These Nachos come together in 30 minutes. Make the nut-free Vegan Nacho cheese sauce in 10 mins, spice up beans, prepare the toppings, layer and serve. Vegan Nachos Recipe. Soy-free Nut-free Gluten-free Recipe
I had been meaning to make some Nachos with a sauce version of my Nut-Free Agar-free Nacho Cheese Slices and what better day than today. Today is National Nachos day 🙂
Make some Nachos. I made these around Lunch, quickly took some pictures with the winds howling away outside, and ate the whole bowl! Ok I lie. Ate a bit more than half of it. I eat small meals 🙂
These Nachos practically come together within 30 minutes, if you have pre-made salsa and guacamole on hand. Spice up some beans, make the cheese sauce. Warm up the Tortilla chips, layer and serve.
The Nacho cheese Sauce is very addictive. I make some to serve up with crackers, veggies or tortilla chips. Not keen on chickpea flour? Make my cashew based Nacho cheese sauce from this post. Bring the sauce to boil to thicken. Or this 10 Minute regular flour sauce.
There can never be enough Vegan Nachos!
More Nacho things from the blog.
Nut-Free Agar-free Nacho Cheese Slices
Cashew Millet Nacho Cheese Sauce
Nacho Mac and cheese Casserole.
Spice up the beans, make the Nacho cheese sauce, warm the nachos, gather salsa guacamole and other toppings. Ready to layer.
Layer it up and serve immediately.
Gimme!
Vegan Nachos with Nut-free Nacho Cheese
Ingredients
For the Black Beans
- 1 tsp organic canola or safflower oil
- 2 cloves of garlic chopped
- 1/2 cup (74.5 g) chopped tomato
- 1/2 tsp (0.5 tsp) chipotle pepper powder
- 1/4 tsp (0.25 tsp) cumin powder
- 1/4 to 1/2 tsp salt
- 15 oz (425.24 g) can black beans drained and rinsed ot 1.5 cups cooked black or pinto beans
- 2 Tbsp water
For the Nut-free Nacho Cheese sauce
- 1.5 cups (366 ml) non dairy milk
- 2 Tbsp chickpea flour or other flour like unbleached white
- 1 Tbsp cornstarch or arrowroot starch
- 1/2 tsp (0.5 tsp) mustard powder
- 1/4 tsp (0.25 tsp) garlic powder or paste or 1 small clove
- 1/2 tsp (0.5 tsp) onion powder
- 1/4 tsp (0.25 tsp) chipotle pepper powder
- 1/2 tsp (0.5 tsp) paprika or smoked paprika
- 1/4 tsp (0.25 tsp) cumin powder
- 1 Tbsp pickled jalapeno or 1 tsp fresh jalapeno
- 3 Tbsp nutritional yeast
- 2 -3 tsp (2 - 3 tsp) lemon juice
- 1 Tbsp chopped tomato or chunky salsa
- 1/4 tsp (0.25 tsp) turmeric optional for color
- 1/2 tsp (0.5 tsp) salt or to taste
For the Nachos
- Tortilla Chips
- Spiced Black Beans Recipe Above or Refried Pinto Beans
- Nacho Cheese Sauce Recipe Above
- pico de gallo or any chunky salsa
- guacamole or mashed avocado mixed with lime juice and salt
- fresh or pickled jalapeno slices cilantro and hot sauce (optional)
Instructions
Make The Beans
- Heat oil in a skillet at medium heat. Add garlic and cook for 2 minutes. Add the rest of the ingredients, cover and cook for 10 minutes. Mash some of the beans. Taste and adjust salt and spice.
Make the Nacho Cheese Sauce
- Blend everything in a blender until smooth. Pour into skillet at medium heat. Keep stirring and cook for 5 to 6 minutes so the flour gets cooked through. The mixture will thicken to smooth sauce.
- Carefully taste. Add more salt or spice(chipotle pepper), or lemon juice or vinegar for sour. Use immediately on Nachos.
Make the Nachos
- Warm the tortilla chips in the oven for 5 minutes.
- Layer the chips, beans, nacho cheese sauce, salsa/pico de gallo, another layer of chips, cheese sauce, salsa, then guacamole or mashed avocado, fresh or pickled jalapeno and serve. Add a drizzle of vegan sour cream (optional).
Notes
Nutrition
Mia says
November 6, 2014 at 11:40 pmThese look so good Richa! I must make them soon 🙂
Richa says
November 7, 2014 at 9:03 pmAwesome! Let me know how they turn out!
