These loaded Vegan Nachos bring a delicious and wholesome plant-based twist to a classic game day snack. Easy to make with a savory tofu crumble over crunchy gluten-free tortilla chips along with fresh tomato salsa, creamy guacamole, melty plant-based cheese and more.
PIN HERE for later and follow my boards for more recipe ideas
Updated February 2024
Vegan Nachos: A Flavorful Fiesta for Plant-Based Delight
Looking for a crowd-pleasing, plant-based snack that’s a hit at any gathering? These Vegan Nachos are packed with vibrant flavors and wholesome ingredients and brings a delicious twist to the classic nacho experience.
Not only are they a flavorful plant-based option, but they also offer a satisfying crunch, a medley of wholesome ingredients like juicy tomatoes, crispy tofu, and creamy avocado, making them a delicious and guilt-free snack or party favorite.
It all comes together in just 30 minutes – which is pretty impressive considering the fact that the salsa and the guac are both made from scratch. If you’re looking to incorporate alternative toppings or swap out the chips, you can customize your nachos with ease.
Elevate your snacking game with this irresistible twist on traditional nachos whether you make them for game day, movie night or Cinco de Mayo!
What Are Vegan Nachos Made Of?
Let’s dive into what ingredients you’ll need for these plant-based nachos.
Fresh Tomato Salsa
- Plum Tomatoes: Diced for a burst of freshness and vibrant color.
- Avocado Oil or Olive Oil: Infuses a rich, savory flavor to elevate the dish.
- Red Onion: Finely chopped for a sweet and tangy crunch.
- Organic Firm Tofu: Adds a hearty, protein-packed element. For non-plant-based options, try ground crumbles or your preferred protein.
- Spices (Smoked Paprika, Chipotle Chili Seasoning, Cumin, Garlic Powder): Creates a smoky and savory blend for the tofu.
- Grain-Free/Gluten-Free Tortilla Chips: We recommend Siete Grain-Free chips for a crunchy, guilt-free base.
- Avocados: Mashed into creamy guacamole for that perfect texture.
- Vegan Cheddar-Style Cheese: Melts to gooey perfection; Violife or Chao are great choices.
- Limes: Squeezed for a zesty kick and garnish.
- Vegan Sour Cream: Adds a cooling element; Kite-Hill is a fantastic dairy-free option.
- Plum Tomatoes: Diced.
- Avocado Oil: Or olive oil.
- Fine-Grain Sea Salt: Added to taste.
- Cracked Black Pepper: To taste.
- Red Onion: Finely chopped.
Tofu Crumble
- Organic Firm Tofu: Use a combination of finely shredded king oyster mushrooms and finely chopped walnuts for paleo and Whole30 nachos.
- Smoked Paprika
- Chipotle Chili Seasoning
- Cumin
- Garlic Powder
Homemade Guacamole
- Avocados: Hass avocados will give you the creamiest results.
- Lime Juice: Freshly squeezed.
- Salt & Pepper
Nachos
- Grain-Free/Gluten-Free Tortilla Chips: We like the ones by Siete.
- Vegan Cheddar-Style Cheese: Such as Violife or Treeline.
- Vegan Sour Cream: We recommend getting this from Kite Hill if you need to keep your nachos Whole30-friendly.
- Limes
- Red Onion
- Jalapeño: Thinly sliced.
- Cilantro: Chopped.
How to Make the Best Vegan Nachos
Follow these instructions for flawless nachos every time. I have a feeling you’ll be making them a lot!
- Prep for Baking: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Alternatively, grease the baking sheet with some avocado oil spray or olive oil spray.
- Make Salsa: Add the chopped tomatoes to a medium-sized bowl and drizzle them with half a teaspoon of oil, then add the salt and pepper. Add the red onion and use a fork to toss until everything is combined. Set the salsa aside.
- Cook Tofu: Heat the remaining oil in a nonstick frying pan over medium heat. Use your hands to crumble the tofu into the pan. Cook it for a few minutes, or until the tofu starts to get crispy, while occasionally stirring with a wooden spoon.
