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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
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.Â
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.Â
There can never be enough Vegan Nachos!
More Nacho things from the blog.Â
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.Â
Gimme!
Vegan Nachos with Nut-free Nacho Cheese
Ingredients Â
For the Black Beans
- 1 tsp organic canola , or safflower oil
- 2 cloves of garlic, chopped
- 1/2 cup chopped tomato
- 1/2 tsp chipotle pepper powder
- 1/4 tsp cumin powder
- 1/4 to 1/2 tsp salt
- 15 oz 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 non dairy milk
- 2 Tbsp chickpea flour , or other flour like unbleached white
- 1 Tbsp cornstarch , or arrowroot starch
- 1/2 tsp mustard powder
- 1/4 tsp garlic powder or paste , or 1 small clove
- 1/2 tsp onion powder
- 1/4 tsp chipotle pepper powder
- 1/2 tsp paprika or smoked paprika
- 1/4 tsp cumin powder
- 1 Tbsp pickled jalapeno , or 1 tsp fresh jalapeno
- 3 Tbsp nutritional yeast
- 2 -3 tsp lemon juice
- 1 Tbsp chopped tomato , or chunky salsa
- 1/4 tsp turmeric, optional for color
- 1/2 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)
InstructionsÂ
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this today and it is excellent…the beans are very flavorful and the cheese sauce is the BEST!! And so easy! Thank you so much for a wonderful recipe!
So glad you liked it!
Excellent recipe for nut-free nacho cheese. I’ve tried many different recipes but yours has been the best, hands-down. I diluted coconut cream to make the non-dairy milk plus I added 1/2 steamed small carrot. The result was a delicious nacho cheese that can be used for many Mexican food recipes. Tonight, I’ll be using the cheese in a Mexican Ground Beef Casserole with Rice. Thank you again.
I’m so glad you like the recipe!
I’ve made these before with chickpea flour and absolutely loved the recipe but I don’t have chickpea flour or white flour on hand this time. Can I use besan?
Yes use besan.
Thank you, it worked out great.
I’m glad you enjoyed!
Long-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?
that’s great. toaster or reg. oven lightly wrapped in foil will be better than a microwave they will be soggy
My kids devoured this! Amazing 🤩
Yay
I don’t have mustard powder, would it be ok to omit it?
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
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.
awesome!
I added a steamed carrot and half a yam to it. Made it even creamier and added a beautiful color!
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!
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!
Awesome! so glad you loved it and your tummy did too!