Vegan Nachos is the ULTIMATE party food and is our official movie night go to. Some nights we can’t be bothered with all that dinner fuss, so we set up a movie, make some nachos and other delicious finger food treats and stuff our faces..GUILT FREE! There are no crazy ingredients in this recipe, no added oil, and it’s completely gluten free! The homemade nacho cheese is DEFINITELY a showstopper, you can’t even tell it’s vegan!
Why Nutritional Yeast?
Simply put, it’s AMAZING! This one ingredient makes all the best Vegan cheeses/sauces. You can use it as topping on popcorn or other snacks, melt some on your favorite sandwiches, or add a heaping amount to enhance the flavor in homemade vegan sauces. For this homemade nacho cheese sauce, it’s a must to really get that cheesy nacho flavor we want.
What if my sauce doesn’t thicken up?
First and foremost, you want to make sure you’re adding the right amount of corn starch, which will be our thickening agent. I used 3.5 tbsp, which was the perfect amount to get the consistency I was looking for. If you like your nacho sauce to be extra thick, then go for 4 tbsp of corn starch and let it simmer (while stirring) for an extra 1-2 minutes. If you like your nacho cheese to be on the thinner side, then go for just 3 tbsp of corn starch and don’t let it boil for more than 3 minutes.
What can I add on top of my nachos?
Anything really. You can customize it with any of your favorite toppings. Here are some of my favorite:
- chopped tomatoes
- chopped jalapeños
- banana peppers
- sliced or mashed avocado
- dollops of dairy free sour cream
- roasted chickpeas
- black beans
Vegan Nachos with homemade Nacho Cheese
For the cheese sauce:
- 1/4 cup nutritional yeast
- 1.5 cup almond milk (or any other non dairy milk)
- 1 tbsp miso paste
- 3.5 tbsp corn starch
- 1/4 tsp turmeric
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp dijon mustard
For the nachos:
- Corn tortillas
- Nacho toppings of your choice (I used chopped tomatoes, scallions, jalapeños, banana peppers, and cilantro)
If you’re making your chips from fresh tortillas, then start by preheating your oven to 350ª. Then start cutting up the tortillas into triangles and transfer to a baking sheet, sprinkle with salt generously
Bake for 19-21 minutes until crispy. Set aside
Combine your miso paste with a little bit of water or milk to create a slurry, set aside
In a medium saucepan with the heat turned OFF, add the milk, nutritional yeast, corn starch, turmeric, onion powder, salt, and dijon mustard - whisk until full incorporated and there no lumps
Turn the heat to medium heat and continuously whisk the cheese until it begins to boil - let it boil for 3-4 minutes (while continuously whisking).
Once you have reached your desired consistency, turn the heat off and add in the miso slurry - whisk to combine (if you like a more thin cheese, then add 1 tsp of water to thin out the cheese and do not boil for too long. If you like your cheese a little bit thicker, then boil for an additional 1-2 minutes, while whisking)
Assemble your nacho plate/platter starting with a layer of chips, add some of the cheese, another layer of chips, more cheese, and then add your toppings (I used tomatoes, scallions, jalapeños, banana peppers, and cilantro), top with some more cheese and lime wedges
Serve and eat immediately :)
- Keep your saucepan turned off while mixing all the cheese ingredients together, you don't want to add corn starch to warm milk.
- Make sure you are continuously stirring the cheese sauce, this will help prevent any starch sticking to the bottom and getting lumpy. You want a nice smooth cheese sauce
- If you let your sauce sit for a little bit before assembling your nachos, make sure you give the sauce a good mix to make sure it's nice and smooth. Add 1-2 tsp of water if need be
- if you’re using store bought tortilla chips, skip to step 3 - I’m using store bought corn tortillas and making chips out of those