Vegan Nachos with Chorizo
Vegan Nachos with Chorizo and Jalapenos! These are so easy to make, with a homemade cheesy queso. A must for dairy-free nachos!
We love nachos in my house– especially for fun events like the Superbowl or for weekly Chiefs and Packer games during the Fall.
I may not be a big sports fan, but I do take football snacks seriously. These are inspired by my chili chorizo queso dip (based on my very popular chili cheese dip).
If you love cheesy flavors and spicy chorizo, then you are going to love these vegan nachos.
They are also fairly easy to put together– you do need to make your own queso dip, but it only takes a few minutes to assemble and a handful of mostly pantry ingredients.
So grab your favorite vegan chorizo, and let’s get to making these vegan nachos!
Everything You Need to Make these Vegan Tacos:
Ingredient Notes
- Vegan Queso: I love my homemade queso dip for this one! You can use this one or my chili cheese dip for the base for this nacho recipe. Or, you can use your favorite shredded vegan cheese (or regular cheese) and then melt in the oven over the chips like normal nachos.
- Tortilla Chips: Putting the chips in the oven without any toppings helps them crisp up and become more toasty. You can skip this step if you’d like, but I find that it makes for sturdier nachos.
- Vegan Chorizo: I use the kind from Trader Joe’s by Frieda’s also makes a great soyrizo (I think it’s probably the same!)
- Pickled Jalapeños: I like pickled jalapenos as they aren’t quite as spicy as regular jalapenos, and I think they cut through the richness of the queso sauce. I don’t recommend skipping them! Trader Joe’s makes a really yummy hot and sweet pickled jalapeno that I love here.
- Cilantro: Fresh herbs are always a nice addition for any rich meal, like vegan nachos. You can skip, but I love the contrast!
How to Make these Vegan Nachos
Cook the Vegan Chorizo
Cook the chorizo
Make the Queso Sauce
Make the queso dip and drizzle over the toasted chips.
Top with Chorizo
Top the nachos with the chorizo and more of the queso dip.
Garnish and Serve
Top with the pickled jalapenos and chopped cilantro, and serve!
Tips for Success
If you are new to making cashew-based sauces, they thicken quickly! So you’ll want to make the sauce right before serving. If you do make it ahead of time, you’ll likely need to thin it before serving if it becomes too thick. You can do this with extra milk as you heat it.
To make the most of each chip, I like to spread the chips out in a single layer on a rimmed baking sheet before topping. This ensures that most of the chips will get covered, and the lipped baking sheet helps provide an edge to scoop up the cheese and chorizo!
More Appetizer Recipes
If you like these vegan nachos then make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Vegan Nachos with Chorizo
Ingredients
- 8 cups tortilla chips
- 1 package soyrizo*
- 1 batch vegan queso recipe
- 1/3 cup pickled jalapenos, or fresh jalapenos, the hot and sweet jalapenos from Trader Joe’sare my favorite
- 1/2 cup fresh chopped cilantro
- 1/2 lime, cut into wedges
Instructions
- Spread the tortilla chips on a sheet pan and heat at 400 degrees for 8 minutes, until toasted. This step is optional, but makes for great, crunchy and crispy chips!
- While the tortilla chips are toasting, make the vegan queso dip.
- Crumble the chorizo into a medium saute pan and cook over medium heat until hot.
- Time to assemble! Alternate drizzling the warm queso dip and crumbled chorizo onto the toasted chips. Top with the jalapenos and chopped cilantro. Serve immediately with lime wedges.
Notes
** The freshness of the cilantro and the pickled jalapenos really make these nachos, I don’t recommend skipping them!
*** To make the vegan queso, heat 3 T butter in a small saucepan over medium heat and add 2 minced garlic cloves. Simmer for 30 seconds, stirring constantly. Add in 3 T flour and cook, stirring 1-2 minutes, or until flour is cooked and lightly golden brown. Whisk in 2 cups unsweetened milk of choice and reduce heat to medium-low. Let cook a few minutes, until lightly thickened and add in 1/2 cup chopped orange or yellow bell pepper, 1/3 cup nutritional yeast, 1/4 cup cashews, 3/4 t salt, 1/4 t cumin and 1/2 t chili powder. Cook for 5 minutes, stirring occasionally, until thickened. Transfer to a blender and puree until creamy, or use an immersion blender and puree until creamy. Transfer back to saucepan and cook until thickened, then stir in 1/2 cup salsa of choice. (Full recipe here)