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10 Minute Vegan Chili Cheese Nachos

Vegan Chili and 5 Minute Easy Vegan Queso come together to make the most delicious easy snack. These Vegan Chili Cheese Nachos are perfect for game day or a simple dinner. 

Course Main Course, Snack
Cuisine American, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


Easy Vegan Queso

  • 1 cup cashews
  • 1/2 cup salsa
  • 1/2 cup water
  • scant 1/3-1/2 cup nutritional yeast
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp lemon juice

Vegan Chili Cheese Nachos

  • 1 can vegan chili
  • 8 oz blue corn chips
  • 1 cup pico de gallo
  • 1 large avocado


Easy Vegan Queso

  1. Boil the cashews for ten minutes to soften, then drain. Combine cashews and all other ingredients in a high powered blender. Blend for 2-3 minutes until smooth, stopping occasionally to scrape down the sides. Store in an airtight container in the fridge for up to 5 days. 

Vegan Chili Cheese Nachos

  1. Heat the vegan chili in a saucepan until hot. Spread the blue corn chips onto a large pan or two large plates. Spoon the chili over the chips, then drizzle the vegan queso over the chili. Finish with pico de gallo and avocado to garnish. 

Recipe Notes

Recipe makes 1 large pan or 2 large plates of nachos. There will be leftover vegan queso. 

This recipe is heavy on nutritional yeast. For a milder cheesy flavor, use a bit less. The queso will be fairly warm from using boiled cashews. It will stay hotter if you use room temperature salsa. If you prefer it hotter, simply warm the queso in a sauce pan before putting it on the nachos. 

To make the queso in 5 minutes, keep soaked and drained cashews on hand in your freezer. 

To make the queso raw, soak the cashews for 2 hours or overnight instead of boiling them and use raw pico de gallo in place of salsa.