Vegan Loaded Nachos

Total time40 min

Prep time25 min

Cook time15 min

This is a straightforward win here: everything on this loaded nacho platter is plant-based to begin with, so there's nothing to work around. Smoky spiced black beans get warmed through with cumin, smoked paprika, and chili powder before joining a sheet pan of chips, and the real showstopper is the cashew queso, blended silky-smooth with nutritional yeast, lemon juice, and a hit of apple cider vinegar, then simmered until thick and pourable. Fresh pico de gallo brings bright acidity and heat from diced jalapeño and lime, while a simple mashed avocado guacamole adds cool, creamy contrast on top. Baking the chips first with the beans and jalapeño rounds means every corner gets crisp and toasty before the sauces go on, so nothing turns soggy under all that queso. Pile it high, dig in with your hands, and keep extra lime wedges nearby — this is exactly the kind of shareable, crowd-pleasing plate that makes a vegan spread feel like the main event, not an afterthought.

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Ingredients

4 servings

For the spiced beans

1 can (15 oz) black beans, drained and rinsed
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
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1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
¼ tsp salt

For the cashew queso

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
¾ cup water
3 tbsp nutritional yeast
1 tbsp fresh lemon juice
1 tsp apple cider vinegar
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt

For the pico de gallo

2 medium ripe tomatoes, seeded and finely diced
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, finely chopped
1 tbsp fresh lime juice
¼ tsp salt

For the guacamole

2 ripe avocados, pitted and peeled
1 tbsp fresh lime juice
¼ tsp salt

For the nachos

10 oz tortilla chips
1 jalapeño, thinly sliced into rounds

For serving

¼ cup fresh cilantro leaves (optional)
lime wedges, for serving (optional)

Instructions

1
Soak the cashews in enough cold water to cover by 2 inches for at least 2 hours, then drain and rinse. (If short on time, cover with boiling water and soak for 30 minutes, then drain.)
2
Make the pico de gallo: combine the diced tomatoes, red onion, seeded jalapeño, cilantro, lime juice, and salt in a bowl. Stir to combine and set aside so the flavors can come together while you prepare the rest.

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