These mouthwatering Vegan Nachos are a fiesta of plant-based flavor. Crispy tortilla chips are piled high with savory lentil-walnut taco meat, hearty beans, creamy avocado, zesty salsa, sliced jalapeños, fresh cilantro, and a dollop of vegan sour cream for a satisfying snack or main dish.
Originally published January 21, 2020. Updated May 2, 2024 with additional recipe information.
This simple vegan nachos recipe balances bold Mexican-inspired spices with plenty of plant protein, making it perfect for parties, game days, or a family taco night twist. The secret is the lentil-walnut taco meat, which provides a rich, meaty texture without animal products. Layer chips with the taco meat, red onion, kidney beans, diced avocado, salsa, jalapeño slices, cilantro, and vegan sour cream for a colorful, shareable dish. Serve immediately so the chips stay crisp.
Lentil Walnut Taco Meat Ingredients
Cooked black lentils: Also called beluga lentils, they hold their texture and mimic cooked ground beef. Use freshly cooked or pre-cooked lentils.
Walnuts: Add meaty texture and richness. Chop finely or pulse briefly in a food processor.
Canned diced tomatoes: Use low-sodium if preferred and do not drain.
Garlic: Fresh minced garlic gives the best flavor.
Olive oil: For sautéing and added richness.
Canned chipotle pepper and adobo sauce: Use 1/2–1 chipotle pepper, minced, plus about 2 teaspoons adobo sauce for smoky heat.
Spices: Dried oregano (Mexican oregano if available), cumin, and salt. Use fresh spices for best results.
Vegan Nachos Ingredients
Tortilla chips: Choose sturdy, thick-cut chips that hold toppings without getting soggy.
Kidney beans: Canned, rinsed and drained for convenience, or cooked dried beans for a firmer texture. Black beans or pinto beans work too.
Avocado: Ripe, diced avocado provides creaminess. Mash with lime and salt for guacamole if desired.
Salsa: Store-bought or homemade, choose the heat level you prefer.
Vegan sour cream: Use a good-quality brand or substitute cashew cream or a vegan cheese sauce.
Jalapeño: Sliced for heat and color. Remove seeds for milder flavor.
Cilantro: Fresh, chopped, for brightness. Parsley or green onion can be substituted.
Lime: Fresh lime juice squeezed over the finished nachos adds a bright citrus finish.
Salt: To taste; Kosher or sea salt recommended.
How to Make Vegan Nachos
- Make the lentil-walnut taco meat: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add chopped walnuts and cook 2–3 minutes, stirring, until fragrant. Stir in cooked lentils, diced tomatoes, minced chipotle pepper, adobo sauce, oregano, cumin, and salt. Bring to a simmer and cook about 10 minutes, until thickened and aromatic. Taste and adjust seasoning.
- Arrange the chips: Spread tortilla chips on a large baking dish or serving platter.
- Build the nachos: Spoon the lentil-walnut taco meat over the chips, then add kidney beans, diced avocado, salsa, vegan sour cream, sliced jalapeño, and chopped cilantro.
- Garnish and serve: Squeeze half a lime over the assembled nachos, season with salt to taste, garnish with lime slices if desired, and serve hot.
Recipe Pro-Tips
- Use quality ingredients: Fresh produce and good-quality pantry items make a noticeable difference.
- Adjust spice level: Keep seeds in the jalapeño for more heat or remove them for milder nachos. Choose a mild or spicy salsa to suit your taste.
- Distribute toppings evenly: Spread toppings across the chips so each bite has a balance of flavors.
- Serve immediately: Nachos are best right away to avoid soggy chips.
- Customize: Add toppings like sliced olives, diced bell peppers, shredded lettuce, corn, or vegan cheese sauce to vary textures and flavors.
Recipe Variations
Here are a few simple ways to adapt the recipe:
- Plant-based ground beef: Substitute prepared plant-based ground meat. Sauté onion in oil, add cumin, then brown the plant-based meat. Season with smoked paprika and cook until firm and slightly crisp before assembling.
- Different chips: Try flavored, multigrain, or grain-free tortilla chips for variety.
- Guacamole: Mash avocado with lime and a pinch of salt for extra flavor.
- Homemade vegan sour cream: Blend plain dairy-free yogurt with lemon juice and salt for a quick alternative.
- Extra citrus: Add lime zest along with juice for an aromatic citrus boost.
Serving Suggestions
These vegan nachos are perfect for sharing at parties, game nights, or casual dinners. Serve them with additional bowls of salsa, guacamole, and vegan sour cream so guests can customize their plates.
Storage Directions
- Refrigeration: Store leftover toppings in airtight containers in the refrigerator for 2–3 days. Keep toppings separate from chips to prevent sogginess.
- Reheating: Reassemble toppings (except avocado, salsa, and sour cream) on chips on a baking sheet and heat at 350°F (175°C) for 10–15 minutes. Add fresh toppings after reheating.
Frequently Asked Questions
Yes. This recipe is entirely plant-based and uses a vegan lentil-walnut mixture as a ground-meat alternative.
Yes. Omit the lentil-walnut meat and use extra beans, sautéed mushrooms, crumbled tofu, tempeh, or cooked lentils instead.
Omit spicy elements like jalapeños and use a mild salsa. Let kids pick their favorite toppings to make the dish more appealing.
Vegan Nachos
Indulge in these better-for-you Vegan Nachos piled high with savory toppings, ready in about 20 minutes. Perfect for game days, movie nights, or a fun family meal.
Ingredients
Lentil Walnut Taco Meat
- 2 tbsp extra virgin olive oil
- 4 cloves minced garlic
- 1 cup walnuts, finely chopped
- 2 cups cooked black or green lentils (do not use red lentils)
- 1 (14 oz) can diced tomatoes
- 1/2–1 canned chipotle pepper, minced
- 2 tsp adobo sauce (from the chipotle can)
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
Vegan Nachos
- 1 (12–16 oz) bag tortilla chips
- 1 (15 oz) can kidney beans, drained and rinsed (or 1 1/2 cups cooked)
- 1–2 ripe avocados, pitted and diced
- 1/2 cup salsa, plus more to taste
- 1/4 cup vegan sour cream, plus more to taste
- 1 jalapeño, sliced (remove seeds for less heat)
- 1/2 cup chopped cilantro
- 1 lime, halved
- Salt, to taste
Instructions
Lentil Walnut Taco Meat
- Heat olive oil in a skillet over medium heat. Add garlic and sauté 30 seconds until fragrant.
- Add chopped walnuts and cook 2–3 minutes, stirring, until fragrant.
- Stir in lentils, diced tomatoes, chipotle, adobo sauce, oregano, cumin, and salt. Simmer 10 minutes until thickened. Adjust seasoning as needed.
Vegan Nachos
- Spread tortilla chips on a baking dish or serving platter.
- Top evenly with the lentil-walnut taco meat, kidney beans, avocado, salsa, vegan sour cream, jalapeño slices, and cilantro.
- Squeeze half a lime over the nachos, season with salt, garnish with lime slices, and serve hot.
Notes
Storage: Cool leftover toppings before storing separately in airtight containers in the refrigerator for 2–3 days. Keep chips separate to avoid sogginess.
Reheating: Reassemble toppings (excluding avocado, salsa, and sour cream) on chips on a baking sheet and heat at 350°F for 10–15 minutes, then add fresh toppings.