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Overhead view of Vegan Nachos on a tray

Vegan Nachos

These Vegan 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.

Course Appetizer, Dinner
Cuisine American, Mexican
Keyword paleo nachos, plantain nachos, vegan nachos
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 540 kcal
Author Kelly

Ingredients

Walnut Filling

  • 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

Fresh Salsa (Pico) or use your favorite homemade or store-bought. We like the ones from Trader Joe's

  • 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

For the nachos

  • 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.

For serving

  • 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

Other topping ideas (not Whole30)

  • Vegan shredded cheese , we like Violife

Instructions

  1. 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

    Walnut taco ingredients in a cooking pan
  2. 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.

  3. Assemble the nachos - Line a large baking sheet or board with parchment paper. Then add a layer of plantain chips.

    Overhead view of plantain chips on a tray
  4. Use a spoon to spread a layer of the walnut taco filling.

    Overhead view of Vegan Nachos with walnut taco meat on top
  5. 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.

    Overhead view of Vegan Nachos on a tray
Nutrition Facts
Vegan Nachos
Amount Per Serving (1 serving)
Calories 540 Calories from Fat 351
% Daily Value*
Fat 39g60%
Carbohydrates 46g15%
Fiber 10g40%
Sugar 19g21%
Protein 12g24%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.