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Loaded Vegan Nachos
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5 from 4 votes

The Best Loaded Vegan Nachos

A healthy and vegan alternative to the Classic Loaded Nachos.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Snack
Cuisine: American, Tex-mex
Keyword: loaded vegan nachos
Servings: 4 people
Calories: 786kcal

Ingredients

Ingredients for the vegan "minced meat"

  • 200 g cauliflower
  • 100 g walnuts
  • 2 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 tablespoon chipotle
  • Black pepper
  • salt
  • 4 tablespoon tomato sauce

Ingredients for the loaded nachos

  • 300 g tortilla Chips
  • 2 tomatoes finely chopped
  • 1 red bell pepper finely chopped
  • ½ red onion finely chopped
  • 1 avocado chopped
  • sweet corn
  • A Handful of jalapeños
  • A Handful of fresh cilantro
  • Half a lime
  • 1 teaspoon smoked paprika

Ingredients for the vegan cheese dip

  • 100 g overnight soaked cashews
  • 2 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • ¼ smoked paprika
  • ¼ teaspoon turmeric
  • ½ cup water
  • ½ teaspoon maple syrup
  • 1 teaspoon salt

Instructions

Vegan "minced meat"

  • Preheat the oven to 200ºC or 400ºF
  • Cut the cauliflower into big florets and add into a food processor. Add the walnuts and pulse a couple of times.
  • For seasoning, add into the food processor yeast flakes, garlic powder, black pepper and a pinch of salt. Keep pulsing a few times until everything is completely combined and grounded.
  • Transfer the mixture into a baking tray. Drizzle the chipotle on the top and bake for about 20 minutes stirring the mixture halfway through. When the mixture is cooked, add the tomato sauce, mix again and leave aside.

Loaded Nachos

  • Place the tortilla chips evenly on a tray.
  • Add the cauliflower and walnut mixture. Mash the avocado and add evenly on the top of the "minced meat".
  • Squeeze some of the water out of the chopped tomatoes and add them evenly to the tray. Add the chopped red bell pepper and onion so you create the next layer.
  • Add the jalapeños, and the cilantro finely chopped.
  • Squeeze half a lime on the top and sprinkle with smoked paprika.

Vegan Cheese Dip

  • For the vegan cheese dip, add to a blender the presoaked cashews, nutritional yeast, lemon juice, garlic powder, smoked paprika, turmeric, water, maple syrup and salt. Blend all the ingredients until you have a smooth consistency.
  • Pour some of the vegan cheese dip into a squeeze sauce bottle and squeeze on the nachos. Reserve some of the dip and pour it into a small bowl for extra dipping.

Nutrition

Calories: 786kcal | Carbohydrates: 92g | Protein: 24g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Sodium: 1007mg | Potassium: 1341mg | Fiber: 16g | Sugar: 10g | Vitamin A: 1943IU | Vitamin C: 80mg | Calcium: 189mg | Iron: 5mg