Loaded Nachos

I have been craving loaded nachos for quite some time! My only dilemma was the cheese part. I needed a good nacho cheese that would go well with what I was trying to bring to life in my head. Have you ever tried that “cheese” made with potatoes and carrots? Well I have, and I was not a fan. It wasn’t horrible, but didn’t really taste too much like cheese either. I was super disappointed! I had high hopes for that cheese because I knew people that tried it and they enjoyed it. Realizing that I had wasted a few good potatoes and carrots in the process was also depressing.

FINALLY! I found one! A vegan queso that a friend recommended online. I’m not saying it tastes exactly like queso, but it’s a damn good substitute. Try thinking of it as more of a “dip” (instead of queso) and you won’t be disappointed. These vegan loaded nachos were exactly what I had in mind! Give them a try and let me know what you think in the comments below!

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Loaded Nachos

Course Snack
Cuisine American, Mexican
Servings 4


Queso (nacho sauce)

  • 1 15 oz can White beans Drained and rinsed- I used cannellini
  • 2 cups Vegetable broth
  • 1 large jelapeno roughly chopped
  • 1 tsp Garlic powder
  • 1 tsp Cumin
  • 1/3 cup Nutritional yeast
  • 2 tbsp Dijon mustard
  • 2 heaping tbsp Flour I used all purpose
  • 1/2 cup Red bell pepper chopped
  • Salt/pepper to taste- not too much!

For the nachos (you can add as much or as little of these ingredients as you want depending on how much you want to make):

  • Your favorite tortilla chips
  • Fresh diced tomato
  • Diced Avocado
  • Soy chorizo
  • Black beans
  • Sliced jalapenos to taste
  • Fresh Cilantro for garnish
  • Salsa of your choice 


  • Preheat oven to 375 degrees
  • In a medium pot, stir together the beans, broth, jalapeno, and spices. Bring to a boil.
  • Reduce heat to a simmer. Stir in the nutritional yeast and dijon. Whisk in the flour and continue to whisk until the sauce begins to thicken. Remove from heat.
    Add bell pepper.
  • Blend until smooth in a blender.
  • Once you've assembled your nachos to your liking, drizzle with the cheese sauce and bake for about 10-15 minutes. Enjoy!

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