Incredible Loaded Vegan Nachos with Vegan Queso

I promised you guys more snack and game day recipes for upcoming Superbowl parties so here we are again and this one I think you’re going to really love, Incredible Loaded Vegan Nachos with Vegan Queso and Jalapeno Ranch. I have tried over the years, several Vegan Nacho recipes and let me tell you, these are my favorite!

These were born on one fateful Saturday afternoon after the gym and Andrew and I were on a hunger rampage. Seeing as that I had a bag of corn chips, something I almost never have sitting around, I decided to take a swing at Vegan nachos, basically throwing “everything but the kitchen sink” into them and, well, to make a long story short, they were so good we ate the entire sheet. So much for the gym!

Let’s talk about the Queso here briefly. I usually make vegan cheese sauce or Queso with cashews but on this particular day I didn’t have any, so I attempted to make one using just a roux, which if you’re unfamiliar, is that thickened sauce you get when you mix flour and oil or butter. This came out so good, it is truly the best vegan cheese sauce I’ve ever had, you cannot tell it is vegan at all! I added green chilies to mine which added a great flavor and texture but they’re optional and the sauce is great without them!

These nachos are amazing and, honestly pretty customizable as far was your toppings go! Although, I have to admit, the Herb Jalapeno Ranch really takes the whole thing right over the top! If you don’t have the ingredient’s to make that though, you can just top the nachos with pickled jalapenos for extra added spice! DIG IN!

Ps. Go Philly (it’s an unpopular take, and I don’t give a damn)

Lots of Love,

Jackie

Print Recipe

Incredible Loaded Vegan Nachos with Vegan Queso

Be the hero of your Superbowl party with these totally vegan nachos fully loaded with avocado, vegetables, perfectly baked tofu and smothered in a smoky vegan queso and a spicy, herb jalapeno ranch sauce.

Prep Time

10 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

Nachos

• 1 bag corn tortilla chips
• 1 14oz package Extra Firm Tofu cut into 1 inch squares
• 3 vine tomatoes diced
• 2 avocados sliced
• 6 radishes sliced into rounds
• 1 red onion finely chopped
• 2 tsps paprika
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp extra virgin olive oil
• Cilantro for garnish
• Herb Jalapeno Ranch

Vegan Queso

• 2 tbsp olive oil or vegan butter
• 3 cloves garlic minced
• 4 tbsp brown rice flour can use all purpose but use 3 tbsp
• 1/2 cup canned green chilies
• 2 cups non-dairy milk unsweetened
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp caynenne pepper
• 1 tbsp apple cider vinegar

Prep Time 10 minutes Cook Time 30 minutes Servings servings Ingredients Nachos 1 bag corn tortilla chips 1 14oz package Extra Firm Tofu cut into 1 inch squares 3 vine tomatoes diced 2 avocados sliced 6 radishes sliced into rounds 1 red onion finely chopped 2 tsps paprika 1 tsp salt 1 tsp pepper 2 tbsp extra virgin olive oil Cilantro for garnish Herb Jalapeno Ranch Vegan Queso 2 tbsp olive oil or vegan butter 3 cloves garlic minced 4 tbsp brown rice flour can use all purpose but use 3 tbsp 1/2 cup canned green chilies 2 cups non-dairy milk unsweetened 2 tsp paprika 1 tsp cumin 1 tsp chili powder 1/2 tsp caynenne pepper 1 tbsp apple cider vinegar

Instructions

1. Start by baking the tofu. Preheat your oven to 400 degrees. Place the tofu onto a large baking sheet and toss with the paprika, salt and pepper and olive oil. Bake in the oven for 30 minutes, flipping the tofu squares half way through.
2. While the tofu is baking, make the Vegan Queso. Heat the olive oil in a large sauce pan over medium heat. Add in the minced garlic and sautee for about one minute, be careful not to burn the garlic. Add in the brown rice flour and whisk vigorously for 1-2 minutes. It will start to clump up but it should be fully incorporated into the oil.
3. Slowly pour in the non-dairy milk 1/4 cup at a time, whisking into the flour mixture each time you add more milk. When you're out of milk, it should be a creamy sauce but it may be a little liquid still, continue whisking the sauce over medium heat until it thickens into a cream.
4. Add in the nutritional yeast, paprika, chili powder, cumin, cayenne pepper, onion powder and apple cider vinegar and whisk until all the spices are incorporated into the sauce. When the sauce is complete stir the green chiles into it. Set it aside and make the jalapeno ranch.
5. When the tofu and queso are completed assemble the nachos! Place half the chips onto a large baking sheet and top with queso, add the rest of the chips and then top with more queso, tomatoes, radishes, red onion, avocado and cilantro and drizzle the jalapeno ranch on top. DIG IN!!

Recipe Notes

1. For the Queso, you can use olive oil, vegan butter, or unrefined coconut oil. You can also use real butter if you're not vegan.
2. Click the link here for the Jalapeno Ranch Recipe.
3. Pro tip for making Nachos, put half the chips down, smother those in cheese then cover with the rest of the chips and top with cheese. That way there's cheese all the way through!
4. The tofu here is optional so if you're not a tofu person you can add black beans instead for protein!