These Vegan Fall Nachos make the ultimate platter for this time of year. Crunchy tortilla chips topped with smoky, creamy butternut squash queso and homemade pumpkin chorizo. Add your favorite toppings to make the perfect autumn appetizer that will impress even the harshest nacho critics out there!
Ingredients for these Vegan Fall Nachos
Butternut Squash Queso:
- Butternut squash – I’ve used both fresh and frozen
- Cashews
- Garlic
- Vegan chicken stock or bouillon. If you don’t have this on hand, vegetable broth will work just fine. My favorite brand is Better Than Bouillon
- Nutritional yeast for that cheesy flavor
- Chipotle peppers in adobo sauce for some kick and smokiness. I like to freeze the remaining peppers for later since we only use a few for this recipe.
Pumpkin Chorizo:
- TVP (textured vegetable protein) – a meat substitute typically made from soybeans during the process of making soybean oil. It’s fat-free, low in calories, and rich in nutrients like protein and fiber. TVP is available at most large supermarkets, health food stores, or online.
- Avocado oil, or any other neutral-tasting oil like coconut or olive oil.
- Pumpkin puree from a can
- White miso paste
- Maple syrup
- Ancho chili powder
- Cumin
- Cinnamon
Topping Ideas
Load these babies up with your favorite toppings! We like to add guacamole, red onion, jalapeño, dairy-free sour cream, and cilantro. You could add tomatoes, pico, pepitas, cranberries, pomegranate perils, or even diced apples. Try adding black beans for more protein. Maybe even swap the tortilla chips for french fries or sweet potato wedges! Yum!
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these nachos and share them with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
More Recipes
Vegan Poke Nachos with Hawaiian BBQ Sauce
Loaded Vegan Cheesy Olive Bread
Marinated Vegan Buffalo Cauliflower Wings
Vegan Fall Nachos with Butternut Squash Queso and Pumpkin Chorizo
Ingredients
Butternut Squash Queso
- 1 Cup Cubed Butternut Squash (About 6 Ounces)
- ½ Cup Cashews
- 1 Cup Vegan Chicken Stock or Vegetable Broth
- 2 Garlic Cloves
- 2 Chipotle Peppers in Adobo Sauce
- 2 tablespoon Nutritional Yeast
- ½ teaspoon Salt
Pumpkin Chorizo
- 1 Cup TVP (Textured Vegetable Protein)
- 1 Cup Water
- 4-5 tablespoon Avocado Oil
- ¼ Cup Canned Pumpkin Puree
- 1 tablespoon White Miso Paste
- 1 tablespoon Maple Syrup
- 1 tablespoon Ancho Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Salt
- ⅛ teaspoon Cinnamon
For Serving
- Tortilla Chips
- Your Favorite Toppings: Avocado, Guacamole, Jalapeños, Cilantro, Pico, Red Onion, Dairy-Free Sour Cream
Instructions
Butternut Squash Queso
- In a small pot, boil squash, garlic cloves, and cashews until squash are fork-tender (about 10 minutes).
- Add squash, garlic, cashews, broth, nutritional yeast, chipotle peppers, and salt to a high-speed blender. Blend on high for at least 1 minute, or until super creamy.
Pumpkin Chorizo
- In a small pan over medium-high heat, combine water, miso, pumpkin puree, maple syrup, chili powder, cumin, cinnamon, and salt. Whisk until miso dissolves. Once hot, add TVP and stir to combine.
- Once most of the liquid is absorbed, add oil to the pan and reduce heat to medium-low. Cook for another 13-15 minutes, only stirring every 3-4 minutes to allow bits to caramelize and crisp up.
For Serving
- Arrange tortilla chips (or fries/sweet potato wedges) on a platter. Drizzle on queso and add chorizo. Finish with your favorite toppings like avocado or guacamole, tomatoes, jalapeños, cilantro, red or green onions, and dairy-free sour cream.
Hadley
This was so good! I loved the pumpkin chorizo! Next time I’m going to try finishing it under the broiler to crisp it up. The butternut squash cheese sauce was also delicious. A bit too spicy for me—I doubled the nutritional yeast and add a teaspoon of maple syrup. Thank you! We’ll be making this again!
MN Veg Head
So glad you liked it! The broiler is a good idea – maybe I’ll try that next time, also. Thank you for the rating and review. I really appreciate it!!