Hannah Kaminsky
Loaded Cheesy Vegan Sheet-Pan Nachos
If you’re a fan of flavor explosions, bold toppings, and ooey-gooey goodness, then prepare to be transported to nacho heaven.
July 30, 2024
Picture this: a sizzling platter of golden tortilla chips, adorned with a melty river of dairy-free cheese that cascades over the edges, creating a tempting pool of gooey goodness. That’s the experience you get when eating these vegan nachos from The Everyday Vegan Cheat Sheet cookbook.
What you need:
For the tahini nacho sauce:
½ cup tahini
½ cup plain, unsweetened vegan milk
1⁄3 cup nutritional yeast
¼ cup olive oil
2 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons water
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon ground turmeric
½ teaspoon salt
For assembly:
1 (10–12 ounce) bag tortilla chips
1 (14-ounce) can black beans, drained and rinsed
2 tomatoes or 1 cup cherry tomatoes, diced
2 medium avocados, sliced or diced
¼ red onion, finely diced
2 jalapeños, thinly sliced
¼ cup fresh cilantro, minced
¼ cup corn kernels
¼ cup thinly sliced radishes
Hot sauce, for garnish
2 tablespoons sliced olives
½ cup refried beans
What you do:
- Preheat oven to 350 degrees. Into a large bowl, add tahini and whisk in milk, nutritional yeast, olive oil, lime juice, and vinegar. Whisk until smooth, if needed, add 1 tablespoon of water to slightly thin. Whisk in cumin, paprika, garlic powder, chili powder, turmeric, and salt.
- On a sheet pan, spread tortilla chips out in an even layer, allowing only a little bit of overlap. Place in oven 8 to 10 minutes, to re-crisp and warm chips through.
- Remove from oven and drizzle generously with half of nacho sauce. Evenly sprinkle beans and tomatoes on top before baking for an additional 5 minutes, to slightly thicken sauce.
- Remove from oven and top with avocado, red onion, jalapeños, fresh cilantro, corn, radishes, hot sauce, olives, and refried beans.
For more recipes like this, check out:
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