Vegan Nachos

These vegan nachos, made with layers of tortilla chips, creamy cashew queso, smashed avocado, seitan in place of taco meat, black beans, lime sour cream, and pickled red onions, are truly irresistible. Perfect party snack food for ALL your guests.

A close up of vegan nachos made with seitan, plus a sour lime cream, cashew, pickled red onions, avocado, jalapeño, and cilantro

Imagine a world in which everyone could tuck into the same platter of nachos with gusto. World peace starts here, folks.–Renee Schettler Rossi

Vegan Nachos

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H
  • Serves 6 to 8
Print RecipeBuy the Chloe Flavor cookbook

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Ingredients

  • For the pickled red onions
  • For the lime sour cream
  • For the nachos
  • For the cashew queso
  • Optional toppings

Directions

Make the pickled red onions

In a small bowl, toss together the red onion and the vinegar. Let rest at room temperature until the onions soften, 1 to 2 hours. (You can cover and refrigerate the pickled red onions for up to 1 week.)

Make the lime sour cream

In a blender or food processor, combine the tofu, oil, lime juice, and salt and blend until smooth. Cover and refrigerate for at least 2 hours. (You can cover and refrigerate the lime sour cream for up to 1 week.)

Make the nachos

Preheat the oven to 425°F (220°C).

In a large skillet set over medium heat, warm the oil until hot and shimmering but not smoking. Add the seitan, black beans, taco seasoning, smoked paprika, chipotle powder, and water and cook until heated through, about 5 minutes. Remove from the heat and season with salt.

In a small bowl, mash together the avocado and lime juice. Season with salt.

On a large rimmed baking sheet or in a roasting pan or 9-by-13-inch (23-by-33-cm) baking dish, scatter the tortilla chips in an even layer.

Make the cashew queso

Toss all the cashew queso ingredients into a blender and whiz until smooth. Transfer to a small saucepan set over low or medium-low heat and warm, stirring frequently to avoid scorching, until heated through and thickened, about 5 minutes. Keep a careful watch on it.

While the queso is warming, place the tortilla chips in the oven until warm and very lightly browned, about 5 minutes.

Assemble the nachos

Pour the warm cashew queso over the tortilla chips and top with the seitan mixture, mashed avocado, and any optional toppings, Serve immediately, passing the pickled red onions and lime sour cream on the side.

Print RecipeBuy the Chloe Flavor cookbook

Want it? Click it.

    *HOW TO MAKE YOUR OWN SEITAN CRUMBLES

    • If you can’t find seitan crumbles or ground seitan, it’s simple to make your own using seitan of any shape or size (strips, cubes, etc.). Drain the seitan well and then pulse it in food processor until finely ground. That’s it. Just be careful not to overpulse. Same works for tempeh.

    Recipe Testers' Reviews

    I don't eat much dairy, so a vegan nachos recipe was a must for me! I found this recipe easy to make and delicious. My family loved this and I am thrilled to have a vegan nacho recipe in my collection!

    I heated the nachos for 5 minutes, topped them with the yummy toppings, and enjoyed!

    I used the leftover lime cream in a chilled cucumber soup.

    Nachos have no excuse to be anything short of spectacular. Adding the word “vegan” to something as beloved as the nacho prompts a lot of questions, even skepticism, leaving you to either explain every element at length, or simply serve ‘em up and see what happens! These chips are positively loaded with all those craveable, traditional Tex-Mex flavors. The cashew queso in particular is richly savory, and the seitan spices are super familiar.

    I'm new to seitan, and I liked its chewy bite, but I'm really a bean-lover, so in the future might double them and add the same flavors on the stovetop.

    On its own, the lime sour cream won't be mistaken for dairy, but on the nachos it's tangy, creamy, and complementary, as well as a snap to make.

    Pile on the avocado, salsa, shredded red cabbage, cilantro, and a shake of hot sauce. Oh, and pass me a beer! Then the fun part: dig in and listen to your friends go silent—these nachos are indeed spectacular, no explanation required.

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

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