Crunchy, salty, spicy, and deeply satisfying, my easy recipe for Vegan Sheet Pan Nachos is loaded up with all your favorite fixin’s. They're perfect for Game Day, Cinco de Mayo, or anytime you’re in the mood for some plant-based pub grub. These delectable vegan nachos are sure to satisfy even the beastliest hunger.
With the big game fast approaching, I thought now was a prudent time to make a post all about one of me and my fella’s absolute favorite vegan sheet pan dinners: NACHOS! And trust me, these are *nacho* average Tex-Mex appetizers. 🤓
Thick and crunchy tortilla chips are piled high with homemade nut-free nacho cheese, walnut taco “meat,” and an assortment of delectable toppings for the best dang plate of loaded vegan nachos you’ve ever tasted. So, what are you waiting for? Let’s get cookin’!
At its core, this vegan nachos recipe requires just a short list of ingredients which you can then gussy up to your heart’s content. Here are the non-negotiables:
- Tortilla Chips - Opt for a sturdy brand that can stand up to the weight of all the deliciousness you’re about to add. I happen to like both Casa Sanchez's Thick and Crispy Tortilla Chips and Calidad Yellow Corn Tortilla Chips.
- Vegan Nacho Cheese - While you’re welcome to swap in your favorite store-bought version, my nut-free nacho cheese is a snap to make and is lick-the-plate delish.
- Canned Black, Pinto, or Refried Beans - Feel free to mix and match!
- Raw Walnuts - We’re using magnesium and omega-3-rich walnuts to make a wildly convincing “taco meat” mix that you can also serve on tacos, burrito bowls, or anything else your heart desires. If nuts are a no-no, consider grating pressed firm tofu on the large holes of a box grater and sautéing it like taco meat before adding the seasonings.
- Taco Seasoning - You are welcome to use store-bought seasoning, but it’s super simple to make your own using a few spice cabinet staples.
- Soy Sauce - For salty, umami goodness. You’re welcome to swap in Tamari for a gluten-free alternative. If soy is a no-no in your house, try using coconut aminos (GF) or Bragg’s liquid aminos (not GF) instead.
- Neutral Oil - I typically use heart-healthy avocado oil, but you’re welcome to use grapeseed, peanut, corn, canola, veggie, or any other oil you prefer.
This is where the fun really starts. Feel free to mix and match all your favorites, or, if you’re hosting a party, lay out bowls of everything so your guests can make their own perfect plates of veggie nacho yumminess.
- Cherry or Grape Tomatoes - When summer tomatoes aren’t in season, these greenhouse-grown beauties are your best bet for real tomato flavor. You can also use them to make a stellar pico de gallo.
- Cilantro - I love this delightfully fresh herb and would happily eat a bunch as my salad greens. If you’re less than enthusiastic about it, feel free to omit it or swap in parsley instead.
- Avocado - For added richness. I like adding them in chunks, but guacamole is always a solid option, too.
- Red Onions - Fresh or pickled, I love their bright color and piquancy.
- Scallions - Use both the whites and the greens for a nice balance of flavor and color.
- Radishes - For peppery crunch and gorgeous color. Soak them in ice water for about 10 minutes after slicing to get them extra crunchy.
- Vegan Sour Cream - Because who doesn’t love sour cream?!? My personal favorite brand of plant-based sour cream is Forager. Feel free to swap in vegan greek yogurt or some Chipotle Bitchin’ Sauce instead.
- Jalapeños - Fresh coins are brighter, spicier, and crunchier, while pickled ones are addictively delicious. Take your pick, or use them both.
- Limes - For a shot of fresh acidity.
- Salsa - Mild, medium, or hot, roja or verde, salsa is always welcome when chips are involved.
- Hot Sauce - I suggest Mexican favorites like Cholula or Tapatio, but Crystal or Tabasco are great too.
Pro Tips for Vegan Loaded Nachos
- Work in layers. There’s nothing more disappointing than eating the top layer of your nachos to find a bunch of dry, topping-less chips underneath. Avoid this sad fate by working in layers. Spread a single layer of chips out, add the vegan queso and walnut meat, and bake for 6-10 minutes. If you need to serve a larger crowd, add another layer on top of the first. You can also make multiple pans!
- Invest in ¼ sheet pans. Normal cookie-sheet-sized sheet pans are actually considered ½ sheet pans in the restaurant world. Divide them in half and you get ¼ sheet pans, which are perfect for individual dinner-sized portions of vegan nachos. As a bonus, they’re the perfect size for balancing on your lap while watching the game.
- Use parchment paper for easy clean-up. Making nachos vegan is a snap — just swap the dairy for plant-based alternatives. That said, cleaning up burnt-on nacho cheese is a pain in the butt no matter whether it’s made with dairy or not.
Are nachos vegan? Most nachos you’ll find at bars and restaurants are made with cheese, not to mention meat and sour cream, so not all nachos are suitable for vegans. That said, most tortilla chips ARE vegan (and conveniently gluten-free too), so it’s easy to make your own plant-based nacho masterpieces at home!
How To Make Vegan Sheet Pan Nachos
Prepare the Walnut Taco Meat: First soak the walnuts in boiling water for 30 minutes (this will give them a chewy, "meaty" texture. Drain and rinse the walnuts, then place the walnuts, taco seasoning, and soy sauce in a food processor. Pulse everything carefully until you have meat-like crumbles. Be careful not to over process, or the walnuts will turn into mush. Preheat a large non-stick skillet over medium heat and coat with oil. Add the walnut crumbles and sauté for 5-7 minutes until toasted and fragrant. Set aside in a bowl when done.
Warm the Nacho Base: Preheat your oven to 400°F. Spread chips in a single layer on a large sheet pan. The chips can be partially overlapped and close, just not layered super high. Spread the nacho cheese and beans evenly over the chips. Bake the nachos for 5-7 minutes until warmed through.
Load The Nachos Up: Choose some or all of the cold topping options and sprinkle them evenly over the nachos. Serve immediately with lime wedges, and enjoy!
- Vegan Potato Nachos - Swap in french fries, home fries, or tater tots in place of the tortilla chips for a grain-free alternative.
- Use a Different “Meat” - Grated soy, pulled mushrooms, TVP, or jackfruit are all nut-free vegan meat alternatives that are simply delectable.
- Go Low Carb - Load all your favorite nacho toppings on a bed of roasted cauliflower and bell peppers for a keto version of vegan nachos.
Why You’ll Love This Recipe
Aside from being one of the most universally appealing snack foods around, this delicious veggie nacho recipe is also:
- Super Versatile - Feel free to add or swap out ingredients at will. This is your dinner, so make it work for you!
- Quick & Easy - You only need about 20 minutes to whip up a batch of these delectable loaded chips, so go ahead and procrastinate as long as you need to. 😂
- Allergen-Friendly - Since these are vegan nachos, you know they’re dairy-free and egg-free, plus most tortilla chips are gluten-free. You can also easily make them soy-free or nut-free depending on who’s coming to play.
- Budget-Friendly - It’s crazy how far you can stretch ingredients with the addition of some cheap and salty tortilla chips! My fella and I turn to these often during rent week because they’re so easy on the wallet.
Let me know if you try out these fully loaded vegan sheet pan nachos, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.
More Vegan Appetizers:
- Cucumber Bites
- Mexican Street Corn
- Whipped Feta Dip
- Pierogies with Potatoes and Impossible Meat
- Fried Olives
- Pigs in a Blanket
Pin the image below to save this recipe for your next party!