{"id":8198,"date":"2014-05-08T05:00:44","date_gmt":"2014-05-08T12:00:44","guid":{"rendered":"https:\/\/minimalistbaker.com\/?p=8198"},"modified":"2025-04-29T14:57:29","modified_gmt":"2025-04-29T19:57:29","slug":"the-best-damn-vegan-nachos","status":"publish","type":"post","link":"https:\/\/minimalistbaker.com\/the-best-damn-vegan-nachos\/","title":{"rendered":"The Best Damn Vegan Nachos"},"content":{"rendered":"
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Once I discovered the secret to Cashew-Less Vegan Queso<\/a>, I wanted to put it on everything within reach; starting with nachos, of course.<\/p>\n\n\n\n

And based on your reaction to this sneak peek photo<\/a>, you guys really<\/em> wanted this recipe. Well, the wait is officially over!<\/p>\n\n\n\n

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Origin of Nachos<\/h2>\n\n\n\n

But first, it\u2019s clear we’re all big nacho fans, so let’s talk about who we can thank! It’s thought<\/a> that nachos were first created in 1943 in Piedras Negras, Mexico. A chef named Ignacio Anaya invented the dish from ingredients he had available when a group of customers arrived at the Victory Club restaurant after closing. The original version is believed to have been made from fried corn tortilla wedges, cheese, and jalape\u00f1os.<\/p>\n\n\n\n

You\u2019ll now find nachos with a wide variety of toppings, including beans, salsa, and more. Our inspired version swaps the cheese for homemade plant-based queso and is piled high with our favorite toppings!<\/p>\n\n\n\n

How to Make Vegan Nachos<\/h2>\n\n\n\n

This recipe is SO delicious, simple and undetectably vegan. There is something magical about the saltiness of a tortilla chip paired with a fresh, chunky salsa and this creamy, dreamy vegan queso. It’s like a flavor bomb – you simply don’t want to miss out.<\/p>\n\n\n

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The awesome thing about the Queso recipe<\/a> is that it makes quite a bit, and you can store leftovers in a jar and it keeps for up to 4-5 days! AND it reheats extremely well, making it ideal for these nachos.<\/p>\n\n\n\n

Once you have your chips on a serving plate, you just need to heat up your beans, queso and mash your guacamole and go to town.<\/p>\n\n\n

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My ideal nacho toppings are: black beans<\/a>, salsa, (vegan) queso, guacamole, red onion, jalape\u00f1os, hot sauce, and cilantro. If you prefer a different combination of things, feel free to mix it up! Make these YOUR Best Damn Vegan Nachos. I totally give you permission (wink).<\/p>\n\n\n

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OK, onto the important thing: What do they taste like?<\/p>\n\n\n\n

Crunchy
Salty
Cheesy
Hearty
Spicy
Savory
Fresh
Satisfying
MEGA flavorful
& Totally like legit restaurant-style nachos<\/p>\n\n\n\n

In other words, you’re gonna love these babies. Enjoy!<\/p>\n\n\n\n

If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo #minimalistbaker<\/a> on Instagram. Cheers, friends!<\/p>\n\n\n

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The Best Damn Vegan Nachos<\/h2>\n
The heartiest, most delicious vegan nachos I\u2019ve ever had. Salty, crunchy tortilla chips, fresh guacamole, black beans, and salsa all covered in a healthy layer of cashew-less vegan queso!<\/div>\n
Author <\/span>Minimalist Baker<\/span><\/div>\n <\/div> \n \n
\n <\/g><\/svg><\/span> Print<\/a>\n <\/g><\/svg><\/span> SAVE<\/a><\/g><\/svg><\/span> SAVED<\/a>\n
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