Best Vegan Loaded Nachos

What are Nachos

Nachos can be served as an appetizer, snack, or even as a main course, depending on how many toppings are used and how hearty the portions are. Whether enjoyed at a casual gathering or as a quick meal, nachos are a versatile and satisfying option that can be tailored to suit different tastes and occasions. You might have also had it at Taco Bell restaurant!

Nachos are a popular Mexican-inspired dish that typically consists of tortilla chips topped with melted cheese sauce. Sometimes a few additional toppings like jalapeños, salsa, or guacamole. The focus is more on the tortilla chips and cheese, Nachos can be served as an appetizer, snack, breakfast, or even a main course, depending on the toppings and portions.

What are Fully Loaded Nachos

Fully loaded nachos take the classic dish to a more indulgent and satisfying level by piling on a variety of flavorful nacho toppings. Beyond the basics of cheese and jalapeños, loaded nachos recipes often include hearty ingredients like beans, seasoned meat (such as ground beef or chicken), tangy sour cream, creamy guacamole, fresh tomatoes, onions, olives, and occasionally extra sauces like queso or hot sauce. The result is a rich, flavorful dish that's more substantial.

Vegan Loaded Nachos

Vegan Loaded Nachos are a plant-based twist on the classic fully loaded nachos, offering all the flavor and indulgence without any animal products. Mexican nachos start with crispy tortilla chips at the base, topped with a variety of vegan-friendly ingredients like dairy-free cheese sauce, homemade refried beans, and zesty Pico de Gallo. I call it a Taco Bell Copycat recipe with no meat and no real cheese!

These homemade dairy-free nachos are a delicious combination of salty, spicy, tangy, and cheesy flavors (similar to the Indian Chaat), creating a satisfying and hearty dish that's perfect for snacking, sharing, or even serving as a main course. My fully loaded vegan nachos recipe captures the essence of traditional nachos while catering to a plant-based lifestyle. That makes it a great option for anyone looking to enjoy a flavorful and indulgent meal without animal products.

To prepare the Pico de Gallo Salsa

1. Add chopped onion to a bowl.
2. Then add chopped tomatoes to the bowl.

3. Now add the boiled corn and minced jalapeno. You can also add chopped bell peppers at this point.
4. Add paprika, salt, and pepper.

5. Then add the chopped cilantro and lemon juice.
6. Mix it all. Taste and adjust the seasonings as required. Pico de gallo salsa is ready.

To make the Refried Beans Sauce

1. Heat oil in a pan. Fry ginger paste, and garlic paste till the raw smell goes away. This could take 1-2 minutes.
2. Add the chopped onions. Saute till they turn translucent. This could take 2-3 minutes.

3. Then add the Mexican seasoning, paprika, cumin powder, and coriander powder. Add a tablespoon of water to prevent the spices from burning. Mix and cook for 30 seconds.
4. Add the tomato puree, salt, and sugar. Cook for 2-3 minutes.

5. Drain and rinse the red kidney beans and then add them to the pan. Add water and cook for 4-5 minutes.
6. Mash them lightly using the back of the spoon or a potato masher, as it cooks. The refried bean sauce is ready. Take the pan off the flame and bring it to room temperature.

Steps to Layer Nachos

1. On a baking tray or a sheet pan, add a layer of tortilla chips. Chef tip - For a mess-free option, cover the tray with parchment paper and then layer the corn chips.
2. Drizzle half the vegan nachos cheese sauce all over it.

3. Sprinkle red pepper flakes and mixed herbs on top.
4. Add a layer of the bean mixture on top.

5. Then add a layer of Pico de gallo salsa on top. I like to leave no chip un-topped. So layer the nacho toppings generously. Chef tip - Repeat these steps and add another layer of chips, sauce, and salsa if you like.
6. Sprinkle vegan nachos cheese, the remaining vegan cheese sauce, sliced jalapeno or pickled jalapenos, and cilantro on top. Bake at 350 degrees F for 5 minutes and then broil for 30 seconds or a minute (or till the cheese melts). Alternatively, you can also Air-Fry these Mexican Cheese Nachos at 350 degrees F for 5 minutes.

Drizzle fresh lemon juice on top for a burst of citrusy flavor. Serve these loaded nachos straight from the baking tray or sheet pan for a casual, no-fuss presentation. Pair vegan nachos with hot sauce or guacamole on the side for extra zest. Baked nachos can be served as an appetizer, snack, breakfast, or even a main course, depending on the toppings and portions.

If you're in the mood for a hearty meal, enjoy these loaded vegan nachos for dinner—they're filling enough to satisfy on their own. For a complete meal, pair them with soups like Tomato Soup, Broccoli Soup, Minestrone Soup, or Lentil Soup. If you prefer a lighter side, a simple Chickpea Salad, Tomato Salad, or Cucumber Salad makes a refreshing complement. It also pairs well with Air Fried Garlic Bread!

These Vegan Nachos are perfect for Game Day, Cinco de Mayo, parties, board game nights, family brunches, potlucks, or baby showers. They’re also a hit at festive occasions like Diwali, Thanksgiving, Christmas, Holi, or any other celebration where you want to serve a crowd-pleasing, plant-based Mexican dish.

Use any variety of beans—red beans, black beans, or your favorite type—when making the refried bean sauce. If you're using dry beans, remember to soak them overnight and cook them before preparing the refried bean sauce. You can also make these vegan nachos without beans. When assembling the sheet pan nachos, you can either layer the tortilla chips alternately with toppings or keep everything in a single layer, depending on your preference. Salsa can be added before or after baking. If you are vegetarian, use regular cheese like Velveeta or Mexican cheese to make vegetarian nachos!

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