Chilli Cheeseburger Nachos

Author: BOSH!

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Chilli Cheeseburger Nachos

Nancy Sinatra’s boots were made for walking, but these vegan Chilli Cheeseburger Nachos were made for sharing!

This is THE recipe to make if you’ve got a bunch of buddies coming round to yours to watch the footy. Now, come on you blues! (or reds, if you’re that way inclined).

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These fully-loaded vegan chilli cheeseburger nachos combine two of the most delicious comfort food dishes into a flavour-packed sensation that will tantalise your taste buds.

This scrumptious dish features layers of crispy tortilla chips, burger pieces, zesty jalapeños, juicy tomatoes, tangy gherkins, and perfectly melted cheese sauce made from a blend of cashews and potatoes.

To create the cheese sauce, simply boil diced potatoes and cashews until tender, then blend with nutritional yeast, paprika, onion powder, and garlic powder until velvety smooth.

The burger sauce is made from combination of mayo, ketchup, gherkin juice, and black pepper to add an extra kick.

Then it’s time to load your nachos up with toppings, bake until golden, and garnish with fresh lettuce, tomatoes, crunchy fried onions, and gherkins.

Serve these vegan chilli cheeseburger nachos piping hot paired with cold beers and let the fiesta begin!


Total Time: 1 hour 10 minutes

Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 4


Total Time: 1 hour 10 minutes

Servings: 4




(Servings: 4)

  • For the cheese sauce:
  • 37.5 37.5 g white potato
  • 25 25 g sweet potato
  • 10 10 g raw unsalted cashews
  • 2.5 2.5 g nooch (nutritional yeast)
  • 0.25 0.25 tsp paprika
  • 0.25 0.25 tsp onion powder
  • 0.25 0.25 tsp garlic powder
  • sea salt
  • For the burger sauce:
  • 30 30 g plant-based mayonnaise
  • 15 15 g ketchup
  • 0.5 0.5 tsp gherkin pickle juice
  • 0.25 0.25 tsp ground black pepper
  • For the burger patties:
  • 5 5 ml olive oil
  • 1 1 plant-based burger patties
  • 0.75 0.75 Tbsp juice from the jar of jalapenos
  • To serve:
  • 0.0625 0.0625 iceberg lettuce
  • 0.25 0.25 beef tomato
  • 0.75 0.75 large pickled gherkins
  • 50 50 g plant-based cheddar
  • 25 25 g pickled sliced jalapenos
  • 87.5 87.5 g corn tortilla chips
  • 10 10 g crispy fried onions


You will need: 2 medium saucepans • Jug blender • Box grater Frying pan • Deep oven tray

Prepare the cheese sauce

  1. Peel the two types of potatoes and cut into small dice.
  2. Bring a saucepan of salted water to the boil over a high heat.
  3. Add the cubed potatoes to the pan and cook for 12 minutes until tender.
  4. Add the cashews to a second saucepan of boiling water and simmer for 10-12 minutes.
  5. Drain the tender potatoes but reserve the water.
  6. Drain the cashews and add them to a jug blender along with the cooked potatoes, nooch, paprika, onion powder and garlic powder.
  7. Blitz until completely smooth, adding some reserved potato water if you need to thin it out a little – the yield will be 750-800g.
  8. Set to one side.

Prepare the burger sauce

  1. Put the mayo, ketchup, gherkin juice and ground black pepper in a bowl and stir to combine.
  2. Put the bowl in the fridge and save till later.

Prepare the serving ingredients

  1. Shred the lettuce.
  2. Dice the beef tomato.
  3. Slice the gherkins.
  4. Grate the cheese.

Prepare the burger patties

  1. Heat the oil in a frying pan over a medium heat and fry the burgers for 3 minutes on one side.
  2. Flip the burgers and fry for a couple of minutes on the other side then add the 2-3 tablespoons of jalapefio pickle juice from the jar and switch off the heat.
  3. Remove the burgers from the pan, place them on a chopping board and leave to rest for a few minutes before cutting them into small pieces.
  4. Preheat oven to 180°C.

Assemble the nachos

  1. Cover the base of a deep oven tray with tortilla chips, sprinkle over some burger pieces, jalapefios, tomato, cheddar, gherkins, crispy fried onions and drizzle over some cheese sauce.
  2. Repeat until all the ingredients have been added to the tray in layers (reserve a few tomato slices, crispy onions and gherkins for the top).
  3. Put the tray the oven and roast for 3-4 minutes.

Time to serve

  1. Remove the tray from the oven, sprinkle over the lettuce and reserved tomatoes, crispy fried onions and gherkins.
  2. Drizzle over the burger sauce and serve immediately with a few cold beers!

BOSH! Meat cookbook

Recipe published with permission from BOSH! Meat: Over 100 Outrageously tasty recipes by Henry Firth and Ian Theasby (HQ, HarperCollins). RRP £22.00.


Photo © Lizzie Mayson

Written by


BOSH! is a duo of British vegan chefs from Sheffield consisting of Henry Firth and Ian Theasby. They host a successful vegan cooking channel on YouTube, have authored a series of vegan cookbooks, and host the ITV1 television programme Living on the Veg.

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