- Add Seasonings: Add in the smoked paprika, chipotle chili seasoning, garlic powder, salt and black pepper. Sauté the tofu crumble for another 1-2 minutes, then remove it from the heat and set it aside.
- Make Guacamole: Mash both avocados in a medium-sized bowl. Squeeze in the juice from half a lime and season the guacamole with some salt and pepper.
- Top Chips With Cheese: Spread the tortilla chips evenly onto the prepared baking sheet, then sprinkle them with the grated cheese. You can do two layers of chips and cheese or just place the cheese on top.
- Bake: Place your unbaked nachos into the preheated oven for 8 minutes, or until the cheese has melted.
- Add Tofu Crumble: Evenly top the nachos with the tofu crumble.
- Add Salsa & Sour Cream: Top the nachos with the tomato salsa and a few dollops of sour cream.
- Finish Adding Toppings: Add the guacamole, then cut the limes into slices and thinly slice the remaining red onion. Place the prepared limes and red onion on top. Lastly, sprinkle on the jalapeño slices and the chopped cilantro.
- Enjoy! Serve your nachos immediately.
Tips for Success
These extra pieces of advice will have you whipping up vegan nachos like a pro.
- Crispy Tofu: Achieve the perfect texture by crumbling and sautéing tofu until crispy.
- Line the Pan for Easy Cleanup: While you could grease the pan instead of lining it, you’d be setting yourself up for more dishwashing. If you line the pan with baking foil instead, it’ll stay completely clean!
- Don’t Crowd the Chips: Loading up your pan with a pile of tortilla chips will cause the toppings to disappear before the chips do. It’s best to arrange them in a single layer – if you’d like to use more chips, add a layer of cheese between them to ensure that every bite is up to snuff.
- Temperature Control: Keep an eye on oven temperature to prevent burning; a perfectly melted cheese is the key to nacho success.
- Fresh Toppings: Add sliced jalapeños, red onions, and cilantro for a burst of flavor and visual appeal.
- Serve the Toppings on the Side: If you’re making these for a crowd that features some picky eaters, why not set up a nacho bar? That way, everyone can take a serving of cheesy chips and control which toppings are included.
Variation Ideas
This recipe is super customizable – even if you need it to stay vegan. Here are some adjustments you can make depending on your dietary needs:
- Swap Out the Protein: If you eat animal products, feel free to substitute the tofu for your favorite ground meat. Go ahead and season it however you’d like!
- Use Different Chips: Starting to get tired of the same old tortilla chips? Try making Plantain Nachos or Sweet Potato Nachos instead! You can’t go wrong with either alternative.
- Cheese Choices: Vegan cheese is more accessible than ever these days, but if you’re unable to get your hands on it, cashew queso makes a satisfying substitute. You can reach for your usual store-bought version or make it from scratch.
- Pile On the Toppings: There’s no limit to the number of toppings you can add to these nachos! Ultra-tempting additions include grilled corn, shredded lettuce, hot sauce and refried beans
- .Salsa Spectrum: Try fruit salsas like mango or pineapple for a sweet twist, or a corn and black bean salsa for added heartiness.
Serving Suggestions
Perfect for game nights, parties, or a cozy night in. Pair with your favorite beverage for the ultimate snacking experience.
If you’re serving your nachos as an appetizer, we suggest following them up with another Mexican dish like these Vegan Burrito Bowls. We couldn’t imagine a more well-suited pairing!
Whenever these nachos are included on a snack table at a party, they should be placed beside this irresistible Corn Salad and some extra tortilla chips. If you’re craving a refreshing drink to wash them down with, one of these Homemade Smoothies is bound to hit the spot.
Here are a few more ideas:
- Dipping Delights: Accompany your nachos with a side of vegan ranch, salsa verde, or a zesty guacamole for extra indulgence.
- Build-Your-Own Nacho Bar: Elevate gatherings by letting guests customize their nachos with various toppings for a fun and interactive experience.
- Pairing Possibilities: Serve with a refreshing cucumber mint cooler, or a citrusy craft beer to complement the bold flavors.
Storage and Reheating:
It’s best to enjoy these nachos as soon as they’re done, but certain components are definitely make-ahead-friendly.
