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    Home » Recipes » Appetizers

    Healthy Nachos Recipe

    Published: Dec 28, 2021 by Kelly Stilwell · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe
    Healthy vegan nachos graphic for Pinterest

    Can a healthy nachos recipe really be as delicious as the crunchy, salty, cheesy goodness of a traditional nacho recipe? You'll have to see for yourself, but we think this loaded vegan nachos dish is pretty amazing!

    Nachos with guacamole, vegan cheese, tomato, cilantro, black beans, and spring onions on a wood board.

    If you're simply looking for a vegan nachos recipe, you've found one I'm sure you'll love. If you're looking for a delicious snack you can have on the Daniel Fast, this homemade nachos recipe is fully compliant with the Fast, made with fresh ingredients.

    Learn more about the The Daniel Fast and let me know if you have questions! I have lists of Daniel Fast breakfast recipes as well as Daniel Fast meals for any time of day.

    Jump to:
    • Why We Love These Healthy Nachos
    • What Goes Into This Recipe
    • How to Make the Nachos
    • Variations
    • Frequently Asked Questions
    • More Vegan Recipes
    • Recipe

    Why We Love These Healthy Nachos

    These loaded veggie nachos are everything this snack should be, but a much healthier and vegan version! They are a little spicy (though you can easily adjust - see variations) made with homemade baked tortilla chips and vegan cheese sauce.

    What Goes Into This Recipe

    Primary Ingredients

    Baked corn tortilla chips - the base for the nachos. You can buy them, but remember to make sure they have no sugar (many do!) and they have not been deep fried. If you want to make them from tortillas yourself, see the Notes section of the recipe card below.

    Homemade Cheese sauce - non-dairy, of course. We give you full instructions how to make the healthy recipe.

    Delicious toppings - lots of toppings make these nachos the perfect game day food or snack on Cinco de Mayo!

    We love this authentic Mexican salsa recipe for adding to the top of the nachos or on the side for dipping.

    Scroll down to the recipe card for full list of healthy ingredients and printable instructions.

    How to Make the Nachos

    Step 1: Make the Vegan Cheese

    Add all the ingredients into a saucepan and stir with a whisk to combine.

    Coconut milk, nutritional yeast, tapioca, salt, pepper in a stainless pot.

    Turn the heat to medium, bring the cheese sauce to simmer for about 5 to 7 minutes or until you reach a creamy consistency.

    Reduce to low heat if the sauce is spattering. Taste and adjust seasonings to your preference.

    Vegan cheese sauce for nachos.

    * You can add more coconut milk or water to reach the consistency you prefer and healthy turmeric if you want the color to be more yellow.

    Step 2: Make the Fresh Pico de Gallo

    Chop the tomatoes, spring onion and jalapeños really thin.

    Add all the ingredients into a bowl, adding salt, pepper, lime juice, and some chopped cilantro.

    Jalapeño, tomato, onion, salt, pepper, lime juice, cilantro in a glass bowl.

    Mix all together to combine.

    Salsa in a glass bowl.

    Step 4: Make the Guacamole

    Make the guacamole by adding the avocado to a bowl, squeezing in lime juice and mashing with a fork. Season with salt and pepper to taste.

    Step 5: Assemble the Nachos

    Tortilla chips with salsa, corn, black beans, and guacamole.

    Drain and rinse the black beans and the corn.

    Arrange the corn tortilla chips on a large platter.

    Spread the vegan cheese on top of the tortillas chips.

    Add the black beans, corn, fresh salsa, pickled jalapeños and guacamole.

    Top with cilantro and green onion to garnish.

    Serve right away.

    Nachos with guacamole, vegan cheese, tomato, cilantro, black beans, and spring onions on a wood board.

    Variations

    • You can use baked yellow or blue corn tortillas in this healthy nacho recipe.
    • Think of all the fresh toppings you could add to for the nacho toppings: red onion, bell peppers, roasted red pepper, radishes, shredded carrots, and black olives.
    • Feel free to switch up the black beans for pinto beans, kidney beans, or vegan refried beans.
    • Add a sprinkle of chili powder or taco seasoning for a little heat. (Watch for sugar if you're participating in the Daniel Fast.)
    • If you'd rather not eat tortilla chips, you could bake sweet potato slices and use the sweet potato chips as the base instead of the corn tortilla chips.
    • Substitute your favorite salsa, salsa verde, this authentic Mexican salsa, or this amazing watermelon salsa for the simple salsa included in the recipe.
    • You can now find plant based sour cream. Kite Hill is one brand I've tried and it has no sugar.
    • You can also find plant-based nacho cheese sauce or other vegan kinds of cheese with no sugar if you prefer not to make the sauce. You really should try it as it's easy and delicious.
    Nachos with guacamole, vegan cheese, tomato, cilantro, black beans, and spring onions on a wood board.

    Frequently Asked Questions

    Are these nachos really healthy?

