Filling Vegan Lentil Nachos

This post may include external or affiliate links. Please see our affiliate disclaimer.

Forks Over Knives is one of my favorite resources for plant-based meals. Sometimes when I make their recipes, I become inspired to create my own! These Filling Vegan Lentil Nachos are based on their Loaded Lentil Nachos recipe. After making these a few times, I changed the recipe to fit my own personal preferences and decided that it was time to share this one with all of you. We typically eat these Filling Vegan Lentil Nachos for dinner, but they would also be perfect as an appetizer or for lunch!

Trust me, these pretties taste as good as they look! When you make this recipe, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I can’t wait to see how this dish turns out for you!

Filling Vegan Lentil Nachos

Sweet Pea Living
Inspired by Forks Over Knives, these quick and easy vegan nachos make for a perfect busy weeknight meal.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Main Course
Cuisine Mexican
Servings 4 people


Forks Over Knives – Vegan Nacho Cheese:

  • 1 lb baby Yukon gold potatoes cleaned and quartered
  • 1 cup unflavored oat milk
  • cup nutritional yeast
  • 1 tbsp lemon juice fresh
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp ground turmeric
  • ½ tsp salt
  • ¼ tsp ground black pepper

Additional Ingredients:

  • 1 cup dry golden lentils rinsed
  • 2 cups vegetable stock
  • 1 tbsp taco seasoning
  • 8 oz tortilla chips
  • 1 can black beans rinsed

Optional Garnish:

  • red onion diced
  • radishes sliced
  • cilantro chopped
  • avocado sliced
  • jalapeno sliced
  • salsa and/or hot sauce
  • lime wedges


  • Place Yukon potatoes in a saucepan. Cover in cold water. Bring to a boil and simmer for 10-15 minutes until fork-tender.
  • Drain potatoes and transfer to a blender. Add oat milk, lemon juice, garlic powder, paprika, turmeric, salt, and black pepper. Blend until smooth and creamy. Add 1-2 tbsp of water, as needed to thin. Set aside.
  • Preheat oven to 350°F.
  • Add lentils, vegetable stock, and taco seasoning to a medium skillet. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover with a lid. Let simmer until lentils are soft and liquid has evaporated or absorbed, about 20 minutes. Remove from heat and set aside.
  • Spread a layer of tortilla chips out on a baking pan. Top with nacho cheese, lentils, and black beans. Bake for 10-15 minutes, until warm.
  • Remove from the oven and garnish with toppings. Serve hot and enjoy!


Keyword Nachos, Vegan
Tried this recipe?Mention or tag #sweetpealiving on Facebook or Instagram!

Let us know your thoughts here!

This site uses Akismet to reduce spam. Learn how your comment data is processed.