Soul Nachos: My Take on Vegetarian Nachos


Who doesn’t love nachos?

Personally, I’m a huge nacho fan.

They’re the perfect appetizer or game day side and my simple meatless nachos recipe is surprisingly filling and delicious making it hearty enough to be a main dish option.

vegetarian nachos

Soul Nachos

I add a little soul to the dish with the addition of black eyed peas which are also a great source of protein and fiber. The cucumber relish adds a zesty crunch to the dish, and we can’t ignore the cheese. It’s a little twist on the classic queso that is perfectly spiced up thanks to the addition of a few yummy pimentos.

Last, instead of seasoning with the Mexican blend most are used to, I use a BBQ sauce blend to give it a more downhome flavor reminiscent of the soul food flavors we know and love.

Serving Your Nachos

You can add all of the sauces on top of the chips, but I like to serve each of my dipping options in separate containers so they’re easier to keep warm and your guests (or just you if you’re enjoying these solo) can enjoy each flavor independently or mixed as they see fit.

It also makes it super simple to just grab a dish and rewarm the dip if people get distracted watching the game or chatting it up.

You totally don’t have to serve these with Popcorns for dipping, a layer of tortilla chips will be just as delicious for dipping.

Take my word for it, this easy vegetarian nachos recipe will quicky become one of your all time favorite nacho recipes.

Yield: 4-6


Soul food nachos

A soul food twist on classic nachos

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes


  • 2 cups whole milk
  • 2 cups white cheddar PopCorners
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons Kosher salt
  • 3 tablespoons all-purpose flour
  • 1 – 15 ounce jar salsa con queso, medium heat
  • 1 – 4 ounce jar roasted sweet pimentos (drained and finely diced)
  • Freshly ground black pepper (to taste)
  •  2 teaspoon BBQ spice blend (McCormick’s)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can black-eyed peas (drained, rinsed, 15 ounces)
  • 1/2 English cucumber (small dice)
  • 1/2 white onion (peeled, small dice)
  • 1/2 bunch parsley (roughly chopped)
  • 1/2 cup grape tomatoes (cut in quarters)
  • 2 tablespoons dill (chopped)
  • 3 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  •  1 bag white cheddar PopCorners


    For the Pimento Sauce: 

    1. In a medium saucepan, heat the milk over medium heat until almost boiling. Turn off the heat and add the PopCorners. Allow to steep for 30 minutes then strain, making sure to reserve the flavored milk. In a large saucepan, add the butter and melt over medium heat.
    2. Sprinkle the flour over the butter and stir to combine.
    3. Cook for 5 minutes.
    4. Gradually whisk in the milk and salt. Simmer, whisking occasionally, for 10 minutes, until sauce thickens.
    5. Add the salsa con queso and cook for 5 minutes, stirring occasionally.
    6. Add the pimentos, season with black pepper and stir to combine. Keep warm on the stove until ready to serve. 

    For the Spiced Black-Eyed Peas: 

    1. In a small bowl add the BBQ spice blend, salt and pepper and mix to combine. 
    2. Place the black-eyed peas in a medium bowl, add 1 teaspoon of spice rub, and toss to coat. 

    For the Cucumber Relish: 

    1. In a medium bowl add the cucumber, onion, parsley, tomatoes, and dill and mix to combine. 
    2. In a separate small bowl add the vinegar and olive oil and whisk to combine. Season with salt and pepper.
    3. Drizzle over the cucumber mixture and toss to combine. Season with salt and pepper. 

    For the Nachos: 

    1. Spread the chips onto a large platter, top with cheese sauce, black-eyed peas and cucumber relish. Serve.

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