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Vegan Nachos with Eggplant Quesco

Yu-Hua Golnick
This vegan nachos with eggplant queso brings comfort and warmth to your body. It is undeniably delicious, full of flavor, and perfect for all occasions.
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Mexican
Servings 8 Servings


Eggplant Queso

  • ½ medium eggplant, cut into rounds
  • olive oil
  • cup oat or almond milk
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp chili powder
  • ¼ cup salsa
  • tobasco, optional
  • salt and pepper
  • 4 tbsp nutritional yeast or vegan cheese


  • 8 cup corn chips
  • 1 16oz impossible ground meat
  • 1 tbsp cumin
  • 1 can black bean
  • 1 cup vegan Mexican blended cheese
  • 1 tbsp olive oil
  • lime juice
  • salsa, guacamole to garnish cilantro, corn, jalapeño (optional)


Nacho Sauce

  • Slice the eggplant into thin rounds. Sprinkle both sides some salt and place on paper towel and rest for 15 minutes. Rinse the eggplant rounds with water and pat dry.
  • Drizzle olive oil or olive spray on both sides of the eggplant and place in oven over high broil. Cook for about 4 minutes on each side. Remove from oven and cover with foil and let it steam.
  • Once the eggplant is cooled enough, peel skin away and place in blender with the rest of the other ingredients, except the cheese or nutritional yeast.
  • Pour sauce in a small sauce pan and stir in cheese or nutritional yeast and cook for a few minutes until sauce thickens. Keep warm over low heat.


  • Heat a saute pan, and cook the impossible meat and black bean with 1 tbsp of olive oil until browned. Stir in cumin and mix throughly. Set aside.
  • In a large sheet pan or plate, lay down chips, then the impossible meat and black bean mix, top with salsa, guacamole, the eggplany queso sauce and sprinkle some vegan cheese and a squeeze of lime and enjoy! You can also add other toppings like vegan sour cream, jalapeño, cilantro!
Keyword Vegan