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  • Makes 1 (9×13-inch) pan, about 4 cups chips
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These vegan-loaded nachos are piled high with seasoned lentils, pico de gallo, and a mouthwatering cheesy sauce you’d never guess was made from pureed potatoes.

Looking for more great plant-based recipes for entertaining? Check out our favorite vegan recipes roundup.

By Darshana Thacker Wendel,

Last Updated:


  • 1 lb. Yukon Gold potatoes (about 2 medium), peeled and cut into 1-inch chunks
  • 1 cup unsweetened, unflavored plant milk
  • ⅓ cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon turmeric
  • Sea salt and freshly ground black pepper, to taste
  • 8 store-bought or homemade corn tortillas, each cut into 6 triangles
  • 2 15-oz. cans lentils, rinsed and drained
  • 2 teaspoons oil-free taco seasoning
  • 1 cup pico de gallo
  • 2 scallions, white and green parts, thinly sliced (about ½ cup)
  • 1 tablespoon finely chopped fresh cilantro


  • To make Nacho Cheese: Place potato chunks in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender when pierced with a fork. Transfer potatoes to a blender and allow them to cool 10 minutes.
  • Add milk, nutritional yeast, lemon juice, garlic powder, paprika, turmeric, salt, and black pepper to blender. Blend until smooth and creamy, adding water, 1 to 2 Tbsp. at a time, as needed to reach desired consistency.
  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Spread the tortilla triangles in a single layer a prepared baking sheets. Bake 20 minutes or until crispy.
  • Transfer the chips to a 9×13-inch baking dish.
  • In a medium bowl combine lentils and taco seasoning; stir gently to thoroughly distribute seasoning. Pour lentil mixture over chips. Top with pico de gallo and Nacho Cheese. Bake just until the cheese is hot and lightly browned, about 15 minutes.
  • Garnish with scallions and cilantro. Serve immediately.

Comments (12)

(5 from 5 votes)

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I ended up with a lot of extra cheese sauce, can you freeze it?

Courtney Davison

Hi Teresa, Yes, you can freeze the extra cheese sauce. It should work well once thawed. Thank you, Courtney Editor, Forks Over Knives


Canned lentils? Seriously?


Yes this recepie looks quite tempting hence would love to try it .just waiting for the above 2 recepies


It will be great to have the recepie of home made corn tortillas coz we don’t get in india where I live.

Courtney Davison

Hi Alka, I'm sorry for the delay. Please see our recipe for homemade oil-free corn tortillas here: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/homemade-corn-tortillas/ I've updated the recipe to include this link, as well. Thank you for the comment! Courtney Editor Forks Over Knives

Donna Elder

So good! I substituted 2 cans lentils for 1 can lentils and 1 can black beans....yum! The cheese sauce is to die for. It's used in the Sweet Potato Lasagna recipe which i make every Thanksgiving. Always a BIG hit!


This recipe is really gross and bland. waste of ingredients


Love this recipe. So yummy and filling


We tried this tonight and it was a hit! We were short on time so skipped the step where you put the nachos in the oven with nothing on them to crisp them up. We loaded everything right on and it worked well! We’ll be adding this to our rotation of meals! Thanks!!


Recepie of home made Pico de gallo please?


Amazing! It was easy and so good. Canned lentils really speed up the meal.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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