Best Vegan Nachos Recipe 

When you need a guaranteed crowd-pleasing appetizer, make these fully loaded vegan nachos! Thick, crispy tortilla chips are stacked with creamy vegan queso, savory walnut-mushroom taco meat, saucy refried beans, fresh guacamole, pico de gallo, vegan sour cream, and tangy pickled onions. This flavor-packed combination delivers a restaurant-quality nacho experience—salty, cheesy, spicy, tangy, and irresistibly fresh—that's perfect for Game Day, Cinco de Mayo, or any gathering where you want to impress.

Ingredients

• 12–16 oz sturdy tortilla chips
  
  

• 1 batch Vegan Queso (recipe card below)
  
  

• 1 batch Walnut-Mushroom Taco Meat (recipe card below)
  
  

• 1 batch Saucy Refried Beans (recipe card below)
  
  

• 1 batch Guacamole or diced avocado
  
  

• 1 batch Pico de Gallo or salsa
  
  

• A few tablespoons of Vegan Sour Cream (store-bought or homemade)
  
  

• 1 batch Pickled Onions
  
  

• ½ cup (≈ 8 g) chopped cilantro leaves and tender stems
  
  

• 1–2 fresh jalapeños, thinly sliced
  
  

• 3 scallions, thinly sliced
  
  

Directions

1. Preheat oven to 350 °F (175 °C). Line a rimmed sheet pan with parchment paper.
   
   

2. Warm tortilla chips on the sheet pan in the oven for 5 minutes to crisp them.
   
   

3. Warm up vegan queso, refried beans, and taco meat separately (stove or microwave).
   
   

4. Place half the chips on the sheet pan. Top with half the queso, beans, and taco meat.
   
   

5. Add about one-third of guacamole or avocado, half the pico de gallo, vegan sour cream, and half of the other toppings (pickled onions, cilantro, jalapeños, scallions).
   
   

6. Add the rest of the chips on top, then layer with the remaining queso, beans, taco meat, guacamole, pico, sour cream, and toppings.
   
   

7. Serve immediately for maximum crunch—leftover guacamole can be served on the side.

Nutrients

Calories: ~541 kcal

Total Fat: ~32.5 g

Saturated Fat: ~5 g

Carbohydrates: ~51.8 g

Fiber: ~9.8 g

Sugar: ~4.4 g

Protein: ~10.6 g

Sodium: ~636 mg