Go Back
+ servings
vegan nachos

Vegan Nachos

These fully loaded, best ever vegan nachos are loaded with veggies, vegan cheese and a whole lot of love!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6
Author: Kathy Patalsky


  • baking sheet


  • 3 cup tortilla chips
  • 1 cup vegan cheese shredded - I like cheddar and jack
  • 1/4 cup black olives sliced
  • 1 jalapeño thinly sliced
  • 1 tomato diced
  • 5 green onions chopped
  • 1/2 cup red onion chopped
  • 1 avocado diced

DIY Sour Cream:

  • 1 1/2 cups raw cashews preferably soaked overnight and drained
  • 1/2-1 cup water as needed to blend
  • 3 tbsp lime juice lemon juice works too
  • sea salt to taste at least 1/4 tsp**


  • Using a high-speed blender or food processor, blend together the cashew sour cream recipe. cover and place in the fridge to chill until the nachos are ready to serve.
  • Preheat oven to 400 degrees on BROIL. Convection broil if your oven has that setting.
  • Line a baking sheet with parchment paper.
  • Lay a thin layer of chips down.
  • Top the chips: vegan cheese, tomatoes, green onions, red onions, olives, jalapeños.
  • Bake for 10-15 minutes or until the cheese fully melts and the edges of some chips start to brown.
  • Remove the nachos from the oven and top with the avocado and dot on the vegan sour cream.


*nutritional info does not include optional DIY sour cream

Nutrition Estimate

Calories: 416kcal | Carbohydrates: 48g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Sodium: 522mg | Potassium: 382mg | Fiber: 7g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 12mg | Calcium: 133mg | Iron: 2mg