    This nachos recipe is definitely healthier than traditional nachos, but it's still an indulgent food and not as healthy as a salad. Though this recipe also has no sugar or dairy (making it even healthier than traditional vegan nachos) it's still meant to be a special occasion food.

    Can you really make a dairy free cheese?

    You can, and you'll probably even find quite a few in your grocery store near produce. This version also does not have sugar, and it's very low in fat and calories.

    Why don't you have to bake these nachos?

    Typically, you bake the nachos to melt the cheese. This vegan cheese is already smooth, so you don't need to melt it. If you want to put it in the oven like sheet pan nachos, wait until after you warm it to add the salsa, guacamole, and other cold additions like sour cream.

    More Vegan Recipes

    These are all Daniel Fast friendly vegan recipes.

    • Daniel Fast Recipes 2023
    • 19 Best Daniel Fast Breakfast Recipes
    • Easy Vegan Stuffed Zucchini
    • Kale and Sweet Potato Vegan Power Bowl

    Recipe

    Nachos with guacamole, vegan cheese, tomato, cilantro, black beans, and spring onions on a wood board.

    Healthy Nachos Recipe (Vegan)

    Can a healthy nachos recipe really be as delicious as the crunchy, salty, cheesy goodness of regular nachos? You'll have to see for yourself, but we think these loaded vegan nachos are pretty amazing!
    5 from 2 votes
    Print this Recipe Pin this Recipe Rate
    Course: Appetizer, Main Course
    Cuisine: Mexican
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 7 minutes
    Total Time: 22 minutes
    Servings: 8 people
    Calories: 409kcal
    Author: Kelly Stilwell

    Ingredients

    Ingredients

    • 16 ounces baked tortilla chips store bought or homemade -watch for sugar and don't buy deep fried.
    • 15 ounces Black Beans no sugar
    • 8 ounces Corn Or 1 cup fresh, no need to cook
    • 6 ounces pickles jalapeños ½ jar
    • 2 Spring Onions medium size
    • 1 bunch Cilantro

    Vegan Cheese Sauce

    • ¾ cup coconut milk

      NOT coconut cream. Coconut milk is unsweetened in the dairy section. Any vegan milk is fine
, including almond milk and oat milk.

    • 3 tablespoons nutritional yeast
    • 2 tablespoons tapioca flour ( you can substitute with arrowroot starch)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon garlic powder Optional
    • ½ teaspoon turmeric Optional. Feel free to add extra to get cheese more yellow. Taste as you go.

    Fresh Pico de Gallo

    • 3 tomatoes medium size, finely diced
    • 1 spring onion

      medium size, finely diced 


    • ¼ teaspoon pepper
    • 1

      jalapeño


      fresh, chopped
    • ¼ cup fresh cilantro roughly chopped)
    • ½ teaspoon salt

    Guacamole

    • 1 avocado
    • 1 lime juiced
    • salt & black pepper to taste

    Instructions

    Make the Vegan Cheese

    • Add all the ingredients into a saucepan and stir with a whisk to combine.
    • Turn the heat to medium, bring the cheese sauce to simmer for about 5 to 7 minutes or until you reach a creamy consistency.
    • Reduce to low heat if the sauce is spattering.
    • * You can add more coconut milk or water to reach the consistency you prefer .

    Make the Fresh Pico de Gallo

    • Chop the tomatoes, spring onion and jalapeños really thin.
    • Add all the ingredients into a medium bowl, add salt, pepper and some chopped cilantro, then mix all together to combine.

    Guacamole

    • Make the guacamole by adding the avocado into a bowl, then squeeze lime and mash with a fork, season with salt to taste.

    Assemble the Nachos

    • Drain and rinse the black beans and the corn.
    • Arrange the corn tortilla chips on a large platter
    • Spread your vegan cheese on top of the tortillas chips.
    • Add the black beans, corn, fresh salsa, pickled jalapeños and guacamole.
    • Top with cilantro and spring onion to garnish.
    • Serve.

    Notes

    If you're using a bag of baked chips that are salted, you might want to omit some of the salt in the recipe. Better to let your family or guests add it than have too much salt.
    You can make your own corn or whole wheat tortilla chips by preheating the oven to 375ºF (190ºC.) Cut the tortillas into 6 slices and spread them on a baking sheet in a single layer.
    Bake for 8 to 12 minutes, or until the chips are golden crisp. Let your tortillas chips cool down before serving. Store them in an airtight container. They should stay crispy for 1 to 2 weeks. ) You can also use an air fryer if you prefer. 
    Nachos are best eaten immediately and do not save well. You can however, keep the toppings prepared separately in the refrigerator for a few days.

    Nutrition

    Serving: 1 | Calories: 409kcal | Carbohydrates: 73g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 679mg | Potassium: 677mg | Fiber: 12g | Sugar: 4g | Vitamin A: 574IU | Vitamin C: 35mg | Calcium: 129mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!
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