The Best Vegan Nachos Recipe

Nachos get a total makeover with this plant-powered twist: instead of tortilla chips and dairy-laden cheese, this recipe transforms leafy greens into crispy chips and uses a creamy, cashew-based “queso.” The result? A snack (or meal) that’s crunchy and wholesome, proving vegan and gluten-free eating doesn’t mean sacrificing flavor or fun. By using crisped kale, a rich nut-cheese sauce, and fresh toppings like avocado, tomato, jalapeño and cilantro, this dish balances lightness with indulgence — crunchy yet creamy, fresh yet comforting.

Because the recipe swaps out conventional nacho foundations for nutrient-dense ingredients, these nachos feel like a step up in both taste and intention. The kale chips deliver fiber and leafy-green nutrition, the cashew-nut “queso” provides plant-based protein and healthy fats, and the fresh produce toppings bring vitamins, texture, and brightness. It’s a great example of how you can re-imagine comfort food to align with dietary preferences — vegan, gluten-free, or simply cleaner-ingredient eating.

Whether you’re prepping for movie night, hosting friends, or just craving a crunchy, saucy snack, this vegan nachos recipe offers something for everyone. It’s quick (about 30 minutes total time), easy to scale up or down, and flexible — add or swap toppings, adjust spice, or serve as a full meal or appetizer. For cooks who want comfort with a conscience, this dish hits the sweet spot.

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Vegan Nachos

Recipe Details

Yield: 4 to 6 servings
Active Time: 12 minutes
Total Time: 30 minutes

Vegan Nacho Ingredients

For the kale chips:

• 3 bunches of kale, stems removed
• 1 tablespoon olive oil
• Pinch sea salt

For the vegan queso:

• 2 cups cashews, soaked overnight
• 1/4 cup nutritional yeast
• 1 tablespoon mustard
• 1 1/2 teaspoons turmeric
• 2 cloves garlic
• 1 teaspoon onion powder
• Large pinch sea salt
• 1 tablespoon apple cider vinegar
• 3/4 teaspoon cayenne pepper

For the toppings:

• 2 Roma tomatoes, chopped
• 1 avocado, cubed
• 1 small jalapeño, sliced
• 1 bunch cilantro, chopped

How to Make Vegan Nachos

1. Make the kale chips: Preheat oven to 350 degrees.
2. Tear kale into 2- to 3-inch sized pieces and toss with olive oil and salt. Arrangle in a single layer on two baking sheets and bake 10 to 15 minutes until crispy and slightly golden around the edges. Remove from oven and let cool.
3. Make the vegan queso: While kale chips are baking, combine all queso ingredients in high-speed blender and blend on high until smooth, adding water 1 tablespoon at a time until the mixture reaches a thick, creamy consistency.
4. Assemble the nachos: Drizzle chips with queso, then top with avocado, jalapeño, chopped tomatoes, and cilantro.

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Vegan Nachos Nutrition Facts

*Estimated per serving (recipe yields 6 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/6 of recipe
Calories	≈ 320 kcal
Protein	≈ 10 g
Carbs	≈ 15 g
Sugar	≈ 3 g
Fiber	≈ 6 g
Fat	≈ 25 g

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Vegan Nachos Variations & Tips

• Use different greens: Try using lacinato kale (dino kale) or even collard greens for sturdier chips that hold more toppings.
• Spice up the queso: Add a pinch of smoked paprika or chipotle powder to the cashew sauce for a smokier, more complex flavour.
• Make it more protein-rich: Stir in a handful of black beans or cooked lentils after drizzling the queso to bulk up each bite.
• Add extra crunch: Top with toasted pumpkin seeds, sunflower seeds, or crushed gluten-free tortilla chips for variety in texture.
• Turn into loaded nacho platter: Add sautéed mushrooms, roasted corn, or zesty pickled jalapeños to make the dish more substantial and filling.
• Prepare chips ahead: Bake and cool kale chips ahead of time, store sealed — then assemble just before serving so chips stay crisp.
• Adjust sauce consistency: Thinner queso for drizzling over chips, or blend less water for a thicker dip — great if you want a “dip & chip” style instead of fully sauced nachos.

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Best Vegan Nacho Pairings

• Fresh salsa or pico de gallo: Bright, acidic tomato-corn or mango-avocado salsa complements the creamy queso and cuts through the richness.
• Guacamole & lime wedges: Extra avocado or guacamole plus fresh lime adds creaminess and zesty brightness — ideal for balancing hearty bites.
• Sparkling water with citrus: A chilled sparkling water with lime or lemon refreshes the palate between salty, cheesy bites.
• Herbal iced tea or agua fresca: Something light like hibiscus tea or a cucumber-mint agua fresca pairs beautifully, keeping the snack feel refreshing rather than heavy.
• Light beer or dry cider: For adult-friendly gatherings, a crisp light beer or hard cider balances the bold flavors and keeps things light.
• Mixed-greens salad: Serve a simple side salad with citrus vinaigrette alongside to add freshness and make the meal more balanced.

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When to Make Vegan Nachos

• Game-day snack: Perfect for movie nights or game days — plant-based, crowd-friendly, and easy to share.
• Vegan / gluten-free gathering: A go-to appetizer or main at parties where guests have varied dietary needs; inclusive without compromise.
• Casual weeknight dinner: Quick to prep and satisfying — great for nights when you crave something comforting but don’t want heavy cooking.
• Potluck or picnic dish: Easy to transport (chips and sauce separately), assemble on site, and serve as a crunchy-fresh shareable platter.
• Snack for parties or gatherings: Serve as part of a spread — works well with dips, fresh veggies, and drinks for a fun, relaxed vibe.
• Healthy comfort-food nights: Ideal when you want an indulgent feel without the heaviness — nourishing greens, plant fats and flavor, all in one dish.

Photo credit: Paul Delmont