Vegan Loaded Nachos

So whose got the best nachos recipe, myself or you?

I’ll give you a hint, it is definitely nachos!




OK sorry, that was bad.

If bad means AMAZING!


Nachos…. I have never really eaten these as a main, I have always used them as a side or shared starter, but inspired by the film “Death Proof” in which Kurt Russell’s character goes off on one for about 10 minutes on the best nacho supreme recipe, I thought I would have a stab.

It is difficult making a truly healthy nachos recipe, just make sure you buy the healthiest tortillas you can find. No doritos or anything like that. I also like to keep mine simple, no faux meats and I always try and ignore processed sour creams.

I wanted it simple. I wanted no added oil. Guacamole and pico de gallo was a must. I wanted the main protein to be black beans, preferably a quick, smoky, bean dish and finally, I wanted a cheese sauce, but, this had to be flourless, easy and healthy. I use cashews as they are a great sauce of fat and also add in some extra protein.

I have made this recipe once a week for a few weeks now. It is TOTALLY customisable and you can add whatever you like but these things – tortillas, pico de gallo, guacamole, black beans and cheese sauce, they are my must haves!


Serves 2


  • 1 pack tortillas (find the healthiest ones you can)
  • 400g can black beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 2 teaspoons smoked paprika
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon cayenne pepper
  • Salt and Pepper
Pico De Gallo
  • 1/4 white/red onion, finely diced
  • 2 tomatoes, cored and de-seeded, diced
  • 1 jalapeno, chopped
  • ½ Small bunch coriander, chopped
  • ½ lime juiced
  • Salt and pepper
  • 1 avocado, halved, stone removed and flesh scooped from skin
  • 1/4 white/red onion, finely diced
  • ½ Small bunch coriander, chopped
  • 1/2 lime, juiced
  • Salt and pepper
Nacho Cheese Sauce (makes more than 2 serves but freezes well, I usually double this recipe)
  • 1 cup raw cashews
  • 2 tablespoons nutritional yeast
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder
  • 1 teaspoon of your favourite hot sauce
  • 1 tablespoon olive oil (optional, I left out)
  • Salt and pepper
To Serve:
  • Sliced jalapenos
  • Wedges of lime
  • Vegan sour cream (optional)
  • Hot sauce
  • Chopped spring onions



Cook it:

  1. Preheat your oven to 180 degrees celsius
  2. I always start by making the guac and pico de gallo. Add all the ingredients of the pico de galo to a smaller container, put the lid on and gently shake to ensure everything is well mixed. Check the seasoning and acidity level, adjust if needed. Add the guac ingredients to a bowl and using a fork, gently mash together. I am rare in that I don’t like lumpy guac, but if you do, go easy here. Cover and put both dishes in your fridge until ready
  3. I now put all the ingredients of the cheese into a blender and blend until you have a nut paste. Leave them in there until ready, you will need a couple of cups of boiling water when you are so get a kettle or pan on the stove
  4. Around 10 minutes to serving time, add the beans to a frying pan and put on a medium/high heat, make a well in the middle and add the tomato paste. Fry for a few seconds and then mix all the beans into the paste so that everything is covered, add all the remaining ingredients except for the salt and pepper. Now add some water to the pan, enough to really loosen the beans and make a little sauce. Not too much so you have a bean soup though. Now bring to a boil and then lower the heat and simmer for the remaining time, until the water has reduced to a nice sauce. Season with salt and pepper and the beans are ready
  5. Meanwhile, with 5 minutes to go, add the tortillas to a baking sheet lined pan and heat in the oven for 5 minutes
  6. Also in the last 5 minutes, blend the cheesy paste mixture again, this time slowly adding the boiling water. Be REALLY careful here and make sure you have the lid pushed down properly each time. This can be insanely dangerous and don’t blame me if you have to go to hospital and explain to them that you were burned by a vegan cheese sauce! Now I have drummed that into you, add the water a small amount at a time until you have a loose, perfectly textured, cheese sauce to pour on top of the nachos
  7. Layer the nachos however the fuck you want to. I like a messy ‘little bit everywhere’ way but my girlfriend likes the perfectly presented ‘sections’ approach
  8. Make sure you at least have a few jalapenos with it!
  9. And a beer
  10. Get it into ya!

Recommended Tunes:


Michael Kiwunaka “Love & Hate”

I love it when new (relatively new) artists come around and make you excited about music again. Never let anyone tell you there are no good bands around today, like the old days. Yes, music has changed, yes, music has become bland and yes, what was supposed to be the greatest thing for music ever – the advancement of home digital recording, meaning anyone can make a record now – has turned out to be the worst thing that ever happened. Synths and insular. That sums up todays music.

But there are amazing artists out there. Michael Kiwunaka is one and this album is incredible. Give it a spin.

Listen – but do yourself a favour and buy it on vinyl!!

2 thoughts on “Vegan Loaded Nachos

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