Skillet Nachos

Posted by in 4th of July, Cooking, Snacks, Super Bowl Sunday | 0 comments











Hello & Happy Friday!!





Truth, some of my most favorite recipes have a myriad of ingredients in them , however some of the best creations can be just a handful of components and if you’re lucky they are all veggies! (the best)



I explored vegan cashew nacho cheese over a year ago and created more of a spreadable option, but this time I decided to create the more traditional liquid nacho cheese consistency and create classic nachos!




What I love about this recipe is that the ingredients are minimal, accessible, affordable, quick, colorful, and an all around crowd pleaser!





If you love nachos and are looking for a rich cheese that you don’t even have to worry about melting.. 


You have to try my recipe for vegan Skillet Nachos!










Why this recipe rocks: 




Minimal ingredients 


Great for entErtaining

Tons of veggies

No baking needed!


Cashew cheese can be used for a myriad of things!























PicMonkey Image





Skillet Nachos
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Nacho cheese
  1. 1 cup cashews
  2. 2 tbsp nutritional yeast
  3. 1 tsp sea salt
  4. 1/2 tsp cumin
  5. 1 tsp chili powder
  6. 1 tsp garlic
  7. 1 chili 2 tbsp adobo sauce
  8. 3/4 cup hot water
  1. 1/2 cup iceberg lettuce
  2. 1 can black beans rinsed
  3. 1 tomato (diced)
  4. 1/2 cup black olives sliced
  5. 1 avocado
  6. 2 tbsp fresh cilantro
  7. 1/2 cup vegan sour cream
  8. 1 bag of Beanfileds vegan tortilla chips
  9. 1 jalapeno (sliced)
  1. Add the cashews to a food processor and pulse until small fragments remain. Be sure to scrape down the sides and continue to pulse. Add the rest of the nacho ingredients and pulse for 2mins until smooth. Now stream in the hot water at little at a time as you continue to pulse til you reach the desired constantcy. Store in the fridge for up to 5-7 days.
  2. To assemble the nachos lay down the nacho cheese, top with tortilla chips, back beans, diced totmaotes, red onion, jalapeños, avocados, olives, lettuce, vegan sour cream and cilantro!
Eat. Drink. Shrink.



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I’m Gabrielle, the founder & creator of I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.





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