I don’t know, guys, but it is possible these vegan Nashville hot “chicken” nachos are probably the best nachos on the planet. A vegan cheese sauce that you’ll want on everything. Quick garlic pickles. Light dressed coleslaw. Soy curls that are so crispy and then drenched in the best Nashville hot sauce. All layered on tortilla chips. These nachos are literally EVERYTHING.
What You Need For These Nachos:
- Cucumber: I like to use an English cucumber for my quick pickles.
- Water, Sugar, Salt, White Vinegar and Garlic: These are simmered together to create the quick pickles.
- Cabbage and Carrots: Shredded to make the coleslaw.
- Vegan Mayo: Along with more vinegar and sugar. This is the dressing for the coleslaw.
- Soy Curls: I usually order mine in bulk on Amazon, because I use them a lot! They are the “chicken”.
- Cornstarch: Tossed to coat the soy curls and make them crispy.
- Vegan Butter: For the Nashville hot sauce and the cheese sauce.
- Olive Oil: To crisp the soy curls and for the sauce.
- Agave Syrup, Paprika, Hot Sauce and Garlic: These are the remaining ingredients for the sauce.
- Flour, Non-dairy Milk, Vegan Cheddar and Nutritional Yeast: These mixed with some vegan butter create the cheese sauce.
- Tortilla Chips: Obviously, you need chips for your nachos!
So, I know there seems like a lot of components to these vegan Nashville hot “Chicken” nachos, but it is worth it. However, if you aren’t feeling quite as ambitious as I was, I would recommend making the “chicken” and the cheese sauce. Then you can top with pickles you already have if you want and maybe vegan sour cream instead of the coleslaw. Each component is super easy though, it is just slightly more time consuming than other recipes. Each part of the nachos only takes a few minutes though!
Why Should You Make This Perfect Meal?
- Guys, ladies, friends, these are so, so, so dang good.
- The soy curls are literally mouth-watering, just looking at them.
- This cheese sauce is the greatest vegan cheese sauce of all time.
- The quick pickles, take on a pickled red onion/ salsa feel and the coleslaw is a good replacement for the traditional sour cream on nachos.
- You will probably eat an entire large platter of these nachos.
Vegan Nashville Hot “Chicken” Nachos
The best vegan cheese sauce, quick garlic pickles, coleslaw and crispy Nashville hot "chicken". Layered on tortilla chips.
Ingredients
Quick Garlic Pickles
- 1 English cucumber, cut into sticks
- 3/4 Cup Water
- 1/3 Cup White vinegar
- 1/4 Cup Organic cane sugar
- 2 teaspoon Salt
- 2 Cloves Garlic, smashed
Vegan Coleslaw
- 1 1/2 Cups Shredded cabbage
- 1/2 Cup Shredded carrots
- 1/3 Cup Vegan mayo, I used Hellman's
- 1 Tablespoon White vinegar
- 2 teaspoons Organic cane sugar
- Pinch of Salt and pepper
For The Nashville Hot "Chicken"
- 6 Tablespoons Olive oil, divided
- 1/2 Cup Vegan butter, I used Earth Balance
- 1/4 Cup Agave syrup
- 1 1/2 teaspoons Paprika
- 1/4-1/3 Cup Hot sauce, I used Franks
- 1 teaspoon Garlic powder
- 4 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.*
- Pinch of Salt and pepper
- 1/3 Cup Cornstarch
Vegan Cheese Sauce
- 2 Tablespoons Vegan butter
- 2 Tablespoons All purpose flour
- 1 1/2 Cups Non-dairy milk, unsweetened I used oat milk
- 1 1/2 Cups Vegan cheddar style shreds, I used Violife
- 2 Tablespoons Nutritional yeast
- Salt and pepper to taste
For The Nachos
- Tortilla chips, as many as desired
- Chives, green onions or cilantro for topping
Instructions
- First make the quick pickles. Put the sliced cucumbers into a heat safe bowl.
- Then add the water, vinegar, sugar, salt and garlic into a medium sized saucepan, heat on medium high. Bring to a simmer and whisk making sure the sugar and salt have dissolved. Pour the hot liquid over the cucumbers and make sure they are submerged in the hot liquid.
- Set aside and let pickle while you make the rest of the nachos.
- Make the coleslaw. Add all the coleslaw ingredients to a medium sized mixing bowl. Stir to combine everything. Set aside.
- Next, make the Nashville hot sauce. In a medium sized sauce pan, add 4 Tablespoons olive oil, the vegan butter, agave, paprika, hot sauce(using 1/4 cup-1/3 cup depending on how spicy you want it) and garlic powder.
- Heat on medium high, whisking to combine. Bring to a simmer, whisk again and then turn off the heat.
- Next, drain the soy curls if you still have them soaking. Then sprinkle with a pinch of salt and pepper, then sprinkle with the cornstarch. Toss to coat all the soy curls.
- Heat the remaining 2 Tablespoons of olive oil in a large non-stick skillet on medium high. Add the soy curls and toss.
- Sauté, adding more oil if needed until the soy curls are brown and crispy. About 10-12 minutes.
- Pour the Nashville hot sauce over the soy curls and simmer for 1-2 minutes. Turn off the heat.
- Last, make the cheese sauce. Heat the vegan butter on medium in a medium sized sauce pan. Once it melts, whisk in the flour.
- Simmer for 1-2 minutes, then add the non-dairy milk. Whisk to combine everything, making sure there are non lumps.
- Bring to a simmer, reduce heat to medium low. Once the sauce has thickened, about 1-2 minutes, add the vegan cheese, nutritional yeast and a pinch of salt and pepper.
- Whisk to combine and continue whisking until the cheese has melted and the sauce is nice and smooth. Taste and adjust seasonings.
- Now, make your nachos! Layer tortilla chips on a large platter, drizzle with cheese sauce, top with the Nashville hot "chicken", then the coleslaw and quick pickles. More cheese sauce. Top with herbs if desired.
Video
Notes
If you don’t want to make all the components of these nachos, I recommend making the soy curls and cheese sauce. Then top with desired toppings.
*The soy curls still need to be moist when you toss them with the cornstarch so it sticks.
Nutrition
Calories: 558kcal | Carbohydrates: 50g | Protein: 13g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 1588mg | Potassium: 263mg | Fiber: 6g | Sugar: 25g | Vitamin A: 3135IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 4mg
Oh my word, these were AMAZING!! I was a little unsure about the coleslaw and pickles with the cheese sauce, but it was perfect. Thank you for such a great recipe!
This was a surprisingly amazing combination! I happened to have all the ingredients on hand after someone gave them to me when they wouldn’t have time to use them before they went bad, so it worked out perfectly to find this recipe. This was my first time making pickles and WOW those are so good on their own but the whole package is delicious. I used pieces of homemade seitan since I didn’t have soy curls, and it worked just as well. I always cook meals on the weekend and eat leftovers all week, and this one reheated well and left me craving it and looking forward to it each night.
Hi this looks delicious! Could I omit the sugar in the pickles? Unfortunately I’ve never been a fan of the sweet ones!
Thank you for all the great recipes!