Joy the Baker

Really Very Good Vegetarian Nachos

by 70 Comments

Really Very Good Vegetarian Nachos

This recipe started out with the most vegan of intentions.  

I scooped nutritional yeast from the bulk bins at the grocery store, feeling like… yea it looks and smells just like fish food… we could totally turn this into a creamy, cheese-ish bechamel-type sauce.  I sautéed garlic in avocado oil, like a very good vegan (?) (I dunno).  I added flour and spice and stirred in the nutritional yeast.  Blended in the blender to a brown-ish orange sauce type sauce.  I tasted my creation and friends… Friends.  I wish you could look me in the eye right now because they’re tearing.  It was not good.  It was so so so very not good.  If anyone ever tries to tell you that nutritional yeast tastes enough like cheese to pour over well deserving chips, run away…  so fast so far.

Now listen.  I like vegan food very much.  I can be way into it, with maaadd respect, yo.  But the problem is…  I know what cheese tastes like, and it’s really one of Earth’s finest creations when melted with other dairy into a smooth sauce and ladled over freshly made chips.  So.  Once you know what that tastes like, fish food and almond milk just isn’t going to cut it.  

So anyway.  If you’re vegan and you want to yell at me, I half expect it.  I’ll just be sitting here eating a block of cheese waiting for your thoughts. 

Really Very Good Vegetarian Nachos

First things first.  Chips come from tortillas… which I totally don’t mean in a condescending way, but I do mean as a reminder to both of us because sometimes I forget.  

So!  In the spirit of tortilla to chip transformation, we’re making our own chips!  Tortillas, sliced into wedges, sprayed with a bit of nonstick cooking spray, sprinkled with coarse sea salt, and baked until well-crisped and browned.  

Really Very Good Vegetarian Nachos

Now, let’s make this cheese sauce. 

These nachos aren’t just melted cheese atop chips.  We’re making a spiced queso dip and pouring it over our chips.  

We’ll need butter, minced garlic, flour, a bit of milk, and a big handful of grated sharp cheddar cheese.  

Really Very Good Vegetarian Nachos

The garlic is sauteed in the melted butter until lightly browned and fragrant.  

The flour is slowly whisked into the fat until smooth.  The flour will help the sauce thicken once the milk is added so it’s key.  I also have a whole post about whisks coming soon… I know, hold onto your pants.  The phrase is hold onto your hats but I’m not hitting backspace so… here we are. 

Really Very Good Vegetarian Nachos

Milk is slowly added to the butter and flour mixture over low heat and whisked until slightly thickened enough to coat the back of a spoon.  Finally, cheese! 

Really Very Good Vegetarian Nachos

I added a dash of ground cumin and chili powder to boost the intrigue and whisked the mixture to melted and smooth.  

Really Very Good Vegetarian Nachos

I mean.   

Really Very Good Vegetarian Nachos

Nachos are all about layering. 

Homemade chips / warm cheese sauce / warmed black beans / more chips / more cheese sauce / more of any of the other stuff you want as a grown adult human who makes awesome decisions for themselves ie:  salsa, sliced black olives, raw corn, cilantro, smash avocado. 

Really Very Good Vegetarian Nachos

Really Very Good Vegetarian Nachos

Pull up a chair.  Welcome.  It’s a fine day because cheese sauce! 

Print

Really Very Good Vegetarian Nachos

  • Author: Joy the Baker
  • Prep Time: 25
  • Total Time: 25
Scale

Ingredients

For the Cheese Sauce

  • 2 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 6 ounces sharp cheddar cheese, grated
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • fresh cracked black pepper
  • 3 tablespoon pickled jalapenos, coarsely chopped

For the Nachos

  • 18 corn tortillas, sliced into wedges
  • nonstick cooking spray
  • coarse sea salt
  • 3/4 cup black beans
  • 1/3 cup sliced black olives
  • 1/3 cup raw corn kernels
  • 1/3 cup diced tomatoes
  • 1 ripe avocado, smashed with a bit of lemon juice and salt
  • salsa, pickled jalapeno slices

