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Vegan Chili Cheese Nachos

  • Author: Eat Drink Shrink
  • Total Time: 40 minutes




Nacho cheese:

  • 1 large carrot (fork tender)
  • 1 small potato (fork tender)
  • 1/2 cup cashews (soaked for at least 2hrs in hot water)
  • 2 tbsps nutritional yeast1 tbs vegan Worcestershire
  • 1/2 tsp cumin1 tsp chili powder
  • 1 tsp garlic powder1 tsp onion powder
  • 1 chili in adobo sauce
  • 1/2 tbsp hot sauce (optional)
  • 1/2 squeeze lime
  • 3/4 cup almond milk
  • salt/pepper as desired


  • 1/2 cup pickled jalapeños 
  • 1 bunch cilantro, chopped
  • 1 avocado, chopped
  • 1 lime, sliced
  • 1/2 red onion, diced
  • 1/2 cup vegan sour cream 
  • Tortilla chips as needed
  • 1 Bag Whole Foods Frozen Grilled Corn, defrosted


  1. In a large pot over medium heat cook the garlic with olive oil and until fragrant. (2 minutes)
  2. Add the diced onions, red bell pepper, adobo peppers, liquid smoke, vegan Worcestershire, cumin and chili powder and cook for an additional 5 minutes until onions are slightly browned.
  3. Rinse all of the beans and add them to the pot with the crushed tomatoes, and broth.
  4. Bring to a boil, then reduce to a simmer.
  5. Cook for 10 minutes to let the flavors blend and allow it to thicken. 
  6. For the best flavor, let the chili simmer on low for a few hours.  
  7. If you haven’t soaked the cashews for a long time, add them to the blender first with a little almond milk. Blend until smooth.
  8. If not simply add everything in and blend until smooth. For a more vibrant orange simply add an additional fork tender carrot. To monitor the heat factor you can add 1/2 the adobo pepper and blend.
  9. Add more almond milk a little at a time to achieve the desired consistency if yours is too thick.
  10. Top with the garnishes. Store in the fridge if not enjoying. pop in the microwave to enjoy warm! (be sure to stir occasionally to prevent it from drying out)
  11. To assemble lay out all the chips then top with chili, grilled corn, avocado, vegan sour cream, nacho cheese, limes, cilantro and red onion! 


*You’ll have leftover chili and nacho cheese to make another sheet if desired

*Use 4 cups of broth and a whole can (28oz) to make chili to be enjoyed solo

*Add faux beef crumbles if desired

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes


  • Serving Size: 6-10
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