Once I discovered the secret to Cashew-Less Vegan Queso, I wanted to put it on everything within reach; starting with nachos, of course.
And based on your reaction to this sneak peek photo, you guys really wanted this recipe. Well, the wait is officially over!
Origin of Nachos
But first, it’s clear we’re all big nacho fans, so let’s talk about who we can thank! It’s thought that nachos were first created in 1943 in Piedras Negras, Mexico. A chef named Ignacio Anaya invented the dish from ingredients he had available when a group of customers arrived at the Victory Club restaurant after closing. The original version is believed to have been made from fried corn tortilla wedges, cheese, and jalapeños.
You’ll now find nachos with a wide variety of toppings, including beans, salsa, and more. Our inspired version swaps the cheese for homemade plant-based queso and is piled high with our favorite toppings!
How to Make Vegan Nachos
This recipe is SO delicious, simple and undetectably vegan. There is something magical about the saltiness of a tortilla chip paired with a fresh, chunky salsa and this creamy, dreamy vegan queso. It’s like a flavor bomb – you simply don’t want to miss out.
The awesome thing about the Queso recipe is that it makes quite a bit, and you can store leftovers in a jar and it keeps for up to 4-5 days! AND it reheats extremely well, making it ideal for these nachos.
Once you have your chips on a serving plate, you just need to heat up your beans, queso and mash your guacamole and go to town.
My ideal nacho toppings are: black beans, salsa, (vegan) queso, guacamole, red onion, jalapeños, hot sauce, and cilantro. If you prefer a different combination of things, feel free to mix it up! Make these YOUR Best Damn Vegan Nachos. I totally give you permission (wink).
OK, onto the important thing: What do they taste like?
& Totally like legit restaurant-style nachos
In other words, you’re gonna love these babies. Enjoy!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
The Best Damn Vegan Nachos
The heartiest, most delicious vegan nachos I’ve ever had. Salty, crunchy tortilla chips, fresh guacamole, black beans, and salsa all covered in a healthy layer of cashew-less vegan queso!Print SAVE SAVED
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 (Entrée portions)Course Appetizer, Entree, Side, SnackCuisine Gluten-Free, Mexican-Inspired, VeganFreezer Friendly NoDoes it keep? Best when freshfrom votes
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US Customary – Metric~8 cups restaurant-style tortilla chips1 batch Cashew-Less Vegan Queso1 (15-ounce) can black beans (drained)1 cup guacamole* (see notes)1 cup chunky salsaFresh jalapeños and red onion (optional // sliced)Hot sauce (optional)Cilantro (optional)
If you haven’t prepared your vegan queso yet, do that first (recipe link in the ingredients).Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!
*To make guacamole: 1 large (or 2 small) ripe avocado(s) + 1/4 tsp sea salt + 1 lime, juiced (plus more to taste of each).
*Nutrition information is an estimate.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 563 Carbohydrates: 75.8 g Protein: 14.4 g Fat: 24.6 g Saturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1213 mg Fiber: 17.2 g Sugar: 8.2 g