Fully loaded vegan nachos with decadently creamy, dairy-free queso on top are the ultimate party food! They're ready in under 15 minutes.

Who wants NACHOS? These vegan nachos are super easy to make in under 15 minutes, and they're incredibly creamy and delicious. They're perfect for a lazy dinner or a late night snack.
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Recipe notes
Start by preparing your toppings. Chop the tomato, drain the cans of olives and black beans, and prepare your corn kernels and guacamole (if you're using guac).
Now, spread the chips out right on the plates you'll use to serve. Scatter on the toppings, and then it's time to make the queso.
You want to prepare the queso last, because it comes together so quickly, and you want to pour and serve immediately.
Making the vegan nacho cheese
Y'all, these vegan nachos are basically an excuse for me to make my 6-minute vegan queso yet again. I'm using a full recipe of the queso here for an eight-serving dish, but you can halve this recipe to serve four people, if you prefer.
If you haven't had this queso yet, I am so excited that you are finally going to try it! It's super easy, and you make it right in the microwave. If you don't do microwaves (don't @ me), you can make the queso on low heat on the stovetop.
If you are like me and embrace the microwave, though, all that you need is vegan cheese that melts. You can use shreds or dice up your favorite block into half-inch pieces.
Transfer the cheese to a microwave-safe bowl with a cup of canned tomatoes with green chiles, and microwave on high for three minutes. Stir, and then you'll keep microwaving, one minute at a time and stirring in between, until the cheese fully melts.
Your queso be fully melted before it looks fully melted. Before deciding to pop the dip back into the microwave, try breaking up the chunks of cheese with your spoon as you stir. They might just need a little bit of help to combine into the queso.
My queso took just two of the one-minute rounds in my little, low-power microwave, for a total cooking time of five minutes. A more powerful microwave might not need that extra time.
Once that queso is fully melted, pour it over the top of your nachos, and serve them up with a dollop of guacamole.
Toppings: substitutions and additions
Feel free to replace the olives, tomatoes, beans, and corn with your own favorite nacho toppings. Sometimes, I add cooked broccoli pieces to this dish, which is delicious. Minced red onion and/or sliced jalapeño are also a nice additions.
In place of black beans, you can use pinto beans, refried beans, or my vegan chorizo.
If store-bought vegan cheese isn't your thing, no worries! Instead of making the 6-minute queso, top your vegan nachos with dollops of my blender cashew queso. With this queso, you can serve it immediately or pop the nachos in the oven to toast the cheese a bit.
For the toppings, use any guac you like. You can also add a dollop of vegan sour cream and a sprinkle of fresh cilantro.
Frequently asked questions
If you don't see your question answered here, drop a comment! I'm also working to make my recipes as comprehensive as possible.
Yes! Just make sure the ingredients you choose (like the chips and the vegan cheese) are gluten-free, and you're all good.
They can be! The only ingredient that could contain soy is the cheese, but there are soy-free vegan cheeses out there, like Violife and Daiya.
Absolutely! The queso in this nachos recipe is 100% vegan. You can also find vegan versions of popular nacho toppings, like chorizo and sour cream.
Yes and no. You can certainly prepare the toppings ahead of time, but I would wait until just before serving to make the queso and assemble.
How to store and reheat vegan nachos
If you end up with leftovers you can store these for up to three days. Just transfer them to an airtight container, and stick them in the refrigerator.
To reheat, transfer the vegan nachos onto a baking sheet lined with parchment paper, and bake at 350° F for five to 10 minutes, just until the queso melts again.
Vegan Nachos Recipe
Ingredients
For the Nachos
- 8 servings of your favorite tortilla chips
- 1 medium tomato - chopped
- 2.25 ounce can of sliced black olives - drained
- 1 cup of cooked black beans - drained and rinsed
- ½ cup corn kernels - fresh, canned (drained) or frozen (thawed)
For the Queso
- 1 7-ounce package Chao Creamy Original Slices - cut into 1" pieces (Just cut through the whole stack of slices.), or use 7 ounces of your favorite, meltable vegan cheese shreds
- 1 cup diced tomatoes and green chiles - undrained (about ½ of a 15 ounce can)
On Top
- 2 green onions - chopped
- 1 batch Pickled Jalapeno Guacamole - or your favorite guacamole
Instructions
Make the Nachos
- Either divide the chips between 4 plates or spread them onto one large serving platter. Scatter the olives, beans, tomato, and corn evenly over the top of the chips.
Make the Queso
- Put cheese and diced tomatoes with chiles into a small microwave-safe bowl. I used a Pyrex measuring bowl, for easy pouring.
- Microwave on high for 3 minutes (see notes for stovetop directions), and stir. Keep microwaving in 30-second to 1-minute increments, stirring well each time until you have a smooth, creamy mixture.
Assemble
- Pour the queso over the top of your nachos, trying to coat them as evenly as you can. Sprinkle on the green onion, and serve with a dollop of guacamole on top
Equipment
- microwave
Have a question? Tried this recipe? Share your thoughts!