Instructions

  1. To make the cheese sauce, in a medium saucepan over medium heat, melt butter. Add garlic and stir, sautéing until lightly browned and fragrant, about 1 to 2 minutes. Lower the heat a bit if the garlic begins to burn.
  2. Gradually whisk in the flour. The mixture will foam a bit but stir until smooth, about 1 minute. Slowly stir in the milk, whisking constantly. Bring to a low simmer and whisk until thickened enough to coat the back of a spoon. Remove from heat and stir in cheese and spices until melted and smooth. Sprinkle the top with pickled jalapenos.
  3. To make the chips, place two racks in the center and upper third of the oven and preheat oven to 375 degrees F. Spread tortilla wedges in a single layer on two baking sheets. Spray lightly with nonstick cooking spray. Flip the wedges and spray with more cooking spray. Sprinkle generously with sea salt. Bake for 8 minutes. Remove from the oven and flip all of the chips. Return to the oven and bake until browned and crisp, about 6 more minutes. Keep an eye on them so they don’t burn.
  4. To assemble the nachos, layer chips on a plate or in a dish. Drizzle with warm cheese sauce (you may have extra left over). Sprinkle with half of the beans, half of the olives and corn and tomatoes. Layer over more chips, more cheese sauce, and the remaining toppings as you’d like. Top with guacamole, salsa, and whatever else feels super yummy.
  5. Enjoy immediately!

Nutrition

  • Serving Size: 4

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Reader Interactions

Comments

  3. Dana Laughlin

    I think I love you even more. Nutritional yeast is completely disgusting, and not something I can make myself eat ever again (unless my vegan sister sneaks it into something). Just no.

    Also, after reading this post, you’re making me crave midnight nachos. :)

    Reply

  7. socgrrrl

    I actually do like nutritional yeast on popcorn. To me, it’s like crack. I’m down for some good tasting vegan cheese alternatives, but have yet to find any. I do so love cheese and was planning on making baked nachos (and three ingredient margaritas!) for dinner later. I might have to try making cheese sauce rather than using shredded cheese. Hooray for Saturdays (or, Caturdays) and nachos!

    Reply

  8. Jenine

    This post cracked me up. I have tried to be vegan in the past but the cheese wins every time so I can totally relate. I can’t wait to try this recipe!

    Reply

  9. caitlingu

    Hey Joy, reading about your vegan cheese experience made me sad. Nutritional yeast is certainly not a perfect substitute but I don’t think mixing it with flour would cut it! When I make vegan nacho cheese sauce, I use cashews (for fat – you need that fatty element in cheese!), cornstarch to thicken, lemon juice, a load of different spices and my secret ingredient in most vegan cheeses – tahini! (Sounds weird but I think it goes really well and makes it fattier, creamier and just tastier.) It’s not exactly like cheese but it’s delicious and slightly spicy and great on nachos, recipe’s here: http://theveganword.com/nacho-cheese-sauce-cinco-de-mayo/

    Reply

  11. Libby

    ” I’ll just be sitting here eating a block of cheese waiting for your thoughts. ”
    HAHAHAHAHAHAHA!!! Oh man! I love it.
    I’m very happy to hear your review of Nutritional Yeast as cheese. I’m going vegan and I’m warey of it–the only people that I know who are into it are hardcore vegans who, I assume, haven’t had cheese in a while. And I’m just not there yet.

    Reply

  12. Vanessa Dorado

    I hear ya! Once upon a time I was testing the vegan lifestyle waters and made nutritional yeast… fondue!! I know I know… I won’t bore you with the details, but suffice it to say that just the memory of its taste was enough to deprive me of my appetite once in a while for months to come. I didn’t end up becoming a vegan, but I did adopt a plant based diet. And with so many delicious plant based choices out there, I just never felt the need to subject myself to the taste of nutritional yeast again. Nachos are a big yes though!

    Reply

  13. Kate

    These look so yummy! You might want to try shredded Daiya vegan cheese melted on chips for vegan nachos sometime. I’m vegan and I used the shredded Daiya for stuff like that and pizza. I like it, even I think it’s not a completely perfect replacement…but maybe you could make something really delicious out of it with your genius skills!

