Vegan Richa

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Vegan Nachos with Nut-free Nacho Cheese

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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

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Vegan Nachos | Vegan Richa

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!

Vegan Nachos | Vegan Richa

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.

Vegan Nachos | Vegan Richa

Layer it up and serve immediately. 

Vegan Nachos | Vegan Richa

Gimme!

Vegan Nachos | Vegan Richa

Print Recipe
5 from 9 votes

Vegan Nachos with Nut-free Nacho Cheese

These Nachos come together in 30 minutes. Make the nut-free Nacho cheese sauce in 10 mins,spice up beans, prepare the toppings, layer and serve.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Snack
Cuisine: Mexican
Servings: 3
Calories: 644kcal
Author: Vegan Richa

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

Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Nachos with Nut-free Nacho Cheese
Amount Per Serving
Calories 644 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 838mg36%
Potassium 2438mg70%
Carbohydrates 107g36%
Fiber 26g108%
Sugar 5g6%
Protein 37g74%
Vitamin A 985IU20%
Vitamin C 6.8mg8%
Calcium 342mg34%
Iron 8.8mg49%
* Percent Daily Values are based on a 2000 calorie diet.

 

Vegan Nachos | Vegan Richa

 



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  5. Richa-

    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!

    Reply

    • omit 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.

      Reply

    • chia 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.

      Reply

  10. I 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!

    Reply

    • oh 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.

      Reply

  13. Richa…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!

    Reply

  15. 5 stars
    oh my goodness!! this sauce is unbelievable and the nachos were fabulous. we added a lot more fixins for a loaded dinner!

    Reply

  16. Ok 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 🙂

    Reply

  17. 5 stars
    Thank 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.

    Reply

  18. Absolutely 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.

    Reply

  20. I 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!

    Reply

  21. 5 stars
    I 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!

    Reply

  22. 5 stars
    I 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!

    Reply

  24. 5 stars
    I’m always on the hunt for a good vegan nacho cheese sauce since nachos are my favorite food. This did not disappoint. Thank you.

    Reply

    • sure 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

      Reply
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