Vegan nachos are not just a snack; they are a celebration of flavors, textures, and colors that can easily impress your friends and family! This guide will walk you through creating a loaded vegan nacho platter that serves five, perfect for game nights, parties, or a cozy movie evening.
Vegan nachos loaded up on toppings
Ingredients
- For the Vegan Nacho Cheese:
- 1 medium Yukon Gold potato
- 1 medium sweet potato
- 1/4 cup nutritional yeast
- 1 tablespoon Dijon mustard
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 cup water (adjust for desired thickness)
- 1/4 cup olive oil
- 1 tablespoon salt
- For the Pico de Gallo:
- 1 bunch cilantro, chopped
- 1/2 red onion, diced
- 3 Roma tomatoes, diced
- Juice of 1 lime
- For the Guacamole:
- 3 ripe avocados, mashed
- Juice of 1 lime
- 1/4 teaspoon salt
- For Assembly:
- 1 package (about 10 oz) Soyrizo (or any vegan protein)
- 1 large bag of sturdy tortilla chips (about 12 oz)
- Optional Toppings:
- Pickled jalapeños
- Vegan sour cream
- Extra cilantro for garnish
Instructions
Step 1: Prepare the Nacho Cheese
- Bring a medium pot of water to a boil. Add the Yukon Gold potato, sweet potato, and peeled garlic cloves. Cook until fork-tender (about 15 minutes).
- Drain the potatoes and garlic. Transfer them to a high-powered blender.
- Add nutritional yeast, Dijon mustard, cumin, coriander, turmeric, olive oil, and salt to the blender. Blend until smooth and creamy. If the mixture is too thick, add water gradually until you reach your desired consistency.
Step 2: Make the Pico de Gallo
- In a bowl, combine diced tomatoes, chopped cilantro, diced red onion, and lime juice. Mix well and set aside.
Step 3: Prepare the Guacamole
- In another bowl, mash the avocados with lime juice and salt until smooth or chunky as per your preference.
Step 4: Cook the Soyrizo
- In a skillet over medium heat, cook the Soyrizo according to package instructions until heated through.
Step 5: Assemble the Nachos
- Preheat your oven to 350°F (175°C).
- On a large baking sheet or platter, spread out a layer of tortilla chips.
- Drizzle some nacho cheese over the chips followed by a layer of Soyrizo.
- Add dollops of pico de gallo and guacamole on top.
- Repeat layers if desired for more flavor.
- Bake in the preheated oven for about 10 minutes, just until everything is heated through.
Step 6: Serve
- Remove from oven and top with additional nacho cheese if desired.
- Garnish with pickled jalapeños and extra cilantro before serving.
Notes
- For extra crunch, consider using homemade tortilla chips by baking corn tortillas brushed with lime juice and seasoning.
- Feel free to customize toppings based on your preferences—add black beans for extra protein or fresh veggies like bell peppers or corn.
- To prevent soggy nachos, layer wet ingredients like guacamole last.
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