I’m a sucker for a good plate of nachos. When I was little I would get so excited when we would leave my tiny tiny town of Prince Rupert, BC and go out for dinner to a place that had nachos. Being a very gluttonous kid (I seriously don’t know to this day how I was not obese) I would order an entire plate of nachos to myself.

My brain was so happy with each and every bite – little did I know that cheese was so addictive. And then I would go up to the hotel room and suffer painfully as the air gathered in my intestines and I tried to hold back my farts so my whole family wouldn’t hear me. I would quietly cry myself to sleep waiting for the pain to be over. It’s funny, back then I never really realized the nachos were causing the pain…it’s weird how we don’t put these things together.

Now I know how to make delicious uber-healthy dairy-free nachos that do not cause any intestinal distress! And by the end of this article, you will too 🙂 

You can make nachos the easy route by using fake vegan shredded cheese in place of cheese. But that’s not the best for you and it doesn’t leave you feeling the best either so I highly recommend trying out this potato and carrot-based cheese……sounds weird I know……but oh my god it’s DELICIOUS.

Here we go!


Ingredients for the chips:

• plain non-gmo corn tortillas – we’re going to turn them into oil-free nacho chips
• Or if you’re okay with a little oil you can use regular store bought tortilla chips (the Que Pasa brand is my fave- and they are local to Canada :))

Ingredients for the toppings:

These are what I like to put on my nachos, if you don’t like some of these veggies, omit them, if you want another kind of veggie, chop it up and include it, it’s your plate of nachos! Keep scrolling for the cheese ingredients

• red onions
• black beans
• Tomato
• Jalapenos
• banana peppers
• Avocado
• sliced olivesSuper fun additional topping : Combine a can of jackfruit with this amazing sauce from Mother Raw for a topping that is similar to chicken. This product is way cheaper at Walmart than other stores so buy it there 🙂
  

  this is what jackfruit looks like – so similar to chicken!

  

  this is the bbq sauce! they also have a sweet bbq sauce! soo good

   

Ingredients for the nacho cheese:

• 3 medium-sized potatoes (any kind)
• 2 small carrots
• 1/3  – 1/2cup nutritional yeast
• garlic
• paprika
• salt
• pepper
• unsweetened plant milk (optional)

Okay so now you have your chips, your toppings and the ingredients for the cheese we can get started. You can even make the cheese sauce and just use it as a dip if you don’t feel like getting fancy and making nachos!

Steps to build your nachos

STEP 1: Add 3 chopped potatoes and 2 chopped carrots into a pot of water and boil until soft. Poke with a fork occasionally and when the fork goes through the potato easily that means they are ready

Step 2: While they are boiling either make your own tortilla chips or open a bag of tortilla chips or make your own.

To make your own oil-free chips simply put a big stack of tortillas together and cut them with a knife into a chip shape. Then bake in the oven at 250° F and check every 3 minutes to make sure they are crispy but not burt. It should take under 10 mins. Take them out when they look crispy! Every oven behaves differently so don’t forget to set a timer and check on them multiple times……i’ve forgotten a few times and it’s depressing. 

 If you have an airfryer you can pop them in there at 250° F and shake after 5 mins. Then put in for another 5!

Step 3: Put a layer of the chips out on a big baking sheet.

Step 4: Chop up tomatoes, jalapenos, red, onion, cilantro, avocado and any other veggie you are including and set aside. Drain olives and beans and set aside

Step 5: If you are including jackfruit you would drain the can of jackfruit and then break up the jackfruit into little pieces with your hands. Then you would heat it up in a frying pan and mix in your Mother Earth BBQ sauce (or whatever vegan sauce you buy) to coat the jackfruit. Then set aside. Omit this step if not adding jackfruit.

Step 6: The potatoes and carrots should be soft by now. Strain them and put them in a blender. Add in 1 garlic clove, a dash of paprika, a small spoonful of garlic powder, a small spoonful of onion powder, 1/3 cup of nutritional yeast to start, salt, pepper. Blend everything up and taste it. If you like how it tastes then it’s ready, if you want it a little cheesier add more nutritional yeast and salt and blend until you LOVE IT!

If you are having trouble blending it or think the consistency is a little too thick then add in some plant-milk or water until it blends.

Step 7: Pour cheese mixture on top of layer of chips. 

Step 8: Add on all the toppings you set aside. Don’t forget the olives and banana peppers too! 

Step 9: Add another layer of chips. Add another layer of cheese and toppings.

Step 10: Eat and enjoy while the cheese is still hot!

There is no need to bake the whole plate of ready-to-eat nachos. It’s a nice mix with the fresh veggies and hot cheese on the chips. I have tried it both ways and it tastes better without baking the whole plate of nachos!

Now, if you’re looking for a dessert to eat after your nachos you can try making a smoothie bowl! Grab my complete free guide to learn how 🙂