Sheet Pan Veggie Nachos - Daiya Foods, Deliciously Dairy-Free Cheeses, Meals & More

Sign Up For Our


Your Partner in Plant-Based Living

Get recipes, tips and all kinds of cheezy goodness
delivered right to your inbox.

Sheet Pan Veggie Nachos


  • 2 medium radishes
  • 1 small jalapeño
  • 1 medium ripe avocado
  • 1 bag restaurant-style white corn tortilla chips, 14-ounce
  • 1 cup corn kernels, frozen or canned
  • 10 ounces Daiya Cheddar Style Cutting Board Shreds, about 2 1/2 cups
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup Pico de Gallo*


Arrange a rack in the middle of the oven and heat the oven to 425°F. Thinly slice 2 medium radishes, 1 small jalapeño, and 1 medium ripe avocado.

Arrange about half of a 14-ounce bag of white corn tortilla chips on an aluminum foil-lined baking sheet in an even layer. Top with 1/2 cup corn (thawed if frozen or drained if canned) and 4 ounces Daiya Cheddar Cutting Board Cheeze Shreds (about 1 cup). Layer the remaining chips on top, followed by the remaining 1/2 cup corn and 6 ounces Daiya Cheddar Cutting Board Cheeze Shreds (about 1 1/2 cups).

Bake the nachos in a 425°F oven until the cheeze is melted and the chips around the edges are beginning to brown, about 6 minutes. Just before serving garnish with the radishes, jalapeño, avocado, 1/4 cup fresh cilantro leaves, and 1/4 cup pico de gallo.

Tips for cooking with Daiya

21 min
Total Time
15 min
Prep Time
6 min
Cook Time

Free of these allergens

Tree Nuts

Learn more about food allergies.

More Recipes Like That


Find Your Happy Plate

No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.

Let’s Connect

Follow us for continuous inspiration on how to live delectably plant-based.

  • TikTok

Sign up for our newsletter

Get recipes, tips, and all kinds of cheezy goodness delivered right to your inbox.


Product Locator

Find plant-based delights right around the corner from you.