Fully loaded Vegan Nachos with plenty of fixin’s and decadently creamy 6-Minute Vegan Queso on top. Serve it with a dollop of guac and a sprinkling of green onions!
Who wants NACHOS? These vegan nachos are super easy to make and incredibly delicious. They're perfect for a lazy dinner or a late night snack.
Easy Vegan Nachos
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.
They're also an excuse to whip up a batch of my Pickled Jalapeno Guacamole. If you haven't had this guac yet, you are in for such a treat!
Really, making the queso and guac are most of the prep these nachos need! But don't make that queso just yet. It cooks up quickly, and you want it to be the very last thing you prepare.
This plate of nachos starts like any other: with a pile of chips. You can dish this up on separate plates or serve a mountain of nachos for everyone to share.
From there, you scatter on your toppings: sliced black olives, black beans, chopped tomatoes, and corn kernels.
Make your guacamole, and now it's queso time.
Making the Vegan Queso Topping
If you haven't had my 6-Minute 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, just chop up a package of Chao Creamy Original Slices (or half a 7-ounce package of your favorite mild-flavored vegan cheese).
Transfer the cheese pieces 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.
What do you call cheese that isn't yours?
Once that queso is fully melted, pour it over the top of your nachos, and serve them up with a dollop of guacamole.
How to Store and Reheat Vegan Nachos
If you end up with leftovers, after you examine your life choices, 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 350F for 5-10 minutes, just until the cheese melts again.
Vegan Nachos Recipe
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)
- 2 green onions - chopped
- 1 batch Pickled Jalapeno Guacamole - or your favorite guacamole
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.
- 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