Vegan Nachos with Gooey Cheese + Taco "Meat"
Recipe type: vegan, gluten-free
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Vegan Nachos
  • 1 bag tortilla chips
  • Vegan Taco Meat
  • Vegan Nacho Cheese
  • 2 cups toppings of choice
Taco "Meat"
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 can lentils, rinsed and drained
  • 1 cup walnuts
  • 1 cup diced tomato with juices (can use fresh too)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon oregano
  • ½ teaspoon salt
Nacho Cheeze
  • ½ cup cashews, soaked*
  • 1 cup warm water
  • 1 cup vegetable broth
  • ¼ cup tapioca starch or arrowroot powder
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • ½ tablespoon smoked paprika
  • 1 teaspoon salt
Topping Ideas
  • yellow corn, fresh or frozen
  • bell pepper, diced
  • onion, diced
  • tomato, diced
  • jalapeƱo, sliced
  • spinach, shredded
  1. Heat oil in a large skillet over medium heat. Saute onion for 3-4 minutes, until translucent.
  2. In a food processor, pulse walnuts and lentils until crumbly and no large chunks of nut remain. You may have to stop and scrape down the sides a few times.
  3. Add lentil walnut mixture to the skillet along with tomatoes in their juices, cumin, garlic powder, onion powder, chili powder (optional), oregano, and salt. Cook over low heat for 3-5 minutes.
  4. While "meat" cooks, prepare cheese sauce by pureeing all ingredients in a high-powered blender.
  5. Pour cheese sauce into a saute pan and warm over low heat for 3-5 minutes until sauce thickens.
  6. Add half of the chips to a baking dish. Layer with 1 cup of veggies, half of the taco meat, and half of the cheese sauce. Repeat.
  7. Bake at 400 degrees F for 5-8 minutes, until heated through.
  8. Serve immediately with salsa, guacamole, or fresh avocado.
*Soak cashews for 8-12 hours or "flash soak" in boiling water for 10 minutes.
Recipe by Whitney E. RD at