- Separate Storage: Keep the toppings separate when storing leftovers; this helps maintain the nachos’ crispiness. The salsa, tofu crumble and guacamole can all be prepared a day in advance and refrigerated in separate airtight containers. The guac might start to brown a bit, but it’ll still be delicious.
- Reheating Magic: Revive your nachos’ crunch by briefly reheating in the oven or air fryer. Reheat toppings separately to maintain freshness.
Make-Ahead and Freezer Suggestions:
- Prep in Advance: Prepare components like salsa, tofu crumble, and guacamole ahead of time for a quicker assembly when needed.
- Freeze Components: Freeze tofu crumble and guacamole in portioned containers for easy access. Thaw and assemble for a quick snack or meal.
Frequently Asked Questions (FAQs):
Q1. Can I use regular tortilla chips? Absolutely! While we recommend grain-free options, feel free to use your favorite tortilla chips for this recipe.
Q2. How can I make it spicier? Adjust the heat by adding more jalapeños, or include a dash of hot sauce to the tofu seasoning for an extra kick.
Q3. Can I make these nachos nut-free? Certainly! Swap out nut-based cheeses for soy or oat-based alternatives.
Q4. How do I prevent soggy nachos? Layer chips and cheese strategically to create a barrier, and add wet toppings just before serving.
Q5. Can I make the nachos ahead and reheat for a party? Absolutely! Prep components in advance, then assemble and reheat just before your guests arrive for a stress-free party snack.
More Easy Vegan Appetizers to Enjoy
These loaded Vegan Nachos bring a delicious and wholesome plant-based twist to a classic game day snack. Easy to make with a savory tofu crumble over crunchy gluten-free tortilla chips along with fresh tomato salsa, creamy guacamole, melty plant-based cheese and more.
- 3-4 medium plum tomatoes diced (about 10-ounces/1 cup)
- 1 tbsp avocado oil or olive oil divided
- pinch of fine grain sea salt to taste
- pinch of cracked black pepper to taste
- 1/2 red onion finely chopped
- 12 oz block organic firm tofu sub with your favorite ground protein if desired. Use a combination of finely shredded king oyster mushrooms and finely chopped walnuts for paleo & Whole30.
- 1 tsp smoked paprika
- 1 tsp chipotle chili seasoning
- 1 tsp cumin
- ½ tsp garlic powder
- 1 bag grain-free/gluten-free tortilla chips we like Siete Grain-Free tortilla chips
- 2 avocados
- 3.5 oz vegan cheddar style cheese we like Violife or Treeline
- 2 limes
- 1 cup vegan sour cream such as Kite Hil
- 1 jalapeño thinly sliced
- Handful of fresh cilantro chopped
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or grease with some avocado oil spray or olive oil spray.
- Add the chopped tomatoes to medium bowl. Drizzle with 1/2 teaspoon oil, salt and pepper. Add the red onion and use a fork to toss until combined. Set aside.
Heat the remaining oil in a nonstick frying pan on medium heat. Crumble the tofu with your hands into the pan. Cook for a few minutes while occasionally stirring with a wooden spoon, until the tofu starts to get crispy.
Add the smoked paprika, chipotle chili seasoning, garlic powder, salt and black pepper and sauté for another 1-2 minutes. Remove from heat.
- Mash both avocados in a medium bowl. Squeeze in juice from half a lime and season with some salt and pepper, to taste.
Arrange the tortillas evenly onto the baking sheet. Sprinkle with the grated cheese. You can do two layers of chips then cheese or just place the cheese on top.
Place in the preheated oven for 8 minutes, or until the cheese has melted. Layer with the tofu crumble.
Top with the tomato salsa and sour cream.
Add the homemade guacamole.
Cut the remaining 1.5 limes into slices and thinly slice the remaining red onion and place on top. Lastly, sprinkle on the jalapeno and coriander.
Serve immediately.
The salsa, tofu crumble and guacamole can all be made a day in advance and refrigerated in separate airtight containers. The guac might start to brown a bit, but it'll still be delicious.
Leave a Comment