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Nachos with Beer Cheese Sauce

Vegan Nachos with Beer Cheese Sauce for Epic Game Nights

These Vegan Nachos with Beer Cheese Sauce are a must-try for game nights, providing a crowd-pleasing twist on classic nachos.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 cup Textured Vegetable Protein (TVP) Can be found in health food stores.
  • 1 can Crushed Tomatoes Option: Diced tomatoes can be used for a chunkier chili.
  • 2 tablespoons Chili Powder Adjust for desired spice level.
  • 1 teaspoon Cumin
  • 1/2 teaspoon Cayenne
For the Nachos
  • 32 ounces Tater Tots Use an extra-large bag for optimal nacho coverage.
  • 1 cup Beer (lager or golden ale) Choose a vegan-friendly beer.
  • 1 cup Daiya Cheddar & Pepperjack Shreds Other vegan cheese brands can also be used.
  • 1 cup TVP Bacon Alternative: Use store-bought vegan bacon if desired.
For the Toppings
  • 1 cup Guacamole Customizable based on personal preferences.
  • 1 cup Sour Cream Customizable based on personal preferences.
  • 1/2 cup Green Onions Customizable based on personal preferences.
  • 1/2 cup Jalapenos Customizable based on personal preferences.
  • 1/2 cup Pico de Gallo Customizable based on personal preferences.

Equipment

  • Baking Sheet
  • medium pot
  • large skillet
  • Saucepan
  • whisk
  • bowl

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. Spread the tater tots evenly on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through.
  3. While the tater tots bake, rehydrate the TVP with hot water and bouillon in a bowl for 10 minutes.
  4. In a medium pot, mix the rehydrated TVP with crushed tomatoes, chili powder, cumin, and cayenne. Simmer for 10-15 minutes.
  5. For TVP bacon, rehydrate additional TVP and season with smoked paprika and garlic powder. Sauté in oil until crispy.
  6. In a saucepan, melt the Daiya cheese shreds over medium-low heat and whisk in the beer until smooth. Simmer for about 15 minutes.
  7. Layer half of the crispy tater tots in a baking dish, followed by half of the chili and beer cheese sauce, then repeat layers.
  8. Once assembled, sprinkle with crispy TVP bacon and your choice of toppings. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 500mgFiber: 7gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days and keep toppings separate for crispness. You can freeze assembled nachos without toppings for up to 1 month.

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