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Vegan Chili Con Queso

  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3 1/2 cups 1x



Nacho cheese:


  • 1 tbsp oil 
  • 1 cup cooked lentils
  • 2 cloves garlic
  • 1/2 medium yellow onion, finely chopped 
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 poblano, finely chopped
  • Salt/pepper as needed

Other: 1 tomato, chopped, drained. 


  1. Cheese: If you haven’t soaked the cashews for a long time, add them to the blender first with a little almond milk.
  2. Blend until smooth. If not simply add everything in and blend until smooth.
  3. 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.
  4. Add more almond milk a little at a time to achieve the desired consistency if yours is too thick.
  5. Lentils: Add the oil, onion, and poblano to a pan over medium heat. Cook for 3-4 minutes. Now add the garlic and spices and cook for an additional 3 minute. Remove from heat, and set aside. 
  6. Combine the cheese with the cooked lentil mix, fold in chopped tomatoes.
  7. Serve warm with tortillas chips and garnish with the optional cilantro, tomatoes and onion. 


  • Serving Size: 1
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