Vegan Sheet Pan Nachos

Because cheese tried to “kill” me, Im now dairy free (well, 99.9%). While on the hunt for practical vegan recipes that don’t taste like poo, I landed on Karissa’s page; Karissa’s Vegan Kitchen…it loaded with some yummy vegan recipes and like myself she is not 100% vegan but def is mostly plant based and I really love that about her. So if you are looking for healthier recipes, def head over to her page and try them!


  • 10-12 oz bag of tortilla chips
  • 1½ cup shredded vegan cheddar
  • 1 can black beans – drained and rinsed
  • 1 can corn – drained and rinsed
  • 1 pack taco seasoning
  • 2 tsp oil

Optional Toppings

  • 2 tomatoes – chopped
  • 1/2 red onion – chopped
  • 1-2 jalapenos – sliced
  • parsley or cilantro
  • vegan sour cream *see recipe
  • vegan nacho cheese sauce *see recipe
  • Pre-heat oven to 400 degrees Fahrenheit.
  • Spread the tortillas out on a large baking sheet.
  • Sprinkle with shredded cheese.
  • In a bowl, mix together the black beans, corn, taco seasoning and oil.
  • Spread the black beans and corn out over the chips and cheese.
  • Bake for 8-10 minutes, or until the cheese is melted.
  • Add on the toppings of your choice!
  • Enjoy warm!

Vegan Nacho Cheese


  • 1¼ cup potatoes – peeled and cubed
  • 2/3 cup carrots – peeled and cubed
  • 1¼ cup plant based milk – plain, unsweetened
  • 1/4 cup nutritional yeast
  • 1 tablespoon lime juice
  • 1 tablespoon tomato paste
  • 3 teaspoons cornstarch – or arrowroot powder
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt – or more to taste
  • 1/8 teaspoon cayenne pepper – optional, for extra spice
  • Add potatoes and carrots to a pot of water. Bring to a boil, and let boil for 10 minutes, or until potatoes and carrots are soft. Strain and add to a blender.
  • Add all remaining ingredients to the blender and blend until super creamy and smooth.
  • Pour the nacho cheese into a pot and heat on medium-low heat until it starts to bubble. This will activate the cornstarch and help thicken the nacho cheese.
  • Serve warm with your favorite chips!

Homemade Vegan Sour Cream


  • 1 cup raw unsalted cashews, soaked and drained*
  • 3/4 cup water
  • 2 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • pinch of salt


  • To soak the cashews, you can either soak in water for at least 4 hours in the fridge OR boil some water and pour over cashews and soak for 45 minutes (covered.)
  • Drain the cashews. Blend all ingredients together until smooth.

Recipes on this post can be found at

Like this? Share it!!