Loaded Vegan Nachos

These loaded vegan nachos are sure to satisfy your cravings. They’re rich, gooey, meaty, and cheesy, but entirely vegan!

I love nachos. Who doesn’t? Nachos are a perfect food, whether they’re a midday snack, a party dish, or a meal all by themselves. These loaded vegan nachos have all the components that I want in a plate of nachos. There are meaty vegan crumbles and rich beans. There’s lots of spice, and of course, gooey cheese that’s sure to get all over your fingers. Make them for dinner or as a snack on game day … they’re perfect either way.

Why You’ll Love These Vegan Nachos

These loaded nachos are one of my go-to dishes. Here are three things that I love about them.

• They don’t taste vegan. These nachos use plant-based cheese and meat, but you really wouldn’t know if you weren’t making them. The taco seasoning helps make the meat really taste meaty, while the vegan cheese sauce is a rich and creamy cheese substitute. Even a carnivore would agree that these loaded nachos have got it going on!
• They’re easy. Nachos might be one of my favorite foods, but they’re not one that I want to spend all day in the kitchen laboring over. This meal comes together in about 20 minutes.
• They’re customizable. This recipe is pretty simple, because it’s all about the toppings. You can make this recipe any day of the week, and then add whatever toppings you’re feeling like to the party. The loaded nachos will be different each time!

Notes on Ingredients

Here’s everything you need to make these vegan loaded nachos. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

• Corn chips – You can use white, yellow, or blue corn chips.
• Vegan crumbles – Whatever brand you prefer will work just fine. They should be cooked before you start making these nachos.
• Black beans – Make sure you buy plain black beans, rather than seasoned ones. They should be drained and rinsed for this recipe.
• Water
• Taco seasoning
• Vegan cheese sauce – This is my go-to recipe .

What Is Taco Seasoning?

Taco seasoning is a spice blend that usually includes onion, garlic, chili, paprika, and oregano. It often has cumin in it as well, and sometimes some other spices. You can find taco seasoning in the grocery store, but if you’re in a pinch, you can make some by combining those ingredients.

How to Make Loaded Vegan Nachos

Here’s how to make this super quick and easy recipe.

• Prep. Preheat the oven to 350F and line a baking sheet with aluminum foil or parchment paper.
• Season the vegan crumbles. Add the cooked vegan crumbles to a skillet over medium-low heat. Add taco seasoning and water and cook until the water has evaporated. Make sure to occasionally stir the mixture.
• Add the beans. Pour the beans into the skillet and cook for 5 minutes, stirring occasionally.

• Assemble the nachos. Lay down a layer of chips on the baking sheet, and top with the vegan crumble and black bean mixture, then pour the vegan cheese sauce on top. Repeat the process to build a second layer.

• Bake. Place the baking sheet in the oven, and cook for 5-6 minutes. Since everything is already cooked, you’re just trying to warm up the chips at this point.
• Serve. Remove from the oven, add your favorite toppings, and eat up!

Tips for Success

Here are some tricks and tips to make sure that your loaded vegan nachos hit the spot.

• Adjust the seasoning. After you’ve cooked the beans, taste the bean and vegan crumble mixture to see how the seasoning is. Add more taco seasoning if the mixture is tasting too bland or mild.
• Don’t overcrowd the chips. Nothing’s worse than a plate of nachos that has the wrong ratio. We’ve all experienced that situation, when you’ve eaten all the toppings but there are still 30 naked chips left on the plate. To keep that from happening, lay just a single layer of chips on the baking sheet when you start assembling the nachos. Don’t crowd the chips too much, or some of them won’t get any flavoring.
• Keep an eye on the oven. Once you place the nachos in the oven, keep a close eye on them. You want to warm up the chips, but you want to be careful not to burn them. If you notice that the chips are changing color, take the nachos out of the oven.

Topping Ideas

There’s no shortage of toppings that you can put on these loaded vegan nachos. Here are some of my favorites.

• Tomatoes. Chopped up tomatoes add a fresh element that helps cut through the richness of the nachos.
• Pico de gallo. Just like the chopped tomatoes, pico de gallo is fresh and light, which helps balance the beans, meat, and cheese.
• Salsa. Salsa and nachos is a match made in heaven!
• Vegan sour cream. I love to put vegan sour cream on my nachos whenever I have spicy ingredients. The vegan sour cream helps calm down your mouth when it’s on fire. Speaking of which …
• Jalapeños. If you want a kick for your loaded nachos, you can add fresh or pickled jalapeño slices.
• Olives. Black olives are a common addition to loaded nachos, and add a nice hit of salt, and some good texture.
• Guacamole. Who doesn’t love chips and guacamole?
• Sliced avocado. Guacamole isn’t the only way to get your avocado fix. Some slices on top of the loaded nachos add richness and creaminess to the dish.
• Cilantro. A classic that adds a lot of freshness to the dish.
• Green onion. I’m a huge fan of green onions on loaded nachos. They add a fresh element, and also a little bit of a kick.

