Loaded ‘Veggie’ Nachos

Loaded ‘Veggie’ Nachos

Nachos aren’t just for meat eaters, and not dairy eaters either! This plant-based take on loaded nachos will change your life. All the creamy and meaty tastes you want- but plant-based.

This past weekend, we flew back home to Michigan for a wedding. Going to small-town Michigan is kind of refreshing when it comes to eating actually, there’s no escape restaurant or “vings” to order, if we want to eat plant-based, you better believe we’re cooking it ourselves.

The flights were cheaper if we flew home early, so we spent a couple days prior to wedding festivities at my Moms.

My Mom has always been very simple in the kitchen, but it was always good. I remember making veggie nachos with her as a kid.

She’s not a big fan of meat, so she never opted to cook any ground beef for them. It was always veggies, cheese, and sour cream.

I loved having this, and I would always put salsa on mine.

It’s been a while since I made my own nachos, but when we decided to do this for dinner, we obviously had to get creative with our plant-based eating habits.

I suggested we buy beans or beyond meat crumbles, Roscoe opted for the Beyond Meat Feisty crumbles, so we gave it a try. But either will work just fine.

Beyond Meat Feisty Crumbles

When we started prepping and putting our own personal pan of nachos together, I remember how easy of a recipe this was. And such a canvas, too- you could really make it whatever you wanted.

The most challenging part of all of this is that dairy-free cheese just takes longer to melt, and it doesn’t melt quite like regular cheese. It sure does taste good, though!

We used round, pie and cake dishes that my Mom had lined with aluminum foil. But if you don’t have that, you could use any type of dish, or just create your own dish out of aluminum foil and (carefully) put it in the oven.

Tostitos scoops are the best kind of chips for this. You can easily line them, scoop up, in the aluminum foil and they’re perfect little dishes to fill your toppings in. That way, you get all the good stuff in every single bite.

We used green pepper, tomato, green onion, black olives, Beyond Meat Fiesta Crumbles, and Daiya Cheddar cheese.

We then topped with salsa and diced avocado, and dairy-free sour cream.

Loaded Veggie Nachos

Loaded veggie nachos with plant-based creamy cheese and sour cream and "meat"

Course Main Course
Cuisine Mexican
Keyword Nachos
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1


  • 1-2 cups Tostitos Scoops
  • 1-2 tbsp Diced green pepper optional
  • 1-2 tbsp Diced tomato optional
  • 1-2 tbsp Green onion, chopped optional
  • 1-2 tbsp Black olives, sliced optional
  • 1/2 cup Dairy-free cheddar cheese
  • 1/2 Avocado diced
  • 3-4 tbsp Salsa
  • 3-4 tbsp Dairy-free sour cream
  • 1/2 cup Beyond Meat Feisty Crumbles optional
  • 1/2-1 cup Beans black


  1. Set oven to broil at 350 degrees

  2. Prepare veggies

  3. Line a pie/cake (circular) pan with aluminum foil and spread Tostitos scoops evenly

  4. Spread veggies and meat (or beans) evenly

  5. Cover with cheese

  6. Broil for 10-15 minutes (until cheese is melted to your taste)

  7. Remove from oven and enjoy!


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