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YOUR GO-TO RECIPE WHEN YOU DON’T KNOW WHAT TO COOK | Vegan, Easy Plant-Based Snack

Craving the ultimate dairy-free nachos? Our Loaded Dairy-Free Nachos recipe is a must-try for anyone searching for a vegan nacho recipe, dairy-free party food, or a flavour-packed snack that doesn’t compromise on taste.

Made with crispy corn chips, Dairy-Free Down Under Cheddar Style Shreds and Sour Cream Style, then topped with black beans, guacamole, and salsa — it’s perfect for parties, family nights, or quick, easy dinners.

Ready in under 20 minutes, it’s the go-to for anyone living a dairy-free lifestyle or looking for fast vegan comfort food. Bold flavour, creamy textures, zero dairy — just pure, plant-based goodness.

The Perfect Dairy-Free Nachos for Quick Dinners, Parties, or Plant-Based Snacking

INGRIDENTS 

For the Nachos:

  • 1 large bag of corn chips (plain or lightly salted)
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 small red onion, finely diced
  • 1 medium tomato, diced
  • 1 avocado, diced or mashed
  • 1/2 cup Dairy-Free Down Under Cheddar Style Shreds
  • Jalapeños (optional, sliced)
  • Fresh coriander or spring onion, chopped (for garnish)
  • Lime wedges (for serving)

For the topping: 

  • 1/2 tub Dairy-Free Down Under Sour Cream Style
  • Salsa or pico de gallo (store-bought or homemade)
  • Guacamole (store-bought or homemade) 
METHOD 
  1. Preheat the oven to 180°C (160°C fan-forced).
  2. Layer the chips on a baking tray or oven-safe dish.
  3. Sprinkle black beans, corn, red onion, tomato, and jalapeños over the chips.
  4. Top generously with Dairy-Free Down Under Cheddar Style Shreds.
  5. Bake for 10–12 minutes, or until the nachos are crispy and golden.
  6. Remove from the oven and add dollops of Sour Cream Style and Guacamole.
  7. Garnish with coriander or spring onion and serve with lime wedges and salsa on the side.

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