How to Store Vegan Nachos

You can store these vegan nachos in an airtight container in the fridge for up to 3 days. However, the chips will start to get soggy, so the nachos won’t be quite as good served as leftovers. To reheat them, place them on a baking sheet in a 325F oven until warm, about 5 minutes.

Can I Freeze This Recipe?

I don’t recommend freezing this recipe. Chips don’t freeze particularly well, and the texture of frozen and defrosted nachos would be pretty unfortunate. However, you can freeze the meat and bean mixture in an airtight container for up to 3 months, and then it will be easier to make loaded vegan nachos the next time.

Other Vegan Mexican Recipes to Try

Here are a few of my other go-to Mexican recipes. If you enjoyed these loaded vegan nachos, then you’ll love these recipes, too.

• Vegan sofritas
• Vegan birria tacos
• Mexican breakfast burritos
• Mexican quesadillas with avocado cilantro cream sauce
• Grilled Mexican street corn
• Vegan arepas

Ingredients

For the Nachos:

• 1 bag corn chips
• 10 ounces vegan crumbles , cooked according to package
• 1 15-ounce can black beans , drained and rinsed
• 1/2 cup water
• 2 tablespoons taco seasoning
• 1 cup vegan cheese sauce

Optional Toppings:

• Tomatoes
• Pico de gallo
• Salsa
• Vegan sour cream
• Jalapeños
• Olives
• Guacamole
• Avocado
• Cilantro
• Green onion

Instructions

• Preheat the oven to 350℉/180℃ degrees and line a baking sheet with parchment or aluminum foil.
• Add the cooked vegan crumbles, water and taco seasoning to a large skillet. Cook over medium-low heat, stirring occasionally, until the water has cooked away.
• Add the black beans to the taco crumbles and stir. Cook for another 5 minutes to heat the beans.
• Put a layer of corn chips on the prepared baking sheet. Top with the crumble/bean mixture. Then top with a little vegan cheese sauce. Add another layer of chips, followed by the crumble/bean mixture, and vegan cheese.
• Place the baking sheet in the oven and bake for 5-6 minutes, just to warm the chips.
• Remove from the oven and top with your favorite toppings.

Notes

• For the cheese sauce, I use this recipe .
• Adjust the taco seasoning after cooking the vegan meat crumble and beans.
• Don’t overcrowd the chips in the baking sheet.
• Keep an eye on the oven to make sure the chips don’t burn.
• The nachos are best served fresh, but you can store them in an airtight container in the fridge for up to 3 days, and reheat in a 325F oven for 5 minutes.

Loaded Vegan Nachos

Ingredients

For the Nachos:

• 1 bag corn chips
• 10 ounces vegan crumbles cooked according to package
• 1 15-ounce can black beans drained and rinsed
• 1/2 cup water
• 2 tablespoons taco seasoning
• 1 cup vegan cheese sauce

Optional Toppings:

• Tomatoes
• Pico de gallo
• Salsa
• Vegan sour cream
• Jalapeños
• Olives
• Guacamole
• Avocado
• Cilantro
• Green onion

Instructions

• Preheat the oven to 350℉/180℃ degrees and line a baking sheet with parchment or aluminum foil.
• Add the cooked vegan crumbles, water and taco seasoning to a large skillet. Cook over medium-low heat, stirring occasionally, until the water has cooked away.
• Add the black beans to the taco crumbles and stir. Cook for another 5 minutes to heat the beans.
• Put a layer of corn chips on the prepared baking sheet. Top with the crumble/bean mixture. Then top with a little vegan cheese sauce. Add another layer of chips, followed by the crumble/bean mixture, and vegan cheese.
• Place the baking sheet in the oven and bake for 5-6 minutes, just to warm the chips.
• Remove from the oven and top with your favorite toppings.

Notes

• For the cheese sauce, I use this recipe .
• Adjust the taco seasoning after cooking the vegan meat crumble and beans.
• Don’t overcrowd the chips in the baking sheet.
• Keep an eye on the oven to make sure the chips don’t burn.
• The nachos are best served fresh, but you can store them in an airtight container in the fridge for up to 3 days, and reheat in a 325F oven for 5 minutes.

Nutrition

Loaded Vegan Nachos https://jessicainthekitchen.com/vegan-loaded-nachos-recipe-cheese-sauce-meat-crumble/ December 19, 2022

This vegan eggnog recipe is just as rich and creamy as traditional eggnog. It’s fun and festive, and only takes a few minutes to make.

One of my favorite parts about the holidays is making cozy drinks. Hot chocolate, pumpkin spice lattes, peppermint tea … it’s all festive and cozy! And no drink is more traditional when Christmas rolls around than eggnog. I love eggnog, but the traditional recipe is full of cream and, as the name suggests, eggs! So I came up with this vegan eggnog recipe in hopes of filling my holiday mug with a dairy-free, egg-free drink that tastes just as good as the original.

