vegan nachos recipes

A few years ago I went to a football game in Pittsburgh. Knowing nothing at all about football, I more or less drank my way through what seemed like a 4 hour ordeal, where 2 groups of men just ran around aggressively trying to hug one another. Let’s just say, I am not one for sport. I was never very athletic growing up, and I don’t understand anything football-related at all — unless of course it’s European football or Soccer as we north americans call it. I may not be into sport, but I sure am into the foods that surround these noisy, testosterone-fueled events.

Like Nachos. Nachos are the best. No seriously, they are actually like the best food.  Everyone like nachos; which is great for vegan nachos, because this cheese sauce isn’t trying to be cheese, it’s trying to be that fun gooey cheese sauce from a packed football stadium; which, let’s face it, isn’t, actually, really, cheese at all.

Nachos are such a simple and crowd-pleasing snack, that is totally customizable for any flavour palette. I prefer the traditional Tex Mex style nachos, mainly because I love Mexican-inspired dishes.  This dish is the easiest thing to make for a party ever, and no one cares if it only took you 12 minutes to prepare.

vegan nachos recipes

4.7 from 6 reviews
Vegan Nacho Cheese Sauce
 
Prep time
Cook time
Total time
 
Easy stretchy, gooey, cheesy vegan nacho cheese. Perfect for vegan nachos, queso and chip dip!
Author:
Recipe type: snack
Cuisine: American
Serves: 2 cups
Ingredients
  • 1 cup potatoes, peeled & diced
  • 1 large carrot, peeled and chopped
  • ¼ cup water (from boiling carrots) + more if your consistency is too thick
  • 2 Tbsp olive oil
  • 1 tsp salt + more to taste
  • ½ Tbsp lemon juice
  • ¼ cup Nutritional yeast
  • ¼ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • pinch of cayenne
Instructions
  1. Boil the carrots and the potatoes until they are soft, this should take roughly 20 minutes.
  2. Blend the potatoes and carrots together in a blender until very smooth.
  3. Add remaining ingredients until the cheese is very smooth, adding more of the reserved water as necessary until desired consistency is reached.
  4. Season to taste with salt, cayenne and paprika
4.7 from 6 reviews
Vegan Nachos Recipe
 
Easy vegan nacho recipe for Monday night foot ball or your Super Bowl party! Easy, cheesy and yummy!
Author:
Recipe type: snack
Cuisine: American
Ingredients
Instructions
  1. Prepare the vegan Nacho Cheese.
  2. If you prepared it ahead of time, heat it up in a pot over medium heat stirring frequently.
  3. Spread out half of the tortilla chips onto a dish or serving tray.
  4. Add spoonfuls of refried beans to create dollops.
  5. Sprinkle minced vegan meat on top, and drizzle vegan nacho cheese.
  6. Add a second layer of nachos, add spoonfuls of refried beans and sprinkle on meat like you did on the first layer, along with a generous amount of cheese.
  7. Add jalapeños, green onions, and sprinkle of tomatoes.
  8. Top with cilantro for garnish and a dollop of vegan sour cream, and any remaining ingredients.

vegan nachos recipes

 

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15 Comments

  • Jamil says:

    Love these nachos!

  • Heather says:

    OMG YUM!

  • Stephy says:

    Everything I love!!

    For the cheese sauce, how important are the carrots besides the color? I’m allergic to carrots (weird I know). I get different responses depending on how the carrot is cooked. So I’d prefer to leave it out but if it’s important to taste I’m just wondering :).

    -new vegan

  • Emily says:

    I just made the nacho cheese sauce – it’s incredible! It’s one of the only I’ve seen that doesn’t include nuts and it’s delicious! Thanks! 🙂 Do you have any idea how long it would last in the fridge? I’m sure I’ll have it demolished in no time haha, but I’d love to keep some in the fridge for quick snacks and meals!

  • Susie says:

    I clicked on the link for “Minced vegan mean, ground round” in the recipe expecting to get a link to a recipe for the minced vegan meat. Instead it brought me to a page on Amazon for a meat substitute called “Neat.” The instructions for preparing the “Neat” product say to add water and 2 eggs! I’m guessing they changed the product on you after you linked to it, or you have a special way of preparing it without the eggs. Could you please clarify? Thanks so much! 🙂

  • […] both thought this was pretty good. I used the recipe from the Edgy Veg. I also made a cilantro – jalapeno dip/pesto with cilantro, jalapenos, walnuts and oil. […]

  • Kat says:

    Looks wise, this stuff is creepily right on and it does the job taste wise when I wanted to kill a craving. I found it to be too salty for my taste and will start with half the amount next time. I also added some chipotle powder and cumin. Overall a solid recipe that I can keep playing with and will definitely use when I’m not up for soaking cashews and making a roux or cooking something with 50 ingredients.

  • Anna says:

    I just made this and ate almost all of it (not joking, I probably have only a couple teaspoons left) along with literally my entire bag of tortilla chips…it’s so f***ing good omg. I made some changes to suit my taste (and because I screw up making food easily so lol): I forgot to save the carrot/potato water so I used 1/2 cup of veggie stock (1/2 cup bc I added a bit extra potato and carrot cuz I suck at portioning and already cut them before measuring). I added a more like a teaspoon or so if cayenne because I love spicy. I also roughly crumbled up firm tofu and mixed it with taco seasoning and then baked it for a while at 480 degrees (kinda yolo’d it so not sure exact time, just when they became browned ish) for a “meat” topping 🙂 I’m making this again tomorrow LOL thanks so much for your recipes!! Your YouTube videos are the bombbb❤️❤️❤️

    • Anna says:

      Okay so I made these into nachos with a new batch of cheese and tofu meat, and then assembled them into nachos (heated up black beans, topped with ratchetly made salsa)…holy f*** my life has been changed I literally want to make this every day. My roommate who isn’t a vegan was mind blown as well and got quiet and had this look of contemplating what life meant when I told her the sauce was just carrots and potatoes ???????? also, to correct myself, I used less than 1/2 tsp of cayenne yesterday not 1 tsp LOL that would’ve been way too spicy (measured it this time today and used 1/2 tsp, was way spicier than yesterday but not horribly spicy :)) THANKS AGAINN YOU ARE AMAZING ❤️❤️❤️

  • Basla says:

    I tried the cheese sauce from this recipe for a nacho bar at my housewarming party. I was a little nervous about the how it would be, but it was perfect! Only myself and a couple other guests were vegan, but everyone seemed to really enjoy it. At the end of the night, I saw one of my non-vegan friends scraping the bowl with a chip to get the last of it. Oh, and I doubled the recipe, and it worked fine. Thanks for sharing this!

  • Amy says:

    This is the BEST nacho cheese sauce! I have tried quite a few since I went vegan 2 years ago and this is my new fave. Thanks, Candice!

  • Marion says:

    Making this weekend!! Do you know if you can freeze this?

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