Close up vegan nachos in mini cast iron skillet with salsa, guacamole, and vegan chili cheese dip.
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5 from 1 vote

Build your own vegan nacho bar

Vegan nacho bars just scream fun. Put out an array of toppings like spicy black beans, seitan chorizo, guacamole, salsa, and chili cheese dip. Then let your guests pile nachos onto their own mini skillets or plates. This recipe includes a ton of topping options, but feel free to pare down the list, based on your own preferences and time allotment.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican, Vegan
Keyword: kid friendly, party food
Servings: 6 people
Calories: 121kcal
Author: Cadry Nelson


  • 1 batch vegan cheese dip
  • 1 cup shredded non-dairy cheese I like to use the Daiya cheddar block & shred by hand
  • 1 batch spicy black beans
  • 1 batch vegan refried beans
  • 1 cup seitan chorizo warmed in pan
  • 2 cups salsa
  • 2 batches easy guacamole
  • 1 cup chopped tomatoes
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped cilantro
  • 2 or 3 spring onions sliced
  • 2 or 3 different bottles of hot sauce
  • Jar jalapeno pepper slices
  • 1 or 2 large bags of tortilla chips


  • Preheat oven to 350 degrees. Put all of the toppings on the dinner table for guests to serve themselves. If guests would like to warm their tortilla chips or melt non-dairy cheese onto them, make sure to offer oven-safe skillets. Melting cheese onto the chips will take about 10 minutes in the oven. If they want to just use the chili cheese dip, then the skillets won't need to go into the oven, and you can skip the pre-heating step.


Calories: 121kcal | Carbohydrates: 13g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 962mg | Potassium: 348mg | Fiber: 3g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 21.4mg | Calcium: 52mg | Iron: 1.3mg