant-based bacon!
Loaded Vegan Nachos
Ingredients
Tempeh Meat
- 8 ounces tempeh
- 1.4 ounce taco seasoning about 2 tablespoons
- ½ bell pepper diced
- 2 tablespoons olive oil
Vegan Nacho Cheese Sauce
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour gluten-free, if needed
- ½ cup vegetable broth
- 1 ¼ cups non-dairy milk
- ¼ cup nutritional yeast
- 1 teaspoon vegan Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt plus more, as needed
- ¼ teaspoon ground black pepper
- ¾ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
Loaded Vegan Nachos
- Tempeh Meat
- Vegan Nacho Cheese Sauce
- 1 bag tortilla chips about 11 ounces
- 1 cup salsa
- 1 avocado sliced or diced
- ¼ red onion diced
- 1 cup kidney beans drained and rinsed
- 1 cup corn
- Fresh cilantro
- Lime
Instructions
Tempeh Meat
- Warm olive oil in a large skillet over medium heat, then sauté diced bell peppers for 5 to 7 minutes, or until tender.
- Using your fingers, break apart the tempeh. Sauté for 2 minutes.
- Add taco seasoning, broth, and another tablespoon of olive oil. Cook for 5 minutes, mixing the tempeh until coated in spices. Set aside.
Vegan Nacho Cheese Sauce
- In a small pan over medium heat, melt the butter. Add the flour and whisk until combined and thick.
- Add the remaining ingredients. Mix well.
- Simmer for 7 to 9 minutes or until thick, whisking frequently. Taste and add more spices if necessary. To thin the vegan nacho cheese sauce, add milk or broth, one tablespoon at a time. Keep in that the sauce will thicken as it cools.
Loaded Vegan Nachos
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Add tortilla chips in an even layer.
- Spoon half the vegan nacho cheese sauce on top of the tortilla chips.
- Top with red kidney beans, corn, and tempeh, along with any other ingredients you’d like to heat. Bake for 5 to 7 minutes, or until the tortilla chips are crispy.
- Top with fresh ingredients, such as salsa, red onion, olives, avocado, and sliced jalapeno peppers. Add the remaining nacho cheese, and garnish with lime juice and fresh cilantro. Serve immediately.
Notes
- If the cheese is too thick, add a splash of reserved pasta water. You can also use vegetable broth or non-dairy milk.
- For an extra-rich cheese sauce, use canned coconut milk. Be sure to use the solid white portion.
- If the cheese is not tangy enough for your liking, add a splash of apple cider vinegar.
- The total amount of servings depends on whether you serve it as a side dish or entrée.
- Nachos are best enjoyed right after they’re made. They do not refrigerate or freeze well.
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