Nachos 11 ways: vegan, gluten free and meat

We have a lot of friends with different dietary requirements. Some have been longtime Vegetarians, some are recent Vegan converts, and so many have discovered they have a gluten intolerance.

I don’t ever want these diets to prevent friends feeling comfortable eating at our home, but it’s when all these diets are combined in the one group of friends that it can make things really tricky!

A nachos party is a brilliant idea because many toppings are easily prepared before guest arrival, or even days in advance. Various trays of nachos can be made to suit different diets, and everyone can assemble their own before it gets tossed in the oven for no more than 10 minutes.

Good quality corn or tortilla chips are generally gluten free but always check the pack. I like to make a range of vegetarian, vegan and omnivorous toppings so that everyone feels well-catered for and considered.

The best part is most nacho toppings are insanely easy to prepare! This is fun for kids parties when there are a range of diets and allergies.

The following serves 8 people so multiply quantities as necessary.

Nacho Toppings

Fried and Crumbled Bacon


Vegan Mozzarella

Black Beans

Fresh choppedĀ Coriander

Fresh Lime

Black Olives

Pulled Chicken

Simplest Guacamole

Tomato Chilli Sauce

Cashew Sour Cream


600-700g corn or tortilla chips (make sure they are gluten free – Mission and Macro do great corn chips)

8 strips of bacon – fried and crumbled

500g mozzarella cheese block – grated

bag of shredded vegan “mozzarella” cheese

2 cans drained black beans or 3 cups black beans cooked from dry

200g black pitted olives – sliced in half

1 bunch corriander – roughly chopped

2 limes – cut into quarters

salt and pepper


Pulled Chicken

2 large chicken breasts

2 teaspoons sweet paprika

1 tablespoon brown sugar

2 teaspoons salt

1 teaspoon pepper


  1. Preheat the oven to 180 degrees Celsius.
  2. Combine the paprika, sugar, salt and pepper.
  3. Split the chicken breasts in half, coat each piece with the spice mixture.
  4. Wrap the meat in a large piece of foil and make sure it is completely sealed.
  5. Roast for 30-40 minutes until completely tender and then shred with 2 forks. Set aside. Can be prepared 3 days in advance.

Simplest Guacamole

2 large ripe avocados

1 lime

salt and pepper


  1. Skin, seed and mash the avocados.
  2. Dress with lime juice, a little salt and pepper and mash further until smooth. Season further to taste. Should be prepared day of serving.

Tomato Chilli Sauce

2 tins crushed tomatoes

1 large red chilli

1 teaspoon sugar

Salt and pepper


  1. In a small saucepan combine the tinned tomatoes, whole chili, sugar.
  2. Bring to the boil and then simmer for 15-20 minutes or until tomatoes have reduced to 3/4 quantity.
  3. Season to taste. Can be prepared 5 days in advance.

Cashew Sour Cream

200g raw cashews

2 teaspoons cider vinegar

1 lime

salt and pepper


  1. Place the cashews in a bowl and cover with just boiled water. Ensure that the water level is at least 2 cm above the nuts.
  2. Drain and blend the cashews with cider vinegar, juice of one lime. Season with salt and pepper to taste.
  3. Can be made 3-4 days in advance.

To Serve

  1. Place all the different toppings in individual bowls
  2. You can divide the corn chips between different baking trays for gluten free, vegan, vegetarian and carnivorous or have as many dishes as there are guests so people can prepare their own to taste. If you don’t have enough baking dishes
  3. Preheat the oven to 200 degrees just before people are due to arrive.
  4. Have guests collaborate or top their own nacho serves and place each in the oven for 10 minutes or until cheese is bubbling or toppings heated through and chips toasted.

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