Caitlin says
November 7, 2014 at 7:13 amthese look incredible, lady! you always go all out and i love it.
Richa says
November 7, 2014 at 9:03 pmit was grocery day wednesday, so i had some fresh guac and salsa already 🙂 that made it easy.
Kayse says
November 7, 2014 at 5:10 pmOh my gosh these look amazing! I want nachos now!!!!
Richa says
November 7, 2014 at 9:04 pmme too. i finished them. now i want them again for dinner!
Thalia @ butter and brioche says
November 7, 2014 at 11:16 pmWow these nachos look delicious.. I especially love that they are vegan. Definitely a recipe I need to make!
Stacey says
November 8, 2014 at 8:59 amRicha-
I have everything for these except the cornstarch and arrowroot. Can I substitute Agar Agar flakes instead, and if so, how much? Would I follow the recipe the same way?
Thank you!
Richa says
November 8, 2014 at 2:51 pmomit it. the sauce will just be more saucy thats all.
agar flakes will need a lot more cooking time like 15 to 20 minutes, and since this is just a cheese sauce and we do not need it to set, we don’t need agar.
Ana @ Ana's Rocket Ship says
November 8, 2014 at 10:36 amPass the guacamole pronto!
Natasha says
November 9, 2014 at 9:12 pmWill definitely try these! Looks great BUT not with canola oil.
http://www.smallfootprintfamily.com/2009/09/25/the-inconvenient-truth-about-canola-oil/
Tonya says
November 10, 2014 at 8:27 pmJust wondering, could I use ground chia seeds instead of the arrow root or corn starch? I hear its a good sub…?
Richa says
November 10, 2014 at 9:02 pmchia seeds would make the sauce more gel like instead of thick sauce. you can omit the starch if you are using the chickpea flour. The cheese sauce will still be thick.
Sathya @Mykitchenodyssey says
November 11, 2014 at 11:38 amWow !! nachos .Love these all time ..Just amazing ..Very detailed recipe richa
Mae says
November 16, 2014 at 12:17 amI don’t have any chips or beans, but I literally have ever ingredient for the cheese sauce! Maybe I’ll whip up some mac n cheese with it tomorrow…I’ll let you know if I do!
Richa says
December 2, 2014 at 8:14 pmawesome!
Marina says
November 28, 2014 at 11:20 amThis looks like a great recipe, but I do have one teensy question: At what oven temperature do you warm the tortilla chips?
Richa says
December 2, 2014 at 8:13 pmat 325 or 350 degrees F for 4 to 5 minutes.
Andrea says
February 1, 2015 at 11:17 amI made this recipe today and I don’t know why the cheese sauce didn’t taste good at all. I had to dump it. Everything else turned out great.
Richa says
February 1, 2015 at 11:50 amoh no, maybe the chickpea flour didnt cook through. chickpea flour can give an aftertaste if not cooked well. try white flour or some cashew cream instead.
Andrea says
February 17, 2015 at 10:32 amRicha…the sauce BLEW US AWAY! We had been buying Heidi Ho Chia Cheez because we don’t like the way Daiya or Follow Your Heart melt for nacho night (that’s Saturday in our house!) and it’s very $$$ here in Hawaii. We followed exactly, used unbleached flour, maybe a touch extra lemon at the end as suggested, and it is by far the most creative, amazing thing ever! Thank you thank you!
lizzy says
April 4, 2015 at 6:23 ami used the cheese sauce for cauliflower cheese – so good!
Emily says
July 1, 2015 at 4:02 pmoh my goodness!! this sauce is unbelievable and the nachos were fabulous. we added a lot more fixins for a loaded dinner!
LaNita says
August 10, 2015 at 10:02 pmOk this is the first I tried and it was a hit! The sauce was easy enough to make. Quite a lot for a cheese sauce I know I can make with 3 ingredients… but its vegan and its delicious!! My 1 1/2, 4 and 5 year old loved it and even my chef husband who is not vegan, and probably never would be. I added fresh spinach, fresh shredded red cabbage, diced broccoli, shredded carrots and diced fresh bell peppers! We make rainbow nachos! 🙂 You should try it! Thank you this was great 🙂
Richa says
August 10, 2015 at 10:16 pmawesome! sounds like one fabulous nacho plate! yumm!
