This vegan nacho recipe is loaded up with healthy veggies and made with flavorful vegan chorizo and optional vegan queso. A wholesome, no-guilt nacho recipe that is delicious, and easy, baked in the oven. Vegan and Gluten-free!
There is no greater power than to be in harmony with oneself, which is to fully embrace all that we are.~ Panache Desai
I’m a little embarrassed to tell you how often this nacho recipe happens for dinner around here. My husband practically begs for them, and over the years I’ve played with fun and different ways to make them a little less heavy and more of a meal.
Long ago I cut out the meat and switched to vegan chorizo, and Brian really didn’t take too much notice. Then I experimented with adding a lot of fresh things to the top of the nachos and using vegan queso cheese. Using little dollops of refried beans and adding avocado give them a delicious creaminess.
This latest incarnation is made with “Walnut Chorizo” which only takes 5 minutes to make! Brian gave it the double thumbs up, so I thought I better share it here.
What you’ll need ( Ingredients)
Vegan Chorizo
- Walnuts ( or you can make this Vegan Chorizo with Lentils)
- Spices: kosher salt, granulated garlic powder, cumin, coriander, smoked paprika, chili powder, ground chipotle ( or sub cayenne),dried oregano ( or thyme)
- Tomato paste ( or sub a canned chipotle pepper, or the adobo sauce from the can)
Nacho Ingredients
- Tortilla chips (enough to line a 13 x 18 inch sheet pan) I love this brand!
- Refried beans: canned or make your own, or use canned black beans.
- Melty vegan cheese- or make our vegan queso
Nacho Toppings
- Cherry tomatoes, Avocado, Radishes, Cilantro leaves, Pickled onions or pickled jalapeño, hot sauce, vegan sour cream
How to make Vegan Nachos (instructions)
Step One: Make the vegan walnut chorizo.
The walnut chorizo is basically blended up walnuts with “chorizo ” spices like cumin, coriander and smoked paprika and a little tomato paste. You could also use the adobo sauce from a can of chipotles. Make this as spicy or as mild as you want.
(For this Vegan Nachos recipe, I’ve partnered with California Walnuts to create a nutritious, flavorful recipe featuring walnuts.)
Earthy, meaty walnuts become the flavorful base of this recipe. The awesome thing is, you will find a hundred other uses for this Walnut Chorizo – think tacos, breakfast burritos, enchiladas, taquitos, burrito Bowls…. you get the idea!
For added protein, you can add cooked lentils- like we do here in our Vegan Chorizo Recipe. But what I like about this walnut chorizo is that there is no cooking involved- so it is very quick and easy!
The walnut chorizo has so much depth and flavor, such a great meat substitute!
Step two: Assemble the nachos!
Line your baking tray with parchment paper so the cheese doesn’t stick.
My favorite Tortilla Chips: This Siete Brand offers organic, non-GM corn tortilla chips made with avocado oil and is available at most upscale grocery stores.
Sprinkle with the vegan chorizo, vegan cheese (or this vegan cheese sauce), and small dollops of refried beans or scatter with black beans.
Step three: Bake!
Bake the nachos in a 375F oven for 12 minutes or until the cheese is melty and the tortillas and chorizo are warmed through.
Step four: prep the toppings!
Vegan Nacho Toppings!
While the nachos are baking, prep the fresh ingredients that will go on the top! Just pick a few.
- Red onion, Pickled Onions or Pickled Jalapenos (or sliced jalapeños)
- Diced tomatoes
- Chopped Cilantro
- Sliced Avocado
- Sliced Radishes
- Quick Hot sauce
Step Five: Load them up!
Top with any or all of the fresh toppings, and your favorite hot sauce. And there you have it…..delicious, guilt-free, Vegan Nachos! Time to dig in.
Let us know what you think of these in the comments below!
More Recipes you may like!
Vegan Nacho Recipe
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 6 1x
- Category: appetizer, vegetarian, vegan
- Method: Baked
- Cuisine: Tex Mex
- Diet: Vegan
Description
Vegan Nachos! These loaded vegan nachos are made with flavorful “walnut chorizo”! A healthy, delicious nacho recipe that is baked in the oven. Vegan-adaptable and Gluten free!
Ingredients
Walnut Chorizo
- 1 cup walnut
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated garlic powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground chipotle ( or sub cayenne), more to taste
- 1 teaspoon dried oregano ( or thyme)
- 1 tablespoon tomato paste ( or sub a canned chipotle pepper, or the adobo sauce from the can)
- 1 tablespoon water, and more to desired consistency
Nachos
- Tortilla chips ( enough to line a 13 x 18 inch sheet pan)
- 1 cup refried beans (optional) or black beans
- 1 1/2 cups vegan cheese ( 4-6 ounces) or make this vegan queso
- 1 batch vegan chorizo
Fresh Toppings
- 1 cup cherry tomatoes, sliced
- 1 avocado, sliced
- 3 radishes, sliced
- 1/4 cup cilantro leaves
- Garnishes: pickled onion and jalapeño, hot sauce, vegan sour cream
Instructions
- Preheat oven to 375F
- Make the Walnut Chorizo. Place walnuts, spices, salt and tomato paste in a food processor and pulse until it is the texture of course sand. Add a tablespoon of water, and pulse again, until just combined. ( see notes) Set aside.
- Line a ½ sheet pan ( 13 x 18 inches) with parchment paper. Cover with tortilla chips. Drizzle chips with a little hot sauce. Spread out small spoonfuls of refried beans over top. Sprinkle with the cheese and spread out the walnut chorizo. Place in the oven until warmed through and cheese is melted, about 10- 12 minutes. While it’s baking prep your garnishes.
