Serves: 8-10


  • 1 bag of corn tortilla chips (I prefer low-sodium)
  • 1 batch of cauliflower mushroom & walnut ground or store-bought vegan ground
  • 1 batch of spicy vegan cheese sauce
  • 3/4 cup of sliced black olives
  • 3/4 cup of chopped green onions (optional)
  • 1/4 cup of pickled and diced jalapeno peppers
  • 1/2 an avocado, cubed and drizzled with lemon juice to prevent browning.


  1. In a large serving bowl, layer nachos, vegan ground, olives, onions, jalapenos and a drizzle of spicy vegan cheese sauce.
  2. Continue layering to fill the bowl.
  3. Top the final layer with the remaining toppings and add avocado.
  4. Enjoy!

Tip: don’t make this too far in advance as the tortilla chips will get soggy.