These Plantain Nachos are a fun and delicious appetizer made with layers of plantain chips, cashew queso, pico de gallo, avocado and a vegan cauliflower walnut filling. Serve with your favorite side dish or protein for a healthy and veggie packed lunch or dinner to satisfy that veggie nacho craving. Gluten-free, grain-free, dairy-free, vegan and paleo-friendly.
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Updated May 2021
Easy Plantain Nachos Recipe
Need a fun and delicious kid-friendly appetizer for the weekend or Cinco de Mayo? These Plantain Nachos are full of healthy veggies, plant-based protein and perfect when you want a Mexican-inspired dinner but don’t feel like having tacos.
They are packed with flavor and made with delicious layers of crispy plantain chips, vegan cauliflower walnut taco filling, vegan cashew queso, pico de gallo, guacamole, avocado, plant-based yogurt and fresh lime.
Plus they’re so easy to customize with your favorite protein and veggies and perfect when you’re craving nachos but can’t have corn or any grains.
Want to switch things up for your next taco night? We also love these Vegan Fajita Bowls, Vegan Taco Bowls and Vegan Burrito Bowls.
Why we love these Whole30 Nachos
Quick and easy to make: Nachos are something that my family says they can have on the regular since they take about 30 minutes to put together.
Simple to customize: You can pretty much use any protein and veggies you like on hand to suit your family.
Lots of options for toppings and serving choices: Instead of plantain chips, you can use grain-free tortilla chips, low carb tortilla chips or even regular tortilla chips if you have no dietary restrictions.
Suitable for multiple dietary lifestyles: Naturally gluten-free, grain-free and paleo-friendly.
Ingredients you need:
For the nachos:
- Plantain chips – you can make your own plantain chips or we like this brand since they are made with just plantains, avocado oil and sea salt. You can also sub with your favorite grain-free nachos or regular nachos.
- Riced cauliflower + walnut taco filling – ingredients below
- Vegan cashew queso: you can use your favorite homemade recipe or store-bought. We like Siete or this brand.
- Fresh Pico de Gallo – you can use our homemade salsa recipe below or your favorite store-bought. It’s super easy to make your own with some diced tomatoes, red onion, fresh cilantro, juice from half a lime, and salt to taste. If we are pressed for time, we also like the ones from Trader Joe’s.
- Guacamole: use our favorite homemade guacamole recipe or store-bought.
- Avocado: one medium avocado cut into slices or chunks.
- Plant-based plain yogurt or sour cream: we like Kite-Hill or Culina.
- Lime: one small lime cut into wedges
- Fresh cilantro and green onions: adds freshness and flavor
- Jalapeño slices: for a kick of heat
For the walnut taco filling:
- Walnuts – very finely chopped using a knife or process in a food processor until it resembles the size of crumbled ground meat.
- Riced Cauliflower – you can use fresh riced cauliflower or frozen riced cauliflower. For frozen, be sure to thaw and drain any excess water first.
- Homemade Taco seasoning – or use your favorite brand. We like Primal Palate or Siete Taco Seasoning.
- Garlic powder
- Medium salsa, taco sauce or enchilada sauce – homemade or use your favorite brand. We like the Whole30 salsas from Trader Joe’s, Frontera or Siete.
How to make Plantain Nachos
- Make the vegan taco filling: Heat oil in a large skillet over medium. Add walnuts and cook until toasted for about 2-3 minutes. Add the cauliflower rice, taco seasoning, garlic powder, salt and pepper and salsa and cook for 7-8 minutes. Remove from heat and set aside.
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- Make the pico:Meanwhile, prep the ingredients for the salsa. Add all the ingredients to a bowl. Season with salt to taste and set aside.
- Assemble the nachos – Line a large baking sheet or serving board with parchment paper.
- Layer: Add a layer of plantain chips, use a spoon to spread a layer of the walnut taco filling, followed by pico de gallo, cashew queso then top with some chopped fresh cilantro, green onions, jalapeño slices, guacamole, avocado slices and serve with some lime wedges and dairy-free yogurt or sour cream.
STORAGE
How to Store Loaded Paleo Nachos
These nachos are best enjoyed right away. But you can store any extra toppings you prepared that were not layered on the nachos in separate airtight containers in the fridge.
More vegan recipes you will love:
These Plantain Nachos are a fun and delicious appetizer made with layers of plantain chips, cashew queso, pico de gallo, avocado and a vegan cauliflower walnut filling. Serve with your favorite side dish or protein for a healthy and veggie packed lunch or dinner to satisfy that veggie nacho craving. Gluten-free, grain-free, dairy-free, vegan and paleo-friendly.
- 2 tsp avocado oil or avocado oil
- 1 cup walnuts , very finely chopped using a knife or process in a food processor until it resembles the size of crumbled ground meat
- 1 1/2 cups riced cauliflower , you can use fresh cauliflower rice or frozen riced cauliflower. For frozen, be sure it's been thawed and drained.
- 2 tsp homemade taco seasoning or use your favorite brand. We like Primal Palate or Siete Taco Seasoning.
- 3 tbsp salsa, taco sauce or enchilada sauce , homemade or use your favorite brand. We like the Whole30 salsas from Trader Joe's, Frontera or Siete.
- 1/2 tsp garlic powder
- salt + black pepper , to taste
- 1 tomato , finely diced
- 1/2 medium red onion , finely diced
- 1 1/2 tbsp fresh cilantro , finely chopped
- 1/2 lime , juiced
- Fine sea salt , to taste
- 2-3 cups plantain chips , you can make your own plantain chips or we like this brand since they are made with just plantains, avocado oil and sea salt. You can also sub with your favorite grain-free nachos or regular nachos.
- 1/2 cup cashew queso , you can use your favorite homemade recipe or store-bought. We like Siete or this brand.
- 1/3 cup guacamole , homemade or storebought
- 1/3 cup dairy-free yogurt or sour cream , we like Kite-Hill or Culina.
- 2 tbsp Fresh cilantro
- 1 tbsp green onions , chopped
- 1 medium avocado , cut into thin slices or diced
- 1 lime cut into wedges or slices
- 4-6 Jalapeno slices
- Vegan shredded cheese , we like Violife
Make the vegan taco filling: Heat oil in a large skillet over medium. Add walnuts and cook until toasted for about 2-3 minutes. Add the cauliflower rice, taco seasoning, garlic powder, salt and pepper and salsa and cook for 7-8 minutes. Remove from heat and set aside
Make the pico: Meanwhile, prep the ingredients for the salsa. Add all the ingredients to a bowl. Season with salt to taste and set aside.
Assemble the nachos - Line a large baking sheet or board with parchment paper. Then add a layer of plantain chips.
Use a spoon to spread a layer of the walnut taco filling.
Add pico de gallo, add the cashew queso then top with some chopped fresh cilantro, green onions, jalapeño slices, guacamole, avocado slices and serve with some lime wedges and dairy-free yogurt or sour cream.
Serve and enjoy immediately.
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