🍟 Side Dishes

Loaded Vegan Nachos

Loaded Nachos is a beloved crowd‑pleasing snack and meal with Mexican‑American roots, known for layers of crispy tortilla chips piled high with savory toppings. This fully vegan version keeps all the bold, satisfying flavors and textures — replacing meat and dairy with wholesome plant‑based ingredients like spiced lentil “meat”, creamy dairy‑free cheese sauce, and fresh zesty toppings. Perfect for sharing at gatherings, game nights, or as a filling main dish that everyone can enjoy.

Shared by paula

—

Time

35 min

Serves

Difficulty

easy

🛒 Ingredients

#Base & Savory Filling:
1 large bag (approx. 200–250g) sturdy corn tortilla chips
1 cup dry green or brown lentils, rinsed
2 cups vegetable broth,, 1 tbsp taco seasoning (vegan‑certified)
1 can (400g) black beans, drained and rinsed
½ cup diced onion,, 1 tbsp olive oil
#Creamy Cheese Sauce:
1 cup raw cashews (soaked in hot water for 30 mins, then drained)
¾ cup water or unsweetened plant milk,, 2 tbsp nutritional yeast
1 tbsp cornstarch,, 1 tsp garlic powder,, ½ tsp onion powder
½ tsp salt,, 1 tbsp lemon juice
#Fresh & Finishing Toppings:
2 medium tomatoes, diced
1 ripe avocado, cubed
2 jalapeños, sliced (fresh or pickled)
Fresh cilantro leaves, chopped
Vegan sour cream,, Lime wedges for squeezing
Optional: pickled red onions, sliced black olives

👩‍🍳 Instructions

1
Prepare the savory filling: Heat olive oil in a pan over medium heat. Sauté onion until soft, then add rinsed lentils, taco seasoning, and vegetable broth. Simmer for 15–20 minutes until lentils are tender and liquid is mostly absorbed. Stir in black beans and keep warm.
2
Make the cheese sauce: Place all cheese sauce ingredients into a high‑speed blender. Blend on high until completely smooth and creamy. Pour into a small saucepan, cook over low heat while stirring constantly for 2–3 minutes until thickened.
3
Assemble & bake: Preheat oven to 190°C / 375°F. Spread tortilla chips evenly over a large baking sheet. Spoon over the lentil‑bean mixture, then drizzle generously with warm cheese sauce. Bake for 10–12 minutes until everything is heated through and chips are crisp.
4
Top & serve: Remove from oven and top immediately with diced tomatoes, avocado, jalapeños, cilantro, and a drizzle of vegan sour cream. Serve right away with lime wedges on the side.