    Reply

  14. Jane

    There is a vegan Parmesan on the market here in California that I love: it is made with walnuts salt, nutritional yeast and that is about all. I love it on pasta and dishes with tomatoes. In fact, I like it more than real Parmesan, which tests, well, cheesy in not a good way! It is called Parma! with the exclamation point. It is made by Sister River Foods, and they have added some other products as well. Enjoy!

    Reply

  16. Cy

    This is the thing, if you are a cheese lover, the sub vegan thing is never going to work. It’s instead of, but you can’t tell yourself it’s going to taste like delicious cheese sauce, because it doesn’t. I was vegan for awhile after a surgery. It didn’t work for me, I did learn a lot of new recipes, but honestly, I was hungry all the time. I ate very healthy, no processed foods and no substitutes, because most are processed with tons of sodium and junk. Everyone has a way of eating that works for them. I have respect for everyone’s choice. There is nothing like a good plate of nachos, a friend of mine and I used to have nacho ( first we would raid my dad’s garden of tomatoes to homemade pick de gallo) night and have ice cream for dessert. Thanks for the recipe! Yum!

    Reply

  17. Reeve Currie

    Ha! I saw you mentioning that this was “not quite vegan” on snapchat so had to come over and read about it! I follow quite a few vegan food bloggers and have never believed them when they say that nutritional yeast tastes “just like real cheese!” I have never been able to put it in my mouth (pus what kind of name is “nutritional yeast”?) !Is it bad that I’m kinda glad you don’t like it either?

    Reply

  18. Jordan

    Thank you for your honesty! I eat vegan most of the time and have avoided dairy for a while (because honestly, the idea of drinking cow juice just freaks me out) but there are some things for which cheese just adds a sprinkle of heaven (like please do not tell me that you can have lasagna without cheese. Please.) and I don’t feel the need to deny myself on special occasions.

    Reply

  20. Cat (@oddlylovely)

    While I’ve never tried a vegan cheese SAUCE before, I am a huge fan of covering my homemade kale chips in nutritional yeast. It gives them a healthy yet umami-like flavor… and I’m normally a pretty big junk food, cake-for-breakfast carnivore. It’s not bad sprinkled on popcorn either.

    Reply

  21. rlboldman

    My dad always said, “Hold onto your britches,” so I totally get the “hold onto your pants” thing.

    The nachos look awesome! I make chips basically the same way, but sometimes I sprinkle lime juice on them, too. They are the best, I should totally make them more often. Thanks for the reminder.

    I really like nutritional yeast, actually. BUT, 1) I’ve found it varies a lot by brand and 2) I’ve never tried to make a “cheese sauce” with it. I just use it randomly in other things I think it might taste good in. Like homemade refried beans. Or scrambled tofu.

    Reply

  22. Vegan Princess

    O.M.G. I am so sorry someone told you making a vegan queso with nooch as the base was a good idea. I’m a hardcore vegan who puts nooch on everything, and the thought of that sauce you described makes me gag. Real talk, if you eat cheese all the time you will never get the full substitute you want. BUT! There are so many ways to make it tasty.

    Cashew based ones are usually the best.

    I agree about butternut squash, I’ve used that to make a nice mac and cheese. Non-vegan approved.

    Potato and carrot is a good call too.

    I’ve made this sauce with great results. Secret ingredient? Eggplant! http://minimalistbaker.com/cashew-less-vegan-queso/

    Nutritional yeast should be used in small doses, 1-2 tbsp at a time, to add that extra something vegan sauces need. Live and learn. :)

    All the same, your nachos look lovely!

    Reply

  23. Jacilyn

    Real cheese is the glue that holds me together. I love your recipes, and I love your blog with all the butter, eggs, cream and cheese to boot.

    Reply

  25. Stephanie

    Hi Joy – Could you post the link to your whisk? It’s so fancy! Seems like a great tool for melting (non-vegan) cheese into your bechamel.
    Stephanie

    Reply

  30. dessertfortwo

    I really like when you call a recipe ‘really very good!’ Like your chocolate pudding!! So I know this one is a winner!

