Vegan Nashville Hot "Chicken" Nachos

5 from 2 votes

Vegan Nashville Hot "Chicken" Nachos

The best vegan cheese sauce, quick garlic pickles, coleslaw and crispy Nashville hot "chicken". Layered on tortilla chips.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Snack

Servings:

Calories: 558kcal

Author: Lauren Boehme Hartmann

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