Success! This recipe is every bit as rich, creamy, and flavorful as the standard eggnog that you buy in the store. A combination of almond milk and raw cashews take the place of cream and eggs, resulting in a wintry drink that’s comforting, flavorful, and a lot healthier than traditional eggnog. If you’ve been looking for a way to enjoy eggnog without consuming dairy and eggs, then this is the recipe for you.

Notes on Ingredients

Here are all the ingredients you need for vegan eggnog. Be sure to scroll to the recipe card at the bottom of the page to see the exact amounts of each of the ingredients.

• Non-dairy milk – You can use your favourite but I recommend soy milk, cashew milk, oat milk or almond milk. Make sure that you use unsweetened non-dairy milk.
• Cashews – You want to use raw, unsalted cashews for this recipe. Soak them overnight, then rinse them before making the eggnog.
• Cinnamon
• Pumpkin spice
• Sea salt
• Brown sugar – or coconut sugar , cane sugar or any other granulated sugar.
• Vanilla extract – This is an optional ingredient but I highly recommend it, as it makes the drink taste very wintry. Just make sure that you buy pure vanilla extract.

What’s in Pumpkin Spice?

Pumpkin spice is a common spice blend that you can find in any grocery store or spice shop. Every spice company has their own recipe, but it usually contains five ingredients: cinnamon, nutmeg, cloves, allspice, and ginger. If you don’t have pumpkin spice blend, you can make your own blend by using equal amounts of all five ingredients.

How to Make Vegan Eggnog

Here’s how to make this super easy, creamy vegan eggnog recipe.

• Add the ingredients to a blender . Put all of the ingredients into a blender.
• Blend. Turn the blender on and let the mixture blend for 3 minutes, until fully blended.

• Serve. Pour the vegan eggnog and you’re ready to go! You can drink it cold, or warm it up on the stove over a low heat.

Tips for Success

Here are a few tricks and tips for making the best possible vegan eggnog.

• Adjust the flavor. Some people like their eggnog to be super spicy, while others prefer just a mellow, background flavor. Adjust the amount of pumpkin spice based on how you like your eggnog. Or, if you like certain flavors in pumpkin spice more than others, add those in addition to the pumpkin spice blend.
• Add fun rims and garnishes. You can really play with this vegan eggnog when serving it. One fun way to take the drink to a new level is to add a flavored rim … I like cinnamon and sugar! Garnishes are also fun, such as ground cinnamon, whole cinnamon sticks, ground nutmeg, or whole star anise.
• Make sure it’s smooth. Blending the vegan eggnog for 3 minutes should ensure that it’s a smooth mixture, but depending on your blender it might still have small bits of cashew. To make sure that the drink is perfectly smooth, pour it through a sieve (or, for the smoothest possible drink, through a cheesecloth-lined sieve).

Serving Suggestions

I’ll be honest, my favorite way to serve vegan eggnog is with booze! It tastes so good if you add brandy, whiskey, or rum to this recipe. To keep it classic, I like to serve my vegan eggnog alongside some Christmas sweets. Here are a few of my favorite things to serve with it.

• Christmas chocolate bark
• Vegan pumpkin cookies
• Peppermint chocolate brownies
• Vegan pumpkin cheesecake swirl brownies
• Vegan gingerbread men

How to Store Vegan Eggnog

You can keep this vegan eggnog in an airtight container in your fridge for up to 5 days. Shake before serving, and then serve cold or heated up on the stove over low heat.

Can I Freeze This?

You can absolutely freeze vegan eggnog. However, it might separate a little bit when it thaws, so you might have to throw it back in the blender. Store the drink in an airtight container in the freezer for up to 2 months.

More Winter Drinks to Make

Here are a few of my other favorite drinks to make during the winter.

• Vegan hot chocolate
• Winter cranberry gin fizz cocktail
• Spiced mulled wine
• Red wine apple cider fall sangria
• Warm spiced apple cider

Ingredients

• 3 cups non-dairy milk , such as soy milk, oat milk, cashew milk, or almond milk
• 1/2 cup soaked cashews , soaked overnight, rinsed and drained OR just easily boiled for 5 minutes*
• 1 teaspoon cinnamon
• 1 to 2 teaspoons pumpkin spice**
• 1/4 teaspoon sea salt
• 2/3 cup brown sugar , or cane sugar, coconut sugar, or any other granulated sugar
• 1/2 teaspoon vanilla extract , optional

Instructions

• Blend all the ingredients in your blender for 3 minutes, until completely blended.
• Pour into glasses and enjoy! You can also enjoy this warm by heating is up slowly in a pot on the stove.

Notes

• If you want your eggnog to be perfectly smooth, be sure to blend it long enough so that all of your spices blend in! Otherwise, you could definitely strain it if you want!
• You can definitely add liquor to this if you want!
• The pumpkin spice mix is to make life easier for you! You can definitely swap it out for equal parts of cinnamon, nutmeg, ginger, cloves and allspice!