Looking for the best and easiest appetizer? These vegan nachos with a sriracha chili cheese sauce will be your go-to recipe! They are so easy to make, such a fun appetizer or snack to enjoy, and perfect for sharing! These nachos are also extremely customizable, so you can add any topping you’d like.
I am so excited to be partnering with Lee Kum Kee and The Feedfeed to bring you this incredibly delicious recipe! It is simple to make, so delicious and nutritious. You can pick up all the ingredients you need for this recipe here.
Ingredients you’ll need to make these vegan nachos with sriracha chili cheese sauce
- Olive Oil. This will be to drizzle in your frying pan when cooking the vegan ground meat.
- Vegan Ground Meat. To be used as a meat replacement for your nachos. You can also use lentils or completely omit this as there are black beans already in this recipe. You can also add salt and pepper while cooking the veggie ground meat.
- Black Beans. For some added protein and flavour. You can also add red kidney beans as a substitution or omit this.
- Whole Kernel Corn. Because it wouldn’t be nachos without corn!
- Black Olives. For some added flavour. I like to buy the olives already pitted and sliced to save me time.
- Bell Pepper. I like using a red bell pepper and dicing it into tiny pieces.
- Green Onions. I personally prefer using green onions to a regular red or yellow onion, but feel free to dice a whole onion if you’d like! If using green onions, I recommend chopping them with a scissor so it’s easier.
- Tortilla Chips. I used about one whole bag of salted tortilla chips.
- Shredded Vegan Cheese. To sprinkle over your nachos before placing in the oven.
- Dried oregano. To sprinkle on top of your nachos after placing in the oven .
- Cashews. Boiled and drained. This will be the base for the sriracha chili cheese sauce.
- Garlic. I add one clove to add a nice kick to the sauce.
- Nutritional Yeast. For a delicious, cheezy flavour.
- Lee Kum Kee Sriracha Chili Sauce. This is what is going to bring the heat and flavour to this sriracha chili cheese sauce. It has a garlic kick mixed with tangy undertones, a hint of sweetness and of course a delicious fiery aftertaste. I also love using this in the sauce since everything comes together in the blender, and it is a perfect addition thanks to the smooth texture.
- Water. To thin out the sauce.
- Spices. I used a blend of paprika, turmeric, salt and pepper.
- Vegan Shredded Cheese. To add even more of a cheezy taste to the vegan sauce.
Tips on making the best vegan nachos
- Prepare all your ingredients in separate bowls beforehand. This will make it so much easier for when you have to start assembling and layering your toppings for the nachos!
- Boil your cashews while you are cooking the veggie ground meat. The cashews need to be boiled for only 10 minutes, and then you can set them aside so they have time to cool down while preparing your other ingredients.
- Make sure to evenly spread out your tortilla chips so all chips are covered with toppings. I love to make sure my chips are evenly dispersed on my tray so that they can be coated with all the delicious veggies and cheese. If you have too many chips, you can always do a second layer, for an even more elevated appetizer!
Can I store these nachos?
You can store these nachos in the fridge for about 24-48 hours. However, the chips will become very soft when refrigerated. It is best to reheat in the oven, although they will not be as crunchy as the day you made them.
- Looking for more easy and delicious appetizers or sides? My Tofu “Chicken” Bites with Sriracha Chili Dipping Sauce are the perfect match. High in protein and packed with flavour.
- If you’re in the mood for comfort food, let my Easy Vegan Pumpkin Mac and Cheese be just what you need! So easy to make, delicious, and insanely creamy.
- Keeping this in the pasta trend, my Creamy Vegan Alfredo Sauce with Sun-dried Tomatoes is sure to satisfy. Made with an insanely creamy cashew alfredo sauce that you will want to devour!
Vegan Nachos with Sriracha Chili Cheese Sauce
- 3 tbsp avocado or olive oil, to drizzle in pan
- 1 pack vegan veggie ground meat (340 g package)
- salt and pepper, to taste
- 1/2 can black beans (1/2 of a 540 ml can, can use whole can if you prefer to add more beans)
- 1/2 can can of whole kernel corn (1/2 of a 341 ml can, can use whole can if desired)
- 1 can pitted sliced black olives (398 ml can)
- 1 medium red bell pepper, diced
- 3 whole green onions, diced
- 1 350 g bag tortilla chips
- Vegan cheese, to top
- Oregano, to top your nachos
Sriracha Chili Cheese Sauce
- 1 cup cashews, boiled and drained
- 1 clove garlic
- 3 tbsp nutritional yeast
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 cup warm water
- Salt and pepper, to taste
- 3 tbsp Lee Kum Kee Sriracha Chili Sauce
- 1/4 cup shredded vegan cheese
- Line a medium-sized tray with parchment paper and set aside.
- Heat a medium-sized pan with avocado or olive oil on medium heat. Empty your packet of veggie ground into the pan and break up into small pieces with a silicone spatula. Add in salt and pepper and cook for about 5 minutes or until browned. Set aside.
- Boil 1 cup of water with 1 cup of cashews for 10 minutes. Set aside.
- Rinse and drain your cans of black beans, corn, and olives and set aside in separate bowls.
- In a blender, add in your boiled and drained cashews along with remaining Sriracha Chili Cheese Sauce ingredients and blend until creamy. Place your sriracha chili cheese sauce in a small bowl and set aside.
- Take your parchment-lined tray, and spread out your tortilla chips in an even layer. Top tortilla chips with ground meat, black beans, corn, olives, peppers, and cheese. Top with some dried oregano, then place in the oven on broil for 2-5 minutes. Remove from the oven when the cheese melts and tortilla chips start to brown.
- Top with diced green onions before serving. Option to spread dollops of the Sriracha Chili Cheese Sauce over the nachos before enjoying, or leave aside in a bowl for dipping.
**Disclosure: This post is sponsored by Lee Kum Kee. As always, all opinions are my own.**