Spache the Spatula

The Ultimate Vegan Nachos

I’m hopelessly addicted to Tex-Mex.

Fully loaded nachos that are totally #Vegan | #recipeNot even joking, I eat something with salsa and avocado or guacamole pretty much everyday, and I routinely claim chips and salsa as my favorite food (is that even a normal favorite to have??). I don’t know what it is, but I can’t get enough of the flavors.

Soooo, you guys know I gave up meat and dairy, but that doesn’t mean I can’t still have fully loaded nachos. Truly, you likely wouldn’t even notice these were vegan given the flavor—even Mikey agreed they were totally delicious.

Fully loaded nachos that are totally #Vegan | #recipeBelieve it or not, vegan cheeses have a come a super long way. They taste effing amazing! The kind I used for these nachos is even aged! It tastes great straight from the bag, and it melts! Anyway, the brand I used is Parmela Creamery. I think I found it at Whole Foods, but there are lots of options if you can’t find this one.

The sour cream-like drizzle you see on top is actually a garlicky cashew cream that is so crazy flavorful that I’ve been squirting it on everything. I put it in a little squeeze bottle and I have been drizzling it in and on taquitos, quesadillas, soup, chips….you name it. It’ll keep in your fridge for at least a week, so make a batch and generously drizzle on everything, ever.

For the “meat” component, I sautéed some onion and added in some crumbled tempeh and chili powder. It was so tasty that I kept sneaking spoonfuls before they made their way to the chips. Tempeh is made of soy beans, so this part kind of doubled as not only a meat component, but a bean component!

Fully loaded nachos that are totally #Vegan | #recipe

To round out the toppings, I added some chopped avocado, pickled jalapeños, some dollops of salsa, and fresh cilantro. I probably would have added black olives, too, if I had them. You can, of course, customize your toppings anyway you see fit. You could swap the prepared salsa out for some fresh tomatoes or a chunky pico de gallo.

This was one of those meals that was just crazy satisfying. And then I had it again for lunch the next day and it was just as satisfying, LOL.

Fully loaded nachos that are totally #Vegan | #recipe

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The Ultimate Vegan Nachos

Yield: 3-4 servings


for the garlicky cashew cream:

  • 1 cup raw cashews soaked for 3 hours or overnight
  • 1/2 cup almond milk (I actually use an almond-cashew blend)
  • juice of half a lemon
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper, to taste

for the tempeh:

  • 5 to 6 ounces tempeh
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • salt
  • 3 tsp chili powder (homemade recipe here)

for the nachos:

  • tortilla chips
  • 7 oz. sharp cheddar aged nut cheese (I like this brand)
  • diced avocado
  • salsa
  • pickled jalapeños
  • fresh cilantro
  • lime wedges


for the garlicky cashew cream:

  1. Add all of the ingredients to a blender, and blend until smooth. Taste, and adjust seasoning as necessary.

for the tempeh:

  1. Put the tempeh in a microwave safe container with a splash of water. Microwave for two to three minutes until tender. Allow to cool and then crumble into pieces.
  2. In a medium saute pan, heat the oil over medium-high heat. Add in the onion and a pinch of salt, and sauté for 8 minutes. Add in the chili powder and stir for one minute. Add in the tempeh and cook for about 5 minutes until warmed through.

for the nachos:

  1. Preheat the oven to 350 degrees. Line a 9"x13" baking sheet with tinfoil.
  2. Spread a layer of chips over the foil, and top with the tempeh mixture. Follow with the cheese, and coo for 10-12 minutes, until the cheese is melted and everything is warm.
  3. Serve with dollops of salsa, pickled jalapeños, avocado, fresh cilantro, a big drizzle of the garlicky cashew cream, and lime wedges.

*cashew cream recipe from here

Fully loaded nachos that are totally #Vegan | #recipe


4 Responses to “The Ultimate Vegan Nachos”

  1. CakePants — May 26, 2016 at 7:09 am

    Mmm…these nachos look great! I don’t know that I’ve ever tried tempeh, but I have to admit that it’s making my mouth water right now. And that garlicky cashew cream sounds irresistible!

    • Rachael replied: — May 26th, 2016 @ 12:14 pm

      Tempeh is really interesting! The flavor is quite mild and a bit nutty. It’s delicious!
      And thank you!

  2. Megan @ Pip and Ebby — May 31, 2016 at 7:03 am

    We’d be two peas in a pod because I could literally eat guac, salsa and chips at every meal. These nachos look incredible!

    • Rachael replied: — May 31st, 2016 @ 1:47 pm

      Ah we’d get along swimmingly!
      Thank you, Megan 🙂

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