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!!
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