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These mouthwatering vegan nachos are easy to make, can feed a whole family, and are completely soy free! Bless your taste buds with deliciously creamy cashew cheese, well seasoned walnut meat, and enjoy taco Tuesday without the heaviness of dairy or meat.
Tacos are great and all but I was always a nacho girl growing up. These nachos are easy to prepare and readily adjustable. Choose your favorite tortilla chip, alternative the toppings, and meat mixture! The recipe is not spicy, being considerate to people with heat sensitivity. Simply exclude the jalapeños or de-seed them before topping.
What You Need – Vegan Nachos
- Black beans
- Roma tomato
- Onion
- Jalapeño
- Walnuts
- Baby bella mushroom
- Tortilla chips
- Cashews
- Garlic
- Key lime
Seasonings you need
- Coconut Aminos- Soy free soy sauce alternative for those who want to cut down on sodium and soy intake. Grab some coconut aminos here.
- Nutritional Yeast– Absolutely necessary for the cheesy flavor of the cashew queso! Use this link to get some nooch if you don’t already have some.
- Apple Cider Vinegar– Don’t leave this out! It adds that signature cheesy “sourness” which adds to the queso flavor. Get high quality apple cider vinegar using this link.
- All Purpose
- Garlic Powder
- Onion Powder
- Cumin
- Italian Seasoning
- Paprika
- Key limes (or 1 large lime)
How to make vegan nachos
First Step:
Wash your produce and chop your toppings into fine pieces. Optional to soak the walnuts in hot water for 15 minutes as this allows for better digestion. Boil the cashews, garlic clove, and 1/2 onion in a small sauce pan.
Second Step:
While the vegan nacho meat is cooking, blend the boiled cashews, onion, garlic, and cashew queso seasoning with reserved cooking water until desired consistency has been reached.
Toss your drained soaked walnuts and baby bella mushrooms into a blender or food processor and pulse until a meat like ground consistency has been achieved. Now, sauté this in some hot oil and add your seasonings. Total cooking time will be about 5-7 minutes.
Third Step:
Once the nacho meat is finished, preheat your oven to 405 Fahrenheit 207 Celsius and warm your tortilla chips for about 5 minutes or until warm. Add all your toppings along with the walnut mushroom meat and cashew queso. Place back in the oven for about 5 minutes to allow the queso to melt and become gooey. Serve hot and enjoy!
How to store vegan nachos
Mouthwatering vegan nachos store better when the toppings, meat, and cheese are stored separately. If store all together, the chips will get soggy and let’s just say soggy nachos are not fun. The cheese and walnut meat can store in the fridge for 5 to 7 days in the fridge. The meat can be frozen and last up to 3 weeks in the freezer. Cashew queso may be frozen in an airtight plastic baggie and re-heated by placing the bag in hot water until fully thawed out.
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