Once I discovered the secret to Cashew-Less Vegan Queso, I wanted to put it on everything within reach; starting with nachos, of course.

And based on your reaction to this sneak peek photo, you guys really wanted this recipe. Well, the wait is officially over!

Origin of Nachos

It’s thought that nachos were first created in 1943 in Piedras Negras, Mexico. A chef named Ignacio Anaya invented the dish from ingredients he had available when a group of customers arrived at the Victory Club restaurant after closing. The original version is believed to have been made from fried corn tortilla wedges, cheese, and jalapeños.

You’ll now find nachos with a wide variety of toppings, including beans, salsa, and more. Our inspired version swaps the cheese for homemade plant-based queso and is piled high with our favorite toppings!

How to Make Vegan Nachos

This recipe is SO delicious, simple and undetectably vegan. There is something magical about the saltiness of a tortilla chip paired with a fresh, chunky salsa and this creamy, dreamy vegan queso. It’s like a flavor bomb – you simply don’t want to miss out.

The awesome thing about the Queso recipe is that it makes quite a bit, and you can store leftovers in a jar and it keeps for up to 4-5 days! AND it reheats extremely well, making it ideal for these nachos.

Once you have your chips on a serving plate, you just need to heat up your beans, queso and mash your guacamole and go to town.

My ideal nacho toppings are: black beans, salsa, (vegan) queso, guacamole, red onion, jalapenos, hot sauce, and cilantro. If you prefer a different combination of things, feel free to mix it up! Make these YOUR Best Damn Vegan Nachos. I totally give you permission (wink).

OK, onto the important thing: What do they taste like?

Crunchy

Salty

Cheesy

Hearty

Spicy

Savory

Fresh

Satisfying

MEGA flavorful

& Totally like legit restaurant-style nachos

In other words, you’re gonna love these babies. Enjoy!