After discovering the secret of Cashew Less Vegan Queso, I was eager to use it on anything and everything, starting with nachos.

Based on your reactions to this sneak preview photo, you guys really want this recipe. The wait is over!

Nachos: The Origin

Let’s start by saying that we are all nacho lovers. So let’s thank them! It’s believed that nachos first appeared in Piedras Negras in Mexico in 1943. Ignacio Anaya created the dish using ingredients that he had on hand when a group arrived at Victory Club after it closed. The original version was made with fried corn wedges, jalapenos, and cheese.

Now, you can find nachos topped with beans, salsa, and other toppings. In our inspired version, we swap the cheese with homemade plant-based queso. We also pile on all of our favorite toppings.

How to make vegan nachos

This recipe is so delicious, easy, and unnoticeably vegan. The combination of the creamy vegan queso with fresh salsa and salty tortilla chips is magical. You don’t want to miss this flavor bomb.

It’s awesome that the Queso Recipe makes a lot and can be stored in a jar for up to 4 days! It reheats well and is perfect for nachos.

You can start eating your guacamole, beans, and queso once you’ve placed your chips on the serving plate.

I like to top my nachos with black bean salsa, (vegan-friendly) queso guacamole, red onion, cilantro, jalapenos, and hot sauce. Feel free to experiment with different toppings! These are YOUR best damn vegan nachos. You have my permission (wink).


  • ~8 cups restaurant-style tortilla chips
  • 1 batch of Vegan Queso without Cashews
  • Can of black beans (15 ounces) (drained).
  • 1 cup guacamole*
  • One cup of chunky salsa
  • Sliced red onion and fresh jalapenos ( optional)
  • Hot sauce (optional)
  • Cilantro (optional)


  • You can find the recipe for vegan queso in the ingredients.
  • After your queso (and it should be hot) is done, heat your black beans in a small pan and add a bit of sea salt, along with any desired spices. (Optional: We love garlic, cumin, and chili powder).
  • Then, prepare your guacamole. Mash your avocados with lime juice and salt. Seasonings can be adjusted as necessary.
  • Add toppings to your chips in the order you prefer. I prefer black beans, followed by queso and guacamole. Then, I add red onion, cilantro, jalapenos, hot sauce, guacamole or salsa. Enjoy immediately!

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