    Reply

  31. Jaclyn Levy

    “I’ll just be sitting here eating a block of cheese waiting for your thoughts.” Hahaha. Well played. ????

    Reply

  32. Annaliese

    Haha! We call nooch freeze dried fish food. But, I do love it….ha! Try using soaked cashews in place of the almond milk (blended with water, of course, but now you’ve got the blender dirty….) as I find all store bought plant milks suck and give cheeze sauces a really terrible, odd taste. Yes, even the ‘good’ almond milks, people. Or really, have your cheese and enjoy it. I am a mostly vegan eater from WI, so, yeah, 100% agree with you about the cheese situation. There are good, better, vegan cheeze sauce recipes, you just gotta find em’. And now, I want nachos!!! :)

    Reply

  33. Angela

    I’m allergic to milk and, sob, cannot eat cheese. I do remember the creamy deliciousness fondly. You’re right. I gag down nutritional yeast and it is a sad replacement of cheese. It’s like comparing bankruptcy (nutritional yeast) and being in love (real cheese). Rock on with this recipe and your hilarious commentary.

    Reply

    • Stacy

      Try the vegan nacho cheese recipe on Serious Eats. It doesn’t have the yeast and its decent! I would like but I am mobile and it makes it difficult.

      Reply

  35. Considering The Radish

    Substitute cheese is a deeply sad thing indeed. I think the best way to use nutritional yeast is to sprinkle it over well-buttered popcorn with a pinch of salt. Nachos are usually my “I don’t want to cook dinner” dinner, and so I’m used to just broiling the cheese, but I’m trying this out next. It may be the secret ingredient that my nachos need.

    Reply

  36. Kristina

    Mmm nachos. IANAV (I Am Not A Vegan), but if you’re looking for other vegan options to try in addition to the ones already suggested in the other comments, I highly recommend Minimalist Baker’s queso version of “Mexican cheese – three ways”. It is based on cashew butter for ultimate creaminess. It does have nutritional yeast, but as a real-cheese-lover, it still satisfies my queso craving when cooking for vegan friends.

    Reply

  38. Ashlyn @ The Pedantic Foodie

    I would happily eat these nachos for breakfast right now! I have a passion for cheese sauce that nutritional yeast could never satisfy. ;) I’ll eat it on my popcorn, but when it comes to nachos, I want the real thing. :)

    Reply

  40. Caitlin

    I have tried 2 of the vegan “nacho cheeses” and they were not terrible, but not a cheesy replacement. I do like cashew “parmesan” though – I think that makes the best use of nutritional yeast. And I like it in pesto too. But ya, as far as nacho cheese goes, there just isn’t a replacement. I just deal with the stomach ache when I’m in need! I do want to make some fresh tortilla chips now though. Looks yummy!

    Reply

  41. Ginnis Tonik (@GinnisTonik)

    Hahaha, a great start to my morning. I haven’t tried nutrional yeast as a cheese sauce sub, but I did mix some in this broccoli pasta dish and it was very tasty. Love and Lemons has a recipe that uses cashew cream sauce, I keep meaning to try it, but then I forget to soak the cashews overnight and by the time I get home from work and realize that, it’s like screw it. But either way, here is the recipe if you want to experiment: http://www.loveandlemons.com/healthy-loaded-vegan-nachos/

    I have also used roasted and pureed butternut squash like a cheese sauce on my pasta, and ooooohhhh, but then I’d take someone out for roasted, pureed butternut squash. I’ll eat that right out of the food processor.

    Reply

  42. Jess Mann

    Hey Joy,
    I’ve been a vegan and vegetarian off and on, and have very comfortably settled on omnivory (sure…that’s a word).
    With that being said, every vegan queso recipe i’ve ever seen doesn’t go anywhere near nutritional yeast and starts with a base of raw cashews soaked overnight, then blended with sexier things like roasted garlic and pickled jalapenos. I believe The Minimalist Baker is the source for most vegan treats I’ve made successfully, and she definitely has a recent vegan queso post. Best of luck!

