Prepare the queso, guacamole, and pico de gallo separately.
Place half the chips on a large serving platter. Evenly top with ½ of the vegan queso.
Layer the rest of the chips and top with remaining queso, guacamole, Pico de Gallo, and toppings of choice.
Serving and Storing - Once assembled, these homemade nachos should be served immediately. Serve them with homemade quesadillas or tortilla soup. For heartier nachos, try adding seasoned jackfruit and vegan taco meat. Store the leftovers separately. The pico de gallo and vegan queso can be stored in the refrigerator for up to 5 days. The guacamole can be stored for up to 2 days.
Calories: 254kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 92mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 2.9mg | Calcium: 69mg | Iron: 0.9mg