Healthier Vegan Nachos!

With the Superbowl coming up this weekend, I was inspired to create a healthier and vegan option for game day snacking! What better way to celebrate the Superbowl than with a classic plate of nachos? These Healthier Vegan Nachos have all the delicious flavours of traditional nachos and remind me of the ones I used to eat before I went vegan. They’re loaded with black beans, guacamole, homemade salsa, green onions, jalapenos, homemade sour cream, and drizzled in nacho cheese sauce. These nachos are completely customizable, but I’ve given you a starting base with the nacho cheese sauce, homemade cashew sour cream, and seasoned black bean recipes. Feel free to add any other toppings you like or omit anything I’ve added. The flavour combinations are endless.

These nachos are healthier by omitting saturated fats from the traditional ingredients used in regular nachos. They’re also made with fresh, wholesome ingredients. This meal also incorporates both healthy fats from the cashews and avocado and lean plant-based protein from the black beans and nutritional yeast.

These nachos are vegan and gluten-free. They’re perfect for game day snacking, as well as dinner parties, movie nights, or laid back weekends. If you’re eating these nachos as a meal, it will serve 2 people – or 4-6 people as an appetizer.

For more game day snacking inspo, try my Healthy Mexican Night or Chipotle Chili!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!



5.0 from 1 reviews Healthier Vegan Nachos Save Print Prep time 20 mins Cook time 25 mins Total time 45 mins A healthier spin on traditional nachos! Author: Laura Brining Serves: 2-4 Ingredients 1 bag of tortilla chips Nacho Cheese Sauce: 2 cups potato, cubed (about 1 large potato)

1 cup carrots, sliced (about 1 large carrot)

¼ cup raw cashews

¼ cup nutritional yeast

1¼ teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

1 cup water (reserved from boiling water) Cashew Sour Cream: ½ cup raw cashews, soaked for 6 hours or overnight

6 tablespoons water

¼ teaspoon salt

¼ teaspoon pepper

1 teaspoon apple cider vinegar Seasoned Black Beans: One 540 ml can of black beans, rinsed and drained

¼ teaspoon each of salt, pepper, chili powder, garlic powder, and onion powder

Juice of ½ a lime Toppings: Guacamole

Fresh salsa

Fresh or pickled jalapenos

Green onions, sliced

Fresh cilantro Instructions Line a tray or baking sheet with tortilla chips. Set aside. To prepare the nacho cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 20 minutes. Reserve 1 cup of water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the cashews, nutritional yeast, garlic powder, onion powder, salt, and reserved water to the blender. Blend on high until completely smooth. If needed, add additional water until you reach your desired consistency. Meanwhile, to prepare the Cashew Sour Cream, add the cashews, water, salt, pepper, and apple cider vinegar to a high powder blender. Blend until smooth. Store in the fridge. This can be done a day in advance. To prepare the Seasoned Black Beans, add the black beans and all seasonings to a large bowl. Add the fresh lime juice. Stir until combined. Store in the fridge. This can also be done a day in advance. To assemble the nachos, sprinkle the black beans over the tortilla chips. Drizzle the nacho cheese sauce and spoon dollops of the cashew sour cream over the chips. Top with desired toppings. I chose guacamole, salsa, pickled jalapenos, green onions, and fresh cilantro. You could also add olives, corn, or any desired toppings. Broil the nachos in the oven on high for about 5 minutes, until hot. Serve immediately. 3.5.3251

Save this recipe for later: