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Vegan Nachos – Easy & Gluten Free

vegan nachos

So last night my family and I were feeling “snacky” and decided to make vegan nachos. This is what we came up with, with the ingredients we had on hand. Let’s just say, we’ll be doing this again! Probably soon! So much YUM!!

We made a dairy free nacho queso, courtesy of Minimalist Baker. This gooey cheesy recipe is so perfectly “pourable” and delicious! It is the absolute BEST dairy free queso I’ve ever tried. I list this as optional in my recipe below. But it is HIGHLY recommended.

So next time you’re feeling snacky, or craving pub food, I really recommend these homemade nachos. They are SO satisfying. They’re also very simple to make, and don’t require much work at all.

Just layer your chips, and your favourite toppings. Then serve with your favourite dips! I serve my vegan nachos with some dairy free sour cream, 3 minute guacamole, and Tostitos salsa.

Next time, I think I’ll add even more toppings. Since I was trying to please some picky children (and adults), I skipped a few toppings I would have otherwise used. Think corn, cilantro, black beans or refried beans, green onion, YUM. The options are almost endless!

Want even more delicious snacky type dishes?

Try my Baked Cauliflower Bites with Homemade Hot Sauce, Sweet & Spicy Plantain Chips or Baked Sweet Potato Fries.

vegan nachos

Vegan Nachos - Easy & Gluten Free

Course: Appetizer
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 4 servings
Easy vegan nachos are the perfect crowd pleasing appetizer to serve a large group. They are tasty and satisfying for all!
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  • 1 220g bag multigrain Tostitos or tortilla chips of choice
  • 1 340g package Yves Veggie Ground or other ground meat alternative
  • 1 tbsp paprika
  • 1/2 tbsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt or more to taste
  • 2 ripe tomatoes diced
  • 1/4 red onion diced
  • Minimalist Baker's queso optional


  • Spread your chips onto a large platter or tray.
  • In a large skillet, heat up your veggie grounds and add all the seasonings. Taste and add more salt or other seasoning as desired.
  • Sprinkle the veggie grounds over the chips, followed by the tomatoes and red onion.
  • Drizzle the queso over your chips and toppings if using. Do not over pour or your chips will get soggy.
  • Serve with 3 minute guacamole, dairy free sour cream, and your favourite salsa.


Serve extra grounds, tomatoes and queso in small bowls next to your nachos platter so your guests can add more to their plates as desired. Or you can use the extra toppings to replenish the platter once the top layer of chips is finished.
Calories: 390kcal | Carbohydrates: 48g | Protein: 19g | Fat: 14g | Saturated Fat: 1g | Sodium: 957mg | Potassium: 832mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1550IU | Vitamin C: 8.9mg | Calcium: 175mg | Iron: 6.6mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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