    Reply

  43. chiara

    For medical reasons, I had to be vegan for two months and boy, any vegan replacement of ‘real’ food is so gross. I freaked out the time I had tofu that tasted like turkey. I firmly believe that only turkey should taste like turkey and any replacement is just gross and unhealthy. I don’t want to even imagine what they put in there to create flavors. The same goes for any cheese replacement. so gross, so so gross.

    Reply

  44. Jessica

    I’m definitely not vegan but I’m cool with nutritional yeast in some contexts. I’ve mixed it with peanut butter and put in homemade peanut butter cups, for added texture (can’t remember where this recipe was found). I’ve also put them in “lactation cookies” for friends who are breastfeeding, so I guess that’s one use. Oh, but my favorite use by far is in Whole Foods garlicky kale salad copycat recipe from Brittany at Eating Bird Food.

    Reply

  45. Yael

    Not to be a creeper but omg thank you for writing this post. That was just the laugh I needed to get my day started. Thank you for bravely trying the nutritional yeast queso for all of us ;)

    Reply

  47. Megan

    I was vegan for about a second, and then I broke down in Whole Foods and circled the cheese sample area like a hawk ready to attack.

    Reply

  48. gayle

    I bought a (thankfully) very small bag of nutritional yeast from my co-op because I’d read it was “even better” than parmesan cheese on popcorn. It smelled so bad I could not make myself put it on my freshly popped, drizzled with real butter popcorn. I think the only way I will ever try nutritional yeast is if someone sneaks it into something I eat. And I feel bad and guilty about that, because I really am an adventurous eater…..

    Reply

    • Bev

      I’m very sensitive to weird smelling/tasting foods and an unadventurous eater in general, but nutritional yeast, along w/salt, pepper and a dash of cayenne makes the best topping for kale chips ever. I sprinkle it on liberally after putting olive oil on the kale then bake. No it’s not cheesy and no one ever should try to pass off non cheese as comparable b/c we all know nothing compares to real cheese, but it’s very tasty in this context.

      Reply

  50. Mary Ann Harville

    Hey Joy, I am going to give your cheese sauce a try. I usually take the easy way out and just use grated cheese and put the entire pile under the broiler! One thing I do is drain and rinse the black beans then put them in a sauce pan with fresh garlic, cumin, salt, chipoltes and a little olive oil, stir, heat and then after about 10 minutes ( or proper spice mingling time) top them on the chips to begin my layering!

    Reply

  52. Buffy

    Dear, dear, sweet Joy, you missed the point. It isn’t supposed to taste like cheese. It’s a substitute like the difference btwn sugar and splenda. You do get an A+ for effort. I haven’t used it as nacho cheese but I have made alfredo and it was really good. At that time I had not had any dairy for 45 days. ???? Good try!!

    Reply

  53. Kat

    The First Mess’ vegan butternut queso recipe is pretty great. I mean, it doesn’t taste like cheese, no, and I still put cheese on my nachos nine times out of ten, but for the tenth time, that is totally the recipe I turn to.

    Reply

  54. mrsmichellegoldsmith

    Wow — raw corn! I am a born corn-lover and never-ever thought about using raw corn on nachos. Definitely going to try these! I am also a big fan of home-made tortilla chips made from fresh corn tortillas, baked or fried the same day as bought — nothing better!

    Reply

  55. Lauren

    Joy, I want to be your best friend so badly. I love the things you cook and bake, but honestly you could be bangin’ out the phone book on this blog and I would still read it all the time because I love the way you write so much.

    Reply

  58. Taste of France

    I have introduced my little French village to nachos and they are smitten. I even did it on Cinco de Mayo, a celebration of Mexico’s victory over France. Heh, heh. However, I did the grated cheese melted in the oven method. I’m going to have to try your recipe the next time, and there will be a next time because word is out and pointed hints have been dropped. I also like the black bean idea.

    Reply

  62. Emily

    Bahaha yes, so in agreement about nutritional yeast “cheese.” I was so disappointed when I tried to make some myself. I kept the sad orange gloop in my fridge for a while because I can’t bear to throw out food, but eventually I did. Anyways, these nachos look seriously amazing.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll Up