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Looking for a delicious and satisfying snack that’s perfect for sharing (or not!)? These Vegan Super Nachos are loaded with flavor and texture, making them a fantastic treat for game day, movie night, or any casual gathering. With hearty toppings and a zesty sauce, these nachos will impress everyone, whether they’re vegan or not!
My Personal Experience
I love how versatile this dish is. It’s rich, creamy, and feels indulgent, but without any dairy! The flavors are vibrant, and the texture is spot on. I especially enjoy how the coconut milk gives it a luxurious consistency without feeling heavy. Plus, the combination of spices always gives me that perfect balance—no more headaches! It’s become a go-to meal in my house, and I’m sure it’ll be one in yours, too.
Why You’ll Love This Recipe
• Vegan & Dairy-Free: Perfect for those avoiding animal products.
• Creamy & Hearty: Thanks to coconut milk and cashews, it’s indulgent without being heavy.
• Packed with Veggies: Red potatoes, carrots, and tomatoes bring a healthy dose of nutrients.
• Flavorful & Versatile: The combination of herbs and spices can be adjusted to your liking.
What Makes This Dish So Great?
This isn’t your typical nachos recipe. Instead of tortilla chips, this dish uses a hearty vegetable base, which makes it both filling and nourishing. The creamy coconut milk and cashews give it a velvety texture, while the blend of spices provides that perfect savory punch. It’s vegan, dairy-free, and packed with vitamins, healthy fats, and nutrients—perfect for a satisfying meal that’s still light on the stomach.
Ingredients & Substitutions:
- Red Potatoes (2 cups, diced): A hearty base for the nachos. You can substitute with sweet potatoes for a slightly sweeter taste or cauliflower for a lower-carb option.
- Carrots (2, peeled and sliced): Adds natural sweetness and color. You can use parsnips or zucchini as an alternative.
- Sweet Onion (1, chopped): For a mild, sweet flavor. If unavailable, substitute with yellow onions or shallots.
- Roma Tomato (1, diced): Adds freshness and acidity. You can replace with another variety of tomato or skip if you prefer a less tangy flavor.
- Cashews (1 cup): Provides creaminess and a rich texture. Almonds or sunflower seeds can be used if you need a nut-free option.
- Seamoss (1 tablespoon, optional): Adds extra nutrients and minerals. Skip if not available or substitute with a small amount of spirulina powder for similar benefits.
- Light Coconut Milk (1 can): Gives the nachos a creamy texture. You can use any plant-based milk (almond, oat, etc.) or a thicker coconut cream for a richer texture.
- Nutritional Yeast (1–2 cups): Adds a cheesy flavor. You can replace with vegan cheese or skip if you prefer a less cheesy taste.
- Garlic Powder (1 teaspoon): Adds a savory depth. Fresh garlic can be used instead (1 clove minced).
- Onion Powder (1 teaspoon): For an additional layer of onion flavor. You can swap with more fresh onion or shallots.
- Pink Salt (1 teaspoon): Sea salt is a great alternative.
- Black Pepper (½ teaspoon): For a mild spice. You can substitute with white pepper if preferred.
- Lemon Pepper (½ teaspoon): Adds a citrusy zing. Replace with lemon zest or skip if you don’t want the tanginess.
- Paprika (½ teaspoon): Provides mild smokiness. You can swap with smoked paprika or chili powder for a different kick.
- Thyme (1 teaspoon): Offers an earthy flavor. You can substitute with rosemary or oregano.
- Oregano (1 teaspoon): Gives a Mediterranean touch. You can replace with basil or thyme.
- Cumin (1 teaspoon): Adds warmth and earthiness. Coriander is a good substitute.
- Rotel (1 can, optional): A spicy tomato blend that enhances flavor. You can replace with diced tomatoes and a pinch of chili flakes for heat.
