Go Back
+ servings
Nachos with guacamole, vegan cheese, tomato, cilantro, black beans, and spring onions on a wood board.
Print Recipe
5 from 2 votes

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!
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Diet: Vegan
Servings: 8 people
Calories: 409kcal

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