mean green vegan nachos

mean green nachos with cilantro sour cream_hot for food

This bad-ass looking plate of nachos is part of the first unofficial vegan nacho challenge! It looks pretty mean and delicious, but the voters spoke and the nachos supreme was the winner this round. These mean green vegan nachos get their name mainly from those avocado chunks, kale pieces, and cilantro sour cream!

Don’t worry, they’re still loaded with gooey vegan cheese shreds and have that classic nacho vibe that you crave. (Check out my taco salad if you want Mexican flavors on a bed of greens!). These mean green vegan nachos let you have ya greens and ya nachos in one sitting. It’s the best of both worlds! You can check out the challenge in the YouTube video below or scroll down for the full recipe.

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mean green nachos with cilantro sour cream vegan recipe
mean green nachos with cilantro sour cream_hot for food
5 from 2 votes
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mean green vegan nachos

This bad-ass platter of mean green nachos has avocado, kale, vegan cheese, and a tangy cilantro sour cream. 

Keyword avocado, kale, sour cream, vegan nachos
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 to 4
Author Lauren Toyota


cilantro sour cream

  • 1/2 C raw whole cashews, soaked for 20 minutes in hot water
  • 1/4 C nondairy milk
  • 1/3 C cilantro
  • 1/2 a lime, juiced
  • 2 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt


  • 1 avocado, diced
  • 2 C kale, stems removed and finely chopped
  • 1/2 a lime, juiced
  • 1/4 C red onion, finely chopped
  • 1 C shredded vegan cheese
  • 5 to 6 C corn chips


  1. Preheat oven to 375°F.

  2. Combine the ingredients for the cilantro sour cream in a high-powered blender until very smooth. Transfer to a squeeze bottle (if desired) and refrigerate until ready to serve nachos.

  3. Massage the shredded kale with lime juice.
  4. Arrange a layer of corn chips on a baking sheet, then add 1/2 cup of shredded vegan cheese, half the amount of kale, and half the red onion on top and do another layer of each ingredient.
  5. Bake for 10 to 15 minutes (time may vary) until the kale is slightly crispy but still green and the cheese has melted.

  6. Top with diced avocado and cilantro sour cream. You can add more freshly chopped cilantro if desired.

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