These EPIC Loaded Vegan Nachos are so dang good, perfect for a game-day or movie night, and approved by my non-vegan friends and family!

Recently my mom has gotten into football, so whenever I’m coming to visit and there’s a game on she requests I make these Loaded Vegan Nachos! In fact, I brought these to a party and a friend of mine said “If I could eat like this all the time I’d go vegan!” and I was like “you can dude!!”

Suffice to say these are super dang good and will satisfy even the most skeptical non-vegan!

Ingredients for Loaded Vegan Nachos

One of the best things about these Nachos is you can customize them to your heart’s content. Here’s how I make mine!

Chips – You can make your own chips from scratch by cutting up some tortillas and frying them, but store-bought will do great too. I personally like getting the freshly made ones by the store, but my wife likes Mission Brand, so get whatever you like!

Meat – You can either make some Tofu Taco Meat, or Vegan Taco Meat, of use Lentils & Mushrooms, or TVP, or Tempeh. Just season it with my Taco Seasoning!

Beans – You can use whole beans, but I like using Refried Beans as they act like a glue to hold all the toppings on the chip. You can make some Refried Beans from scratch, or some Quick Refried Beans using whole canned beans. Or your favorite store-bought too!

Nacho Cheese – I’m making my Vegan Nacho Cheese, but you can use whatever Vegan Cheese Sauce you like!

Pico de Gallo – I whipped up a simple Pico de Gallo, you can also use store-bought or whatever veggies you like!
Guacamole – Also just whipped up a quick Guacamole. I typically will just mash avocado with some lime juice, salt and garlic powder. Maybe chopped cilantro, jalapeño, onion and tomato. Make it how you like!
Sour Cream – These days I just use some Vegan Yogurt in place of sour cream. My favorite yogurts are Forager and the Trader Joe’s Cashew Yogurt, they are so good! I like to add it to a squirt bottle too!

How to make Loaded Vegan Nachos

I recommend preparing the Pico de Gallo and Guacamole first. Store them in the fridge for now.

Next prepare the Taco Meat, and Refried Beans and keep them warm on low (in separate pots / pans on the stovetop).

After that, prepare the Nacho Cheese. I like to do this last as it’s best as fresh as possible.

You can heat up your chips in the oven if you like, but I usually don’t. I’ll lay them flat on a plate with minimal overlap so each chip is fully loaded. First add some refried beans to the chips, then the meat, cheese, pico de gallo, guac and then sour cream!

Storage

Most of the components can be stored in the fridge for up to a week, so it’s great for meal prepping Nachos! Guacamole is good for a day. If you want your pico to last longer, only salt it before you eat it as salt will draw out moisture.

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