Loaded Vegan Potato Nachos

Looking for a healthier twist on classic nachos that doesn’t skimp on flavor? These Loaded Vegan Potato Nachos are your new go-to—perfect for game day, family dinners, or a fun appetizer everyone can dig into. Instead of tortilla chips, this version uses crispy, spiced potato rounds as the base, layered with colorful, nutrient-dense toppings like black beans, spinach, tomatoes, and avocado.

They’re:

• Ready in 30 minutes

• Customizable with your favorite toppings

• Fun, satisfying, and fiber-rich

• Packed with plant-based protein and feel-good flavor

These beauties are packed with plant-based protein from the beans, sustainable and healthy carbohydrates from the potatoes, and tons of phytonutrients from colorful plants like tomatoes, red onion, and spinach. It's also high in fiber, which contributes to gut health.

Best of all, they taste indulgent while nourishing your body from the inside out. Want to level things up? Don’t skip the optional Garlic Cashew Cream—it's creamy, garlicky, and the perfect finishing touch.

Loaded Vegan Potato Nachos Recipe

Serves: 2-4

Prep time: 20 minutes

Cooking time: 30 minutes Loaded Vegan Potato Nachos Ingredients

Spice mixture

• 1 1/2 tsps chili powder

• 1 1/2 tsps onion powder

• 1 tsps garlic powder

• 1 tsp smoked paprika (optional)

• 1/4 cup nutritional yeast

• 1/2 tsp salt

Potatoes

• 2 lbs organic potatoes, cut into ¼-inch thick rounds (washed, unpeeled)

Toppings

• 1 1/2 cups organic spinach, chopped

• 3/4 cup organic tomatoes, diced

• 1 1/2 cups black beans, homemade or BPA-free canned, drained

• 1 cup organic corn, frozen or BPA-free canned, drained

• 1/4 cup red onion, diced

• 1/4 cup black olives

• 1/4 cup jalapeños, deseeded and sliced (optional)

• 1 large avocado, seed removed, diced

• 1/4 cup cilantro (optional) chopped

• 1/4 cup green onion, sliced

• hot sauce, to taste

• Garlic Cashew Cream (optional), to taste (recipe below)
  

How to Make Loaded Vegan Potato Nachos

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

2. Prepare your potato spice mix: In a medium bowl, mix all of the spice ingredients together until blended.

3. Dip each potato slice into the spice mix to coat each side of the potato. Spread out the potatoes evenly on the parchment-lined baking sheet. (The natural moisture of the potatoes will help the spice mix to stick. However, if it doesn’t stick, brush the potatoes lightly with olive oil or vegetable broth then dip into the spice mixture).

4. Bake the potatoes for 20 minutes, flipping halfway through.

5. Once the potatoes are finished cooking, line them up close together on the baking sheet so there are minimal gaps between them (preparing to add the toppings!).

6. Add a layer of spinach across the potatoes. Then add the tomatoes, beans, corn, red onion, black olives, and jalapeños, if using.

7. Bake for 10 minutes.

8. Remove from the oven and add the avocado, cilantro (if using), and green onion.

9. Finally, if you’d like to add a little spice and creaminess (recommended!), add your favorite hot sauce and Garlic Cashew Cream on top (recipe below!).

Garlic Cashew Cream Recipe

Garlic Cashew Cream Ingredients

• 1 tsp garlic powder

• 1 cup raw cashews, soaked in water 4–6 hours or in hot water for 30 minutes

• 1/2 cup plant-based milk, plain, unsweetened

• 1/2 tsp salt

• ground black pepper to taste

How to Make Garlic Cashew Cream

Add the garlic, cashews, plant-based milk, salt and pepper to a food processor or blender. Blend until silky smooth.

Recipe alterations and suggestions

• We used half Russet and half purple potatoes, but red or new potatoes would work as well (you just want the rounds large enough to hold the toppings). Fingerling potatoes wouldn’t work unless you cut them lengthwise.

• Use sweet potatoes in place of regular potatoes.

• Substitute chives or parsley for cilantro.

• Instead of red onions, use yellow or white onions.

• Instead of Garlic Cashew Cream, add your favorite store-bought plant-based cheese or homemade cashew cheese.

If using the Cilantro Cream, make it ahead of time and store it in the refrigerator for 5–7 days.

These nachos are best when enjoyed immediately after baking. If you have leftovers, store them in an airtight container and reheat them at 400 degrees F for 10–15 minutes.

These loaded potato nachos are proof that wholesome and indulgent can absolutely go hand in hand. They’re fun to eat, easy to make, and sure to satisfy everyone at the table—from picky eaters to plant-based pros. Serve them straight from the sheet pan, or dress them up on a platter for parties or gatherings.

If you give them a try, I’d love to hear how they turned out—or see your masterpiece! Tag me on social media or drop a comment below with your favorite topping combos. 🌱🥑🔥

Nutrition Information

Per serving (4 servings): 822 calories, 115 grams carbohydrates, 27 grams fiber, 34 grams protein, 30 grams fat, 730 milligrams sodium