• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
  • Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
    • My YouTube Channel
    • Video Blogging FAQ
  • Simple Vegan Starter Guide
  • Podcast
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Get the vegan starter guide!
  • Latest Recipes
  • Air fryer recipes
  • Instant Pot recipes
  • My YouTube channel
  • Podcast
  • Recipe video production
  • SHOP
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Simple Vegan Recipes » Appetizers and side dishes

    Easy Vegan Nachos with 6-Minute Vegan Queso

    Last Modified: Nov 17, 2019 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print

    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!

    hand grabbing a chip from a plate of vegan nachos

    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!

    pickled jalapeno guacamole in a gray serving bowl

    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.

    adding corn to a plate of chips with tomatoes, black beans, and olives on it

    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).

    overhead photo of a cubed block of Chao slices

    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?

    Nacho cheese!

    Once that queso is fully melted, pour it over the top of your nachos, and serve them up with a dollop of guacamole.

    plate of vegan nachos made with vegan queso

    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.

    hand grabbing a chip from a plate of cheesy vegan nachos, beers in the background

    Vegan Nachos Recipe

    Fully loaded vegan nachos with decadently creamy, dairy-free queso on top are the ultimate party food! They're ready in under 15 minutes.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Appetizer
    Cuisine: Vegan
    Keyword: vegan nachos
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 8
    Calories: 215kcal
    Author: Becky Striepe

    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

    Video

    Notes

    If you don't want to buy vegan cheese, you can use my cashew queso in place of the 6-minute queso. It works beautifully!
    Your queso be fully melted before it looks fully melted. Before deciding to pop the dip back in, 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 1-minute rounds in my little low-power microwave, for a total cooking time of 5 minutes. A more powerful microwave might not need that extra time.
    If you don't do microwaves, you can make this queso in a pan on the stovetop. Just add the vegan cheese and the canned tomato to a small saucepan and heat on low, stirring constantly, until the cheese melts completely.
    Leftovers will keep for up to 3 days. Reheat in an oven, so the chips won't be soggy.

    Nutrition

    Nutrition Facts
    Vegan Nachos Recipe
    Amount per Serving
    Calories
    215
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    390
    mg
    16
    %
    Potassium
     
    409
    mg
    12
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    6
    g
    24
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    208
    IU
    4
    %
    Vitamin C
     
    7
    mg
    8
    %
    Calcium
     
    73
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan appetizers and side dishes

    • Roasted Potatoes & Broccoli with Tahini-Miso Dressing
    • One-Bowl Cornbread Muffins
    • Vegan tofu ricotta (nut free!)
    • Vegan Ranch Roasted Chickpeas

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Have a question? Tried this recipe? Share your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • Two-ingredient Instant Pot yogurt from soy milk
    • Vegan spinach artichoke dip with garlic cashew cream
    • Crispy, flavorful air fryer tofu

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter