Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan lentil Nachos with easy cheese sauce. Taco lentil filling, simple cashew cheese sauce, roasted squash, guacamole and more! Vegan and gluten-free.
Coming to you today with NACHOS!
We made these loaded nachos over the weekend for a lazy Sunday night dinner and it was the best. The weather dipped into the low-60s and we opened the windows, cuddled under blankets and watched Moana while we devoured these tacos. Which, to be honest, is how we’ve spent the vast majority of 2020.
Taco lentils + roasted chili squash + easy cashew cheese sauce + guacamole + your favorite toppings. These are nachos to beat all nachos.
Familiar readers might know about my vegan chili cheese dip. It’s one of my most popular recipes (and even featured on the Dr. Oz show last year!) and gets rave reviews from everyone who tries it.
It’s one of my family’s favorite snacks as well, and BL requests it almost every week for football Sunday. And while we love, love, love that recipe, it’s also pretty heavy. It contains 1 1/2 cups of cashews and is as indulgent as it tastes.
Therefore, I wanted to create a lighter cheese sauce that had just as much body and flavor. I swapped in cashew milk for the cashews and wow! The sauce is just as rich as the original, without comprising taste.
Cashew beverage is a workhorse in my kitchen and I’ve been working this past year to update some of my more heavier cashew-based sauces with cashew-milk instead. (Like this spicy penne pasta– a crowd favorite!)
It’s so incredibly creamy with less calories and fat than blending in whole cashews, as many non-dairy recipes call for. While I don’t focus too much on calories and fat in my cooking, I know that many of you do and I like to provide recipe options for all of us.
Please don’t be intimidated by the amount of ingredients here. I know it’s a lot but many of them are spices and all of the components come together really easily.
The taco lentils almost cook on their own after sweating a chopped onion and garlic. The cheese sauce blends up in minutes and the squash is mostly hands-off cooking as well.
If you want to simplify things, then don’t add the squash. I love the sweet and smoky taste that the squash brings to this recipe, but it’s also OK if you don’t want too much work.
And, if you are really craving nachos and don’t want much work at all, then just make the cheese sauce and drizzle over chips, maybe adding in some black beans and guacamole.
Enjoy these! xo
If you try these vegan lentil nachos then come back to leave a comment and rate it! Your feedback helps others and I love seeing you make my recipes.Print
Vegan lentil Nachos with quick cheese sauce. Taco lentil filling, simple cashew cheese sauce, roasted squash, guacamole and more! Vegan and gluten-free.
Lentil Taco Filling:
Quick Cheese Sauce:
Pico de Gallo
Pickled jalapeno slices, optional
For the taco filling:
For the quick cheese sauce:
For the chili squash: