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8 Comments · November 15, 2018

Vegan Game Day Nachos

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These vegan game day nachos are a snacking dream come true. Three layers of crispy tortilla chips are layered each with spicy tofu crumbles, simple 5-minute homemade cashew cheddar sauce, black beans, and pico de gallo. Then, the entire stack gets topped with fresh avocado, scallions, jalapeños, black olives (if you please), and a drizzle of sour cream. 

Vegan Game Day Nachos
This post is sponsored by Nasoya. Thank you for supporting the brands that support Blissful Basil!

Of all the appetizers, nachos are my favorite. There are truly no other finger foods I enjoy more than a mound of crispy tortilla chips layered high with all the toppings.

Perhaps you've made the Pile 'Em High Plant-Powered Nachos from my book. If you have, then you know that I make nachos that everyone loves, vegan or not.

These vegan game day nachos are no exception to that rule. In fact, I like them even more than the ones in my book (shh, don't tell). Not only are they delicious, but they come together rather speedily, too.

And they're certainly close-up ready...

Vegan Game Day Nachos

To make these easy vegan nachos, you'll start by preparing some spicy tofu crumbles.

To make them, you'll drain and pat dry a block of Nasoya's Extra Firm Tofu. Although you could use a tofu press to squeeze out any excess water, you certainly don't have to. In fact, I don't. Not for this recipe at least. The quicker the nacho pile can be built, the sooner it can be devoured.

Vegan Game Day Nachos

Heat a bit of olive oil in a large skillet, crumble the tofu into the pan, and sprinkle it with chili powder, cumin, paprika, sea salt, and cayenne pepper.

Then, cook until the tofu is browned and crumbly and any excess water has cooked off.

Vegan Game Day Nachos

Next, prepare the pico de gallo and cashew cheddar cheese.

Homemade cheese sounds fussy. But I promise you, this simple cashew cheddar cheese sauce takes just five-ish minutes from start to finish. Simply blend and then whisk over the stove until thickened. That's it.

Once the cashew cheddar is ready, it's time to assemble.

First order of business: Pick your serving platter. Although there are certainly fancier routes, I prefer to use a medium baking sheet to serve my nachos.

Spread a serving or two of tortilla chips into the pan, and get topping.

First, generous dollops of cashew cheddar cheese.

Vegan Game Day Nachos

Next, sprinkles of spicy tofu crumbles.

Vegan Game Day Nachos

Then, spoonfuls of pico de gallo.

Vegan Game Day Nachos

And finally, black beans.

Vegan Game Day Nachos

Repeat this layering process two more times.

Chips, cheese, tofu crumbles, pico de gallo, black beans.

Chips, cheese, tofu crumbles, pico de gallo, black beans.

Once you've built your tasty nacho foundation, add the finishing touches:

Sliced avocado, scallions, jalapeños, and black olives.

Finally, drizzle with vegan sour cream, and serve.

Vegan Game Day Nachos

Vegan Game Day Nachos
Print Pin
5 from 3 votes

Vegan Game Day Nachos

These vegan game day nachos are a snacking dream come true. Three layers of crispy tortilla chips are layered each with spicy tofu crumbles, simple 5-minute homemade cashew cheddar sauce, black beans, and pico de gallo. Then, the entire stack gets topped with fresh avocado, scallions, jalapeños, black olives (if you please), and a drizzle of sour cream. 
Course Appetizer, Snack
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Ashley

Ingredients

Spicy Tofu Crumbles

  • 1 tablespoon olive oil
  • 1 block Nasoya Extra Firm Tofu, drained and patted dry
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¾ teaspoon sea salt
  • ⅛ teaspoon cayenne pepper

Quick Pico de Gallo

  • 4 roma tomatoes, cored and diced
  • ½ small white or red onion, finely diced
  • ¼ cup chopped fresh cilantro or to taste
  • Sea salt

Nacho Base + Toppings

  • 1 recipe Cashew Cheddar Cheese
  • 4–6 servings sturdy tortilla chips
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 firm-ripe avocado, pitted, peeled, and thinly sliced
  • 4 scallions, trimmed and thinly sliced
  • ¼ cup pickled jalapeños or to taste
  • Sliced black olives (optional)
  • Vegan sour cream

Instructions

For the Spicy Tofu Crumbles

  • Heat the olive oil in a large skillet over medium-high heat. Crumble the tofu into the pan. Add the chili powder, cumin, paprika, sea salt, and cayenne pepper. Cook for 8 to 14 minutes, or until the tofu is browned and crumbly and any liquid has evaporated, stirring frequently. Set aside.

For the Quick Pico de Gallo

  • In a small bowl, stir together the tomatoes, onion, and cilantro. Season with sea salt to taste.

To Assemble

  • Prepare the Cashew Cheddar Cheese (this takes just 5 minutes or so).
  • On a large serving platter or baking tray, spread out a layer of tortilla chips and top with the cheese, tofu crumbles, pico de Gallo, and black beans. Repeat two more times, creating three layers. Top with the avocado, jalapeños, scallions, and black olives (if using). Drizzle with the sour cream.
  • Serve immediately.

 

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Comments

  1. Ashley Hoober says

    November 19, 2018 at 3:02 pm

    5 stars
    Love the tofu ground, so realistically rich and spicy !!!

    Reply
    • Ashley says

      November 19, 2018 at 4:17 pm

      So glad you enjoyed it, Ashley! Thanks for taking the time to come back and share your thoughts.

      Reply
  2. Celeste Jackson says

    November 29, 2018 at 7:37 pm

    These look so yummy! Yes, I have made your nachos from your book many times. Such a hit with everyone! I can’t wait to try these.

    Reply
  3. Haley says

    February 15, 2019 at 10:12 am

    I'm making this tonight.

    Reply
  4. Amy says

    September 08, 2019 at 7:30 pm

    5 stars
    These nachos were delicious! Made them for the start of football season today. The cheese sauce is just amazing :)

    Reply
    • Ashley says

      September 09, 2019 at 12:15 pm

      So happy to hear you enjoyed them, Amy! Thanks for taking time out of your day to come back and share your thoughts and rating—means a lot to me and is helpful for others hoping to make the recipe, too. :)

      Reply
  5. Karlene says

    January 07, 2020 at 2:30 pm

    5 stars
    Winner winner, nacho dinner! Made this last night & it was devoured. I used salsa instead of the pico de gallo. The cheese sauce was flavorful with just the right texture, although I think I’ll make it a bit more spicy next time (since we like the heat). Thanks for sharing!

    Reply
    • Ashley says

      January 07, 2020 at 7:55 pm

      Happy to hear you enjoyed it, Karlene! Thanks for taking time out of your day to come back and share your thoughts and rating. Means a lot to me and is helpful for others interested in making the recipe, too. Happy cooking (and nacho devouring)! :)

      Reply

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