Step-by-Step Procedure
- Prepare the Nacho Cheese Sauce
In a blender, combine the soaked and drained cashews, water, lemon juice, nutritional yeast, garlic powder, onion powder, smoked paprika, and a pinch of salt. Blend until smooth and creamy. If the mixture is too thick, add a little more water until you reach your desired consistency. - Preheat the Oven
Preheat your oven to 350°F (175°C). If you’re using an air fryer, set it according to the manufacturer’s instructions. - Assemble the Nachos
Line a baking sheet with parchment paper (optional for easy cleanup). Spread a layer of tortilla chips evenly on the sheet. On top of the chips, add the black beans, corn, diced tomatoes, and jalapeños. - Add the Cheese Sauce
Drizzle the prepared nacho cheese sauce generously over the top of the nachos. You can also add dollops of the sauce on specific areas for extra cheesy goodness. - Bake the Nachos
Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until everything is heated through and the chips are slightly crispy. If using an air fryer, cook for about 5-8 minutes, keeping a close eye to avoid burning. - Finish and Serve
Remove the nachos from the oven and top with diced avocado, chopped green onions, and fresh cilantro if desired. Serve immediately with extra nacho cheese sauce on the side.
Tools You’ll Need
• Large Pot – For boiling the vegetables and simmering the mixture.
• Blender – To create that smooth, creamy texture.
• Mixing Bowl – For combining the veggies and cashews before blending.
Tips for the Best Vegan Super Nachos
• Customize the Spices: Feel free to adjust the amount of spices based on your preferences. You can add more heat with chili powder or cayenne pepper if you like it spicy.
• Use Fresh Ingredients: While this dish is great with canned Rotel, using fresh tomatoes and herbs can add even more flavor.
• Top with Toppings: Feel free to add extra toppings like avocado, cilantro, or even vegan cheese for an extra touch.
Storage Instructions
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- • Reheat: Simply reheat on the stovetop over low heat, stirring occasionally. You can add a splash of coconut milk to restore the creaminess if needed.
- • Freeze: This dish freezes well for up to 2 months. Just make sure it’s cooled completely before freezing.
Got Questions? Find Your Answers Here!
1. Can I make the cheese sauce in advance?
Yes! The cheese sauce can be made ahead of time and stored in the fridge for up to a week. Just give it a quick stir before using.
2. What can I serve with these nachos?
These nachos are great on their own, but you can serve them with salsa, guacamole, or vegan sour cream for dipping.
3. Are these nachos gluten-free?
Yes, as long as you use gluten-free tortilla chips, these nachos are a gluten-free option!
Nutrition Information (per serving, based on 4 servings)
- Calories: 380
- Fat: 22g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
Vegan Super Nachos Recipe
Equipment
- Large Pot
- Blender
- Mixing bowl
Ingredients
- 2 cups red potatoes diced
- 2 carrots peeled and sliced
- 1 sweet onion chopped
- 1 Roma tomato diced
- 1 cup cashews
- 1 tbsp sea moss (optional)
- 1 can light coconut milk
- 1-2 cups nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink salt
- 1/2 tsp black pepper
- 1/2 tsp lemon pepper
- 1/2 tsp paprika
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp cumin
- 1 can Rotel (optional)
Instructions
- Boil the red potatoes, carrots, onion, and cashews in a large pot with water until the vegetables are soft (about 10-12 minutes). Drain the mixture once cooked through.
- Transfer the boiled vegetables and cashews to a blender, leaving out the Roma tomato and nutritional yeast. Blend until smooth and creamy.
- Pour the blended mixture into a pot over medium-low heat. Stir occasionally to avoid sticking.
- Once the mixture is heated through, add garlic powder, onion powder, pink salt, black pepper, lemon pepper, paprika, thyme, oregano, and cumin. Stir well and adjust the seasoning to your taste.
- Drain the juice from the can of Rotel (if using) and add it to the pot for extra flavor and a little heat. Stir to combine.
- Once everything is mixed well and heated, serve and enjoy your vegan nachos!
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