Looking for the ultimate game-day snack or a weeknight treat that doesn’t skimp on flavor but still fits your plant-based lifestyle? These easy sheet pan vegan nachos with plant-based cheese are everything you love about traditional nachos—crispy, cheesy, savory, and satisfying—but made with wholesome vegan ingredients and zero compromise. This isn’t just another plate of chips; this is a fully loaded vegan nachos experience with bold spices, vibrant veggies, and a rich, creamy vegan nacho cheese sauce that pulls everything together.
Whether you're diving into the world of vegan appetizers or looking to level up your homemade nachos recipe, this is your go-to guide on how to make nachos the plant-based way. Let’s dig in.
Fully Loaded Sheet Pan Vegan Nachos with Creamy Plant-Based Cheese
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Course, Snack
Cuisine American, Vegan
Servings 4 (generous portions)
Sheet pan (rimmed) Essential for baking and layering your nachos.
Blender or food processor Needed to whip up the creamy vegan nacho cheese sauce.
Mixing bowls For prepping and tossing veggies and beans.
Spatula or spoon For drizzling the cheese and layering toppings.
For the Nachos
- 1 large bag of tortilla chips choose sturdy, thick-cut chips to hold all the toppings
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 small red onion finely diced
- 1 red bell pepper diced
- 1 jalapeño sliced (optional, for heat)
- 1 avocado diced
- 1/4 cup sliced black olives
- 1 cup cherry tomatoes halved
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
For the Vegan Nacho Cheese
- 1 cup raw cashews soaked in water for at least 4 hours or boiled for 10 minutes
- 1/2 cup nutritional yeast
- 1/2 cup unsweetened almond milk or any plant-based milk
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon hot sauce optional
Preheat the Oven
Set your oven to 375°F (190°C). While the oven heats, start prepping your toppings.
Make the Vegan Nacho Cheese
In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, Dijon mustard, salt, olive oil, and hot sauce if using. Blend until completely smooth and creamy. This vegan nacho cheese is the heart of the recipe—it brings warmth, richness, and a delicious cheesy tang without any dairy.
Taste and adjust seasoning if needed. If it’s too thick, add a bit more plant milk until pourable.
Layer the Nachos
On your sheet pan, spread an even layer of tortilla chips. Scatter the black beans, corn, red onion, bell pepper, jalapeño (if using), and olives on top.
Drizzle half of the vegan nacho cheese generously over the nachos.
Add a second layer of chips, repeat with remaining toppings, and drizzle the rest of the vegan cheese sauce.
This layering technique helps you avoid the dreaded chip-only bottom layer and gives you those truly fully loaded vegan nachos.
Bake
Place the sheet pan in the oven and bake for 10–15 minutes, or until everything is heated through and the edges of the chips start to crisp up.
Garnish and Serve
Remove from the oven and top with diced avocado, cherry tomatoes, fresh cilantro, and a squeeze of lime juice. Serve immediately for the best flavor and texture.
Optional add-ons: Add a drizzle of hot sauce, a spoonful of guacamole, or your favorite salsa. This can also pair beautifully with pickled red onions or a quick vegan sour cream.
Pairings
These nachos are bold and zesty, which makes them excellent for pairing with a variety of sides and drinks:
Drinks
- Agua fresca (especially watermelon or hibiscus) for a light, fruity complement.
- A crisp, citrusy lager or pale ale if you're not strictly alcohol-free.
- Sparkling lime water or kombucha for a refreshing non-alcoholic option.
Sides
- Cauliflower buffalo bites for a spicy crunch that matches well with the creamy nacho cheese.
- A simple guacamole or avocado-lime crema on the side for dipping.
- A crunchy vegan slaw with red cabbage and carrots adds a fresh contrast.
If you're planning a full Mexican-inspired spread, add in some vegan tacos recipes for a diverse table or try cauliflower nachos recipes for variation.
Frequently Asked Questions
1. Can I use store-bought vegan cheese instead of making the sauce?
Absolutely. If you're in a hurry, many store-bought vegan nacho cheese options melt beautifully and save time. However, homemade gives you more control over ingredients and flavor.
2. What type of chips work best for vegan nachos?
Thick, restaurant-style tortilla chips hold up best to heavy toppings and gooey cheese. Avoid thin chips that can get soggy quickly.
3. Can I make these nachos ahead of time?
The components can be prepped in advance—make the cheese sauce, chop the veggies, and store them separately. Assemble and bake right before serving for best results.
4. What’s the best bean to use in this recipe?
Black beans are classic and offer great texture and protein. Pinto beans or even refried beans can be used for a different take on the dish.
5. Can I make this oil-free or gluten-free?
Yes! Omit the olive oil in the cheese sauce if you're avoiding oil. To keep it gluten-free, simply use certified gluten-free tortilla chips.
