Two Easy Recipes: Nacho Cheeze + Nacho Burrito

Sometimes simple is good. I don’t often make simple recipes and when I do I forget to write them down. A few weeks ago I threw together a nacho cheese that was fantastic. But I didn’t pay any attention to the ingredients.

Vegan Nacho Cheeze

When Katie and her hubby came over for dinner this week, I though a Nacho Bar would be fun. Easy to prepare after work and it let’s everyone customize their dinner. And I could remake the nacho cheeze and take notes this time!

I took a chance that I could figure out the cheese in the few minutes between work and their arrival. As they rang the doorbell, I was transferring the cheeze from the food processor to a bowl – not bad!

We had a great time talking, watching this cutie play Angry Birds, and eating (of course). I love easy weeknight meals with friends.

Vegan Nacho Cheeze

The next day, Kirk created a burrito out of the tortilla crumbs and remaining leftovers. I was so jealous and convinced him to buy more tortillas and make ME one for lunch yesterday.

So that’s how I have TWO recipes to share with you today. One planned, one a leftovers creation.

Nacho Cheeze
Serves: 8
  • 1 cup cashews
  • ⅔ cup almond milk
  • 2-3 jalapenos, diced
  • ½ tomato, diced
  • ⅔ cup nutritional yeast
  • ⅓ cup Daiya Pepperjack Shreds
  • 1 tablespoon Frank's Red Hot Sauce
  1. Process cashews in food processor until ground. Pour in ⅓ cup almond milk and remaining ingredients. Combine until smooth. Add remaining almond milk about a tablespoon at a time, until desired consistency is reached. Serve cold or warm.

This second one made a great lunch at work, although it does get just a bit softer than if served fresh. If you’re working from home – assemble right before serving. In either  case, it’s delicious!

Nacho Burrito
Recipe type: entree
Serves: 2
  • 2 flour tortillas
  • ½ cup tortilla chips, smashed
  • 6 tablespoon Nacho Cheeze
  • 6 tablespoons meatless crumbles
  • ½ black beans, drained and rinsed
  • 6 tablespoons Daiya Pepperjack Shreds
  • ½ cup lettuce, sliced
  • 2 teaspoons cilantro
  • 4-6 tablespoons guacamole
  • Optional toppings: salsa, hot sauce, non-dairy sour cream
  1. Combine tortillas through pepperjack shreds on a plate and microwave for 30 seconds (or until cheese is just starting to melt). Mix together thoroughly with a fork.
  2. Top tortilla with mixture and add remaining ingredients. Roll into a burrito and put back in microwave for an additional 30 seconds. Serve warm for best texture, or save for lunch (tortillas won't be quite as crispy).



Questions for you:

  • Do you like “make your own” bars for dinner?
  • What was your favorite lunch meal this week?
  • Any fun weekend plans to share? Laura, Lauren, and Greg are coming to visit – it’s going to be AMAZING!!

Subscribe & Download FREE eBook

If you enjoyed this post, you'll want to sign up for the email newsletter and be the first to know about new workouts, recipes, fitness inspiration and more! As a thank you - you also get a FREE copy of my "Healthy Inspirations for YOU!" eBook.

Click here to download now.



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge