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