Overly complicated nachos

Recipe combined from School Night Vegan and Inspired Taste.

I have all the basic components of nachos and wanted to try School Night Vegan’s nacho cheese sauce. The sauce looked good and was not cashew based (cashews are expensive) yet still creamy. Since the sauce took a million ingredients I figured I would make everything complicated using dried black beans, homemade salsa, guacamole, this cheese sauce and leftover tortilla chips.


Dried black beans

  • ▢ 2 carrots
  • ▢ 480 ml soy milk
  • ▢ 40 g vegan butter (melted)
  • ▢ 3 tablespoon tapioca starch
  • ▢ 2 tablespoon cornstarch
  • ▢ 3 tablespoon pickled jalapeño brine
  • ▢ 1 teaspoon lime juice
  • ▢ 1 tablespoon chipotle paste (or ½ a canned chipotle pepper in adobo sauce)
  • ▢ ½ tablespoon tomato puree (aka tomato paste)
  • ▢ 4 tablespoon nutritional yeast
  • ▢ 1 teaspoon onion powder
  • ▢ 1 teaspoon garlic powder
  • ▢ ½ teaspoon fine sea salt


  • Grate the carrots and place in the cup of a high-speed blender or food processor. Add the soy milk and blend or process for 1 minute or until the milk looks slightly golden in colour and the carrot is very finely blended.2 carrots, 480 ml soy milk
  • Place a nut milk bag over a medium bowl and pour the milk through. Squeeze out all the milk into the bowl and discard the carrot pulp. Rinse out the blender and return the golden milk to it. Add the remaining ingredients and blend until smooth.3 tablespoon tapioca starch, 2 tablespoon cornstarch, 3 tablespoon pickled jalapeño brine, 1 teaspoon lime juice, 1 tablespoon chipotle paste, ½ tablespoon tomato puree, 4 tablespoon nutritional yeast, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon fine sea salt, 40 g vegan butter
  • Transfer the blended mixture to a medium saucepan and place over medium/low heat. Stirring constantly with a silicone spatula, heat the mixture until it thickens enough to coat the back of a spoon. This will take around 5 minutes. The mixture should still be runny but should fall in ribbons. 
  • Serve the vegan nacho cheese while still hot. To reheat, stir in a few tablespoons of water and place over a low heat. Stir constantly until hot and smooth again.

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