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Vegan Loaded Sheet Pan Nachos recipe

This easy vegan sheet pan nachos recipe is the BOMB. Loaded with homemade enchilada sauce, and cheesy deliciousness all topped with peppers and fresh herbs. It’s a nachos party waiting to happen and I’m here for it.
There’s nachos and then there’s this Vegan Loaded Sheetpan Nachos recipe. Think melty cheese that clings in oozing stringy threads to each nacho you pry from the plate. All topped with my AMAZING homemade enchilada sauce and topped with crispy spicy peppers. It doesn’t get much better as a quick vegan party platter or game night treat that everyone will adore. 
Course Dinner, Snack
Cuisine American
Keyword snacks, vegan
Prep Time 5 minutes
Cook Time 8 minutes
Servings 4 people
Author Simone - Munchyesta.com

Ingredients

For the Nachos

  • cups Shredded Vegan Cheese Such as Violife just like cheddar shreds
  • 4 cups Homemade Enchilada Sauce
  • 3 Tomatoes Chopped
  • 2 Mixed Bell Peppers Diced
  • 1 tbsp Smoked Paprika
  • ½ tsp Salt
  • 1-2 Avocados Diced (optional)
  • 1 Spring onion Sliced (or diced red onion)
  • 1 bunch (1 cup packed) Fresh Cilantro or Fresh Basil Chopped

Homemade vegan white enchilada sauce

  • 4 tbsp Vegan Butter or coconut butter
  • 3 cups Almond Milk
  • 2 tbsp Garlic Powder
  • 3 tbsp Nutritional Yeast
  • 1-2 tsp Sriracha Sauce
  • 1 tbsp Sweet Chili Sauce
  • 3 tbsp Corn Starch
  • 2 tbsp Chives Chopped
  • Salt and Pepper to taste

Instructions

For the Homemade Vegan White Enchilada Sauce

  • Melt the butter in a pot and add garlic powder. Cook while stirring for half a minute to bring out the flavors of the garlic.
  • Next, whisk in nutritional yeast, Sriracha sauce, sweet chili sauce, and cornstarch. Whisk in almond milk a little at a time to get a lump-free sauce. Whisk until the sauce thickens.
  • Finally, add the chopped chives and salt and pepper to taste.
    Store the homemade white enchilada sauce in a clean jar or sealed container in the refrigerator for up to 1 week.

Making the Nachos

  • Preheat the oven to 400F and line a baking sheet with baking paper.
  • Place the chips on a lined baking sheet and top with vegan cheese shreds. Season with salt and smoked paprika and top with sliced peppers and chopped tomatoes. Cook in the oven for 5-8 minutes or until the cheese melts.
  • Remove from the oven and place on a plate. Garnish with fresh basil or cilantro, chopped avocado, and a generous drizzle of homemade enchilada sauce. 
    Serve and enjoy.