Karen says
September 6, 2015 at 8:51 pmThank you!!! I haven’t eaten cheese in six months and I miss it. I had great success using rice flour instead of arrowroot, and rice milk as the non-dairy milk (I’m allergic to everything else). Next time I might add less chipotle and more vinegar, as it’s a little too sweet and smoky coupled with rice milk, which is naturally sweet.
I just discovered nutritional yeast today and I think it’s going to make meals a whole lot better, as long as I don’t develop an allergy to that!
Thanks again.
Richa says
September 6, 2015 at 10:26 pmyay awesome!!
Suee33 says
September 6, 2017 at 6:59 amPlease read my comment about Nutritional yeast – it might help you.
Rishita says
October 5, 2015 at 1:28 pmAbsolutely love the cheese sauce
It’s a super hit!
I’ve added onions n coriander n used it as a dip as well!! Thank you.
Richa says
October 5, 2015 at 2:01 pmAwesome!
JenaLee says
October 12, 2015 at 2:18 pmgod that is soooo happening….. Mac and cheese………. It will be like chilimac just not……
Richa says
October 12, 2015 at 3:12 pmAwesome!
Julia Rodriguez says
October 12, 2015 at 11:31 pmI made these today (omitting the nutritional yeast) and it was delicious! I’m unable to eat nuts right misfortune my breastfed baby. This hit the spot for cheesy comfort food that was easy to throw together with a new baby around. Thanks!
Richa says
October 12, 2015 at 11:52 pmthats Awesome!!
Suee33 says
September 6, 2017 at 6:57 amNutritional Yeast
Just an fyi – I can not eat Nutritional Yeast – out of the bins – or most sold.
Sensitive to the synthetic vitamins on it – I only can eat UNFORTIFIED Nutritional Yeast – get it on Amazon.
Colleen Kerr says
July 23, 2016 at 7:58 pmI am so grateful for your wonderful recipes! I’ve always liked the idea of nachos, but even when I still ate cheese, I found them so indigestible and unsatisfying. I’m munching on a plate of these and they are so delicious & feel so good in my tummy. I forgot to buy jalapeños, so sprinkled chopped cilantro on the layers. So glad I did! Another big winner, Richa!
Richa says
July 24, 2016 at 4:35 pmAwesome! so glad you loved it and your tummy did too!
Suee33 says
September 6, 2017 at 6:51 amI made this last night – WOW it is the best Nacho’s I have had period Vegan or not!! I did use organic Corn Starch for the thickener, fyi.
Changes made by mis reading and just because…
First
I mis- read your instructions and used 3T of Lemon juice – did not hurt it -whew!
Second
I added a microwaved Yukon Gold potato and a short fat beautiful carrot ( uncooked to VM ) from the Farmers Market.
The sauce was amazing – FYI made it completely in my Vita Mix
NO SAUCE PAN just the VM it was hot and beautiful!!
Toppings added a beautiful Heirloom tomato had a bit of a sweet taste – great counter balance to the nachos – and chopped avocado with lime/salt.
This was amazing – a REAL keeper. Highly recommend this recipe!
Thank you!
Abigail says
January 11, 2019 at 5:48 pmI added a steamed carrot and half a yam to it. Made it even creamier and added a beautiful color!
Sheila says
February 11, 2019 at 6:04 pmI’m always on the hunt for a good vegan nacho cheese sauce since nachos are my favorite food. This did not disappoint. Thank you.
Richa says
February 11, 2019 at 10:10 pmawesome!
Shannon says
May 6, 2020 at 10:42 amI don’t have mustard powder, would it be ok to omit it?
Vegan Richa Support says
May 6, 2020 at 11:14 amsure that’s fine to omit it. but if you happen to have actual yellow or dijon mustard that would work or turmeric, wasabi powder, horseradish powder they would work as well
Sarah says
November 2, 2020 at 4:12 pmMy kids devoured this! Amazing 🤩
Richa says
November 2, 2020 at 5:41 pmYay
Jess says
February 13, 2021 at 2:02 pmLong-time lacto-ovo vegetarian trying to cut out eggs and reduce dairy. Cannot BELIEVE how good this was. Mostly followed the recipe, but used dijon instead of mustard powder, regular chili powder for chipotle, green chile salsa for salsa, and besan for the flour. Made it as a bowl instead of nachos because my tortilla chip bag was down to crumbs. Definitely didn’t eat it all, though… the rest is in a Mason jar in the fridge. Any tricks for reheating?
Vegan Richa Support says
February 13, 2021 at 7:21 pmthat’s great. toaster or reg. oven lightly wrapped in foil will be better than a microwave they will be soggy