Vegan Ultimate Loaded Nachos
Elevate your snack game with these Vegan Ultimate Loaded Nachos—perfect for indulging while staying plant-based! This irresistible recipe layers crispy tortilla chips with black beans, a creamy homemade vegan cheese sauce, and a vibrant mix of cherry tomatoes, sweet corn, red onion, and spicy jalapeños. Finished with fresh cilantro, briny olives, and a zesty avocado-lime crema, these nachos are a feast for both the eyes and taste buds. Quick and easy to prepare, with just 30 minutes from start to finish, this dish is ideal for casual gatherings, game days, or a lively weeknight treat. Whether served as an appetizer or a main course, your guests will adore this dairy-free and crowd-pleasing take on a classic comfort food.
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Recipe Information
Ingredients
- 8 cups Tortilla chips
- 1.5 cups Black beans
- 1 cup Cherry tomatoes, diced
- 0.75 cup Corn kernels (canned or fresh)
- 0.5 cup Red onion, finely diced
- 0.25 cup Fresh cilantro, chopped
- 1 medium Jalapeño, thinly sliced
- 0.25 cup Olives, sliced
- 1 large Ripe avocado
- 2 tablespoons Lime juice
- 1 small Garlic clove, minced
- 1 teaspoon Salt
- 1 cup Unsweetened almond milk
- 0.5 cup Nutritional yeast
- 0.5 cup Raw cashews (soaked for 4 hours or boiled for 15 minutes)
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.25 teaspoon Turmeric
- 0.5 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper and spread the tortilla chips evenly.
Prepare the vegan cheese sauce by blending the soaked cashews, almond milk, nutritional yeast, smoked paprika, chili powder, turmeric, garlic clove, salt, and water in a blender until completely smooth. Transfer to a small saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
Spread black beans evenly over the tortilla chips.
Drizzle the warm vegan cheese sauce generously over the top.
Add diced cherry tomatoes, corn kernels, diced red onion, jalapeño slices, and olives on top of the chips and cheese.
Bake the nachos in the oven for 6-8 minutes, just enough to warm everything through and slightly crisp the edges of the chips.
While the nachos bake, make the avocado-lime crema by mashing the avocado in a bowl and mixing it with lime juice and a pinch of salt until smooth.
Remove the nachos from the oven and sprinkle with chopped cilantro.
Serve immediately with dollops of the avocado-lime crema on top or on the side.
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 59.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5793 mg | 252% | |
| Total Carbohydrate | 353.6 g | 129% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 30.0 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1234 mg | 95% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3581 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
