Crunchy Vegan Nachos with Spicy Cashew Cheese

Vegan nachos are an ideal appetizer, game-day snack, or easy weeknight meal. This vegan nachos recipe is simple, flavorful, and always a crowd-pleaser.

My family loves having appetizers for dinner, and vegan nachos are one of their top requests. On weekends we often watch football, play games, and snack on healthier options, so this recipe is a regular in our rotation. I usually make the vegan nacho cheese sauce ahead of time to make assembly quick and stress-free.

Tortilla chips: store-bought or homemade

Finding oil-free tortilla chips can be a challenge. There are some baked, low-salt options available, but many store-bought baked chips still contain oil. Making your own tortilla chips at home is quick and lets you control the ingredients and seasoning. You can bake them or use an air fryer for a crisp, oil-free result.

How to make oil-free tortilla chips

1. Cut corn or flour tortillas into quarters. For this recipe I used 16 small tortillas, but adjust the quantity based on how many chips you want.
2. Place the tortilla wedges in a bowl and toss with lime juice until evenly coated.
3. Choose seasonings such as cumin, chili powder, smoked paprika, or salt.
4. Add the seasonings to the bowl and toss the wedges until well coated.

Air-frying

Cook the tortilla wedges in a single layer so they crisp evenly and don’t stick together.

1. Preheat the air fryer to 400°F (about 200°C).
2. Arrange the wedges in a single layer in the air-fryer basket.
3. Cook for about 3 minutes, then remove and repeat with remaining wedges.

Baking

1. Preheat the oven to 400°F (205°C).
2. Arrange tortilla pieces on a parchment-lined sheet or silicone mat in a single layer.
3. Brush the top side with lime juice and sprinkle with your chosen seasoning.
4. Flip the pieces, brush the other side, and sprinkle the remaining seasoning.
5. Bake for 16–17 minutes or until crispy and just starting to brown.

If you prefer something different, try tater-tot nachos made with homemade tater tots for a fun twist.

Recipe ingredients

• Oil-free chips or chips of choice: Make your own or pick your preferred bagged chips. For gluten-free, use corn tortillas.
• Vegan lentil taco meat: I use a homemade lentil taco meat, but other vegan taco fillings work well.
• Black beans: Canned, rinsed and drained (or pinto beans or oil-free refried beans).
• Red bell pepper: Adds sweetness and color, diced.
• Onion: White, yellow or red, diced.
• Jalapeños: Sliced thin; omit if you prefer milder nachos.
• Vegan nacho cheese sauce: Use a carrot-potato based sauce, cashew cheese, or your favorite store-bought vegan queso.
• Grape tomatoes: Halved—less watery than larger tomatoes.
• Radishes: Thinly sliced for crunch and color.
• Cilantro: For garnish or served on the side.
• Salsa: Choose your preferred spice level.
• Vegan sour cream and guacamole: Optional, to serve on the side.

Ingredient substitutions

• Try thin potato slices or tater tots instead of tortilla chips.
• Use plant-based crumbles like Impossible or Beyond, walnut taco meat, tofu, or tempeh as the taco-style topping.
• Skip the taco meat and load up on vegetables for a lighter version.
• Swap cilantro for parsley if you don’t like cilantro.
• Use roma tomatoes or slice avocado instead of guacamole if preferred.

How to assemble and cook vegan nachos

• Preheat the oven to 350°F (175°C). If using bagged chips, warm them briefly in the oven so they stay crisp under toppings.
• Place a single layer of chips on a baking pan lined with parchment paper.
• Top with a layer of lentil taco meat, then black beans, and diced vegetables.
• Drizzle some vegan nacho cheese sauce, then add another layer of chips and repeat. Add wet ingredients like sauce and vegetables last to avoid soggy chips.
• Bake for about 15 minutes, or until everything is warmed through and the layers are hot.
• Finish with fresh toppings such as chopped cilantro, vegan sour cream, guacamole, and salsa served on the side.

Serving suggestions

Serve the nachos with vegan sour cream, extra nacho cheese sauce, salsa, and cilantro on the side so everyone can customize their portions. Guacamole is a delicious addition. For a bright contrast, try serving fruit salsas like mango salsa or a fresh pico alongside the nachos.

Recipe FAQs

Tips

• Prep toppings in advance and make the lentil taco meat and nacho cheese sauce ahead to streamline assembly.
• Layer chips, toppings, and cheese to ensure each bite has balanced flavors.
• Reserve fresh toppings like cilantro, sour cream, guacamole, and salsa to add after baking.
• Reheat leftover nachos in the oven at 300°F (150°C) for 10–15 minutes after removing cold toppings to restore crispness.
• For a gluten-free version, use corn tortillas. For a fun variation, use tater tots instead of chips.

Load up these vegan nachos for your next gathering or weeknight meal—you’ll enjoy every flavorful bite!

Other great vegan Mexican recipes

If you enjoyed this vegan nachos recipe, please leave a review and share your feedback in the comments — we’d love to hear from you!

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