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 minutesminutes
Cook Time 8 minutesminutes
Servings 4people
Author Simone - Munchyesta.com
Ingredients
For the Nachos
1½cupsShredded Vegan CheeseSuch as Violife just like cheddar shreds
4cupsHomemade Enchilada Sauce
3Tomatoes Chopped
2Mixed Bell PeppersDiced
1tbspSmoked Paprika
½tspSalt
1-2AvocadosDiced (optional)
1Spring onionSliced (or diced red onion)
1bunch (1 cup packed)Fresh Cilantro or Fresh BasilChopped
Homemade vegan white enchilada sauce
4tbspVegan Butteror coconut butter
3cupsAlmond Milk
2tbspGarlic Powder
3tbspNutritional Yeast
1-2tspSriracha Sauce
1tbspSweet Chili Sauce
3tbspCorn Starch
2tbspChivesChopped
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.