Vegan Queso Nachos

Easy, peasy, lemon squeezy vegan nacho recipe. Dress your nachos up in a way that you love to. I love to use cilantro, tomatoes, avocado, refried beans, and dairy free sour cream as yummy toppings.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
8 servings



  • 2 cups silken tofu

  • 1 (15 ounce) can sliced carrots, drained

  • 2 tablespoons taco seasoning mix

  • 2 teaspoons nutritional yeast

  • 2 teaspoons onion powder

  • 2 teaspoons garlic powder

  • 2 tablespoons oil, or more as needed

  • 1 (12 ounce) package vegetarian beef crumbles

  • 1 (13 ounce) package tortilla chips


  1. Combine tofu, carrots, taco seasoning, nutritional yeast, onion powder, and garlic powder in a blender or food processor. Blend until smooth and creamy.

  2. Transfer queso to a small saucepan over medium heat. Cook until hot enough to serve, 5 to 10 minutes.

  3. At the same time, heat oil in a skillet over medium heat. Add vegetarian crumbles and cook and stir until browned, 8 to 10 minutes.

  4. Serve tortilla chips on individual plates topped with cooked crumbles and hot queso.

Nutrition Facts (per serving)

369 Calories
16g Fat
42g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 369
% Daily Value *
Total Fat 16g 21%
Saturated Fat 2g 11%
Sodium 560mg 24%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 23%
Total Sugars 3g
Protein 17g
Vitamin C 1mg 6%
Calcium 111mg 9%
Iron 2mg 11%
Potassium 309mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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