Life Hack: Fabulous Vegan Nachos with Spicy Tahini Sauce

Have I told you how much I LOVE tahini sauce?! It is simple to make, includes few ingredients, and is quite versatile. The variation I use for vegan nachos is my favorite. I pay about $8 for a 32oz jar of tahini, enough to make approximately 25 large plates of nachos! It doesn’t really taste like cheese, but it does taste pretty wonderful.

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And the rest of the ingredients for the nachos are just as simple: finely chopped veggies – I prefer bell pepper, onion, and tomato, and sometimes fresh garlic. Black beans and corn would also be great. Simply drizzle the tahini sauce over the chips, add toppings…

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and bake!

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The sauce thickens and keeps the toppings from falling off.

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When the sauce begins to brown you know it’s ready.

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Tahini Nacho Cheez Sauce
2 heaping Tbsp tahini
Lemon juice, salt and garlic to taste.
Add water until desired consistency is reached.

Additional seasonings recommended for nachos:
Frank’s Redhot Sauce
black pepper
smoked paprika
chili powder
turmeric for color

Now, you can use this sauce as a dip (or eat it with a spoon, I won’t judge!), but for nachos:

Preheat oven to 400.
In a small bowl, stir together tahini, water, and lemon juice. Season to taste with spices and hot sauce, adding turmeric for color if desired. Finely chop toppings of choice.
On a baking tray or large oven proof plate, arrange tortilla chips in a single layer. Drizzle with tahini sauce. Sprinkle with toppings.

Bake 10 – 15 minutes, until tahini sauce thickens and begins to brown.

Oh, and this sauce is also perfect for chili cheez fries!


30 thoughts on “Life Hack: Fabulous Vegan Nachos with Spicy Tahini Sauce

  1. Well, I’ve finally written your tahini sauce recipe down. I generally drizzle the tahini on pizza and or chips but these look so good I may just break down and make the sauce! Do you have any suggestions for a replacement for corn tortilla chips? I need to stop eating corn again. . .


    • Hmm…could try crisping up some pita bread or flour tortillas. Flour tortillas especially, puffed up and browned in oil, taste really nice as a sub for corn chips – they won’t be as crunchy, though.


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    • I haven’t, I don’t think I have the space for it! Although maybe I’d use it so fast it wouldn’t matter, I’d probably use twice as much knowing I have such a huge supply :)


    • I use it in other faux cheeses, but for some reason I’m not a huge fan of it in this one – sometimes I throw in a pinch just for the B12, though. It’s a pretty free and open recipe, though, so do as you please :)


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