Fully loaded vegan nachos with decadently creamy, dairy-free queso on top are the ultimate party food! They're ready in under 15 minutes.
Servings 8
Author Becky Striepe
Ingredients
For the Nachos
8servingsof your favorite tortilla chips
1mediumtomatochopped
2.25ouncecan of sliced black olivesdrained
1cupof cooked black beansdrained and rinsed
½cupcorn kernelsfresh, canned (drained) or frozen (thawed)
For the Queso
17-ounce packageChao Creamy Original Slicescut into 1" pieces (Just cut through the whole stack of slices.), or use 7 ounces of your favorite, meltable vegan cheese shreds
1cupdiced tomatoes and green chilesundrained (about ½ of a 15 ounce can)
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
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.