Description
These loaded vegan nachos are a game-day favorite for snacking, serving a crowd, or an indulgent dinner idea. They’re layered with crispy tortilla chips, plant-based taco meat, beans, salsa, jalapeños, creamy vegan nacho cheese and more. Let’s dig in!
Ingredients
- Tortilla chips of choice
- Vegan nacho cheese
- Lentil walnut taco meat (or vegan taco meat of choice)
- Black beans (our Instant Pot Beans recipe works great)
- Pico de gallo or Restaurant Style Salsa
- Diced avocado or guacamole
- Pickled or raw jalapeños, sliced
- Optional: red onions, finely diced
- Vegan sour cream * (see notes)
- Cilantro, chopped
Instructions
- On a plate, wide bowl, or baking sheet, add a thin layer of chips. Drizzle over your desired amount of cheese, taco meat, black beans, salsa, avocado or guacamole, jalapeños, optional onions, vegan sour cream, and cilantro + any other toppings of choice. If you would like, you can add another layer of chips and another round of toppings.
- Dig in!
Notes
- We have found that a lot of vegan sour creams are thick and not drizzle-able, so we water it down to loosen it up. We like to use a squeeze bottle to drizzle it on top, but you can also just use a spoon if it is loose enough.
- The serving size of this recipe will vary, depending on how big or small you build up your nachos.
- Prep Time: 15 minutes
- Category: Appetizer