- When the cheese is melty, sprinkle it with tomatoes, cilantro, radishes, avocado, cilantro, and any other garnishes you like.Pickled onions and jalapeños are nice. Sour cream or yogurt also good. 🙂
- Eat immediately! These are best served right away, before cheese unmelts!
Notes
If using the walnut chorizo as taco filling or in burritos, where you might heat it up in a skillet, feel free to add a another tablespoon or two of water, so it doesn’t dry out in the pan. For extra richness you could even add a drizzle of olive oil.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 412
- Sugar: 3.1 g
- Sodium: 687.8 mg
- Fat: 24.5 g
- Saturated Fat: 5.6 g
- Carbohydrates: 41.7 g
- Fiber: 8.7 g
- Protein: 9.8 g
- Cholesterol: 0 mg
This recipe was SO good and so quick and simple! Will be making this a lot!
Thanks so much Rayanne- glad you enjoyed this!
Love these! We didn’t have enough Pecans and I can’t have walnuts so we added sunflower seeds. No Lentils or beans. A new favorite starter when we have guests and also a main course for ourselves 😍
Perfect-love how you improvised!
Great recipe, so tasty and yummy. I serve it as starter or side dish.
Great to hear!
Sooooo tasty!!!
Great to hear Angeli!
Love the walnut chorizo! It’s seasoned so perfectly, and has been a game changer. My husband has been having a tough time cutting out meat, even though he really wants to. This has made it much easier. And honestly, realistic lol cause we are about 1/4 burrito.
I made this for chorizo loving friends last night (added to your Tlayudas, Yum) and everyone was blown away by how it tastes like the real thing. One friend doesn’t even like the taste of walnuts, and she loved it.
Thanks so much for all of your beautiful recipes!
Oh Wow! Awesome and great to hear!
Love the walnut chorizo! It’s seasoned so perfectly, and has been a game changer. My husband has been having a tough time cutting out meat, even though he really wants to. This has made it much easier. And honestly, realistic lol cause we are about 1/4 burrito.
I made this for chorizo loving friends last night (added to your Tlayudas, Yum) and everyone was blown away by how it tastes like the real thing. One of them doesn’t even like the taste of walnuts, and she loved it.
Thanks so much for all of your beautiful recipes!
This chorizo is awesome!
loved it
Awesome Juanita!
I made these on Cinco de Mayo and discovered that I had 2 bags of pecans and no walnuts. The pecan nachos were great and everyone loved it!
Perfect! Thanks for sharing Michele!
We tried this recipe last night – one in our house doesn’t eat meat, and everyone, including the big meat eaters, thought it tasted great. We will for sure make this again.
My wife thought it was ground beef! So yummy!
Wow!! Really? Crazy, love it!
Hi there. How long would the walnut chorizo keep (in the fridge) do you think?
Thanks,
4 days!
Looks so delicious and perfect for parties!
I overlooked my nachos but it was well worth it just to have this walnut chorizo in my arsenal now. WOW, fantastic!
Glad you liked it!
This recipe is so awesome. I’ve made it twice and I crave it all the time. One of my favourites for sure. I’m going to use this in my taco salad cause it’s so good. Delish! I’m a veggie lover and your recipes hit the spot for me time and time again.
I made this tonight & we loved it! Thanks so much!
I love this recipe! I have already made it 4 times in 2 weeks… My friends love it and me too. Its so fresh and a joy to eat! Thans for this wonderful recipe.
So happy you liked them, thanks for sharing!
Because I eat low carb I wanted to make this without the nacho’s. So I subbed eggplant slices for the crisps. I sliced several eggplants in thin slices and greased them with a little bit of olive oil. I backed them in the oven for 15 minutes and then covered them with vegan cheese and your fabulous walnut chorizo and followed your recipe. It’s not nacho supreme anymore, but who cares, supreme it was!!!
Ahaha! Love it, thanks for sharing how you adapted! Wonderful!
Awesome! Easy and quick for weeknight nacho night. Chorizo definitely a keeper recipe. Thanks for sharing!
We made this for a quick weeknight dinner. My teenager gobbled up the chorizo. It was easy and quick to make and raised the level of nacho night. Thank you for sharing this recipe. Yum!!
Another new favorite from Feasting at Home! Thoroughly enjoyed and look forward to making again (although I may have to invite some more people over so my husband I don’t kill another bag of chips between the two of us – hard to exercise self constraint with these puppies).
Made this last night , along with a batch of margaritas, and it was so good! A perfect Saturday night meal! That walnut chorizo is the bomb! My carnivore husband and son-in-law loved it. So many options to use it. Heck, it was good with a chip! I also want to make the probiotic, or prebiotic? hot sauce.
Can I sub pecans! My husband is allergic to walnuts.
I haven’t tried it… but it should work? Will you let me know if you do?
I made these on Cinco de Mayo and discovered that I had 2 bags of pecans and no walnuts. The pecan nachos were great and everyone loved it!
I have no clue what real chorizo tastes like, having been a veg-a-terrible for over 30 years, but I just made this chorizo and it’s delicious!! Easy peasy to make and I plan to use it on some tostadas tonight for dinner which will feature most of the ingredients on your nachos. I’ve made carrot chorizo before which was pretty good, but this is better. Honestly, I’d give it six stars if I could. Thank you so much!
Made these last night and they were so tasty! Easy to put together, these will be a regular!