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Vegan Lentil Nachos with Easy Cheese Sauce

  • 20 min
    Prep Time
  • 1 hr
    Total Time
  • 8 people


  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup green lentils
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 cups Pacific Foods™ Organic Vegetable Broth
  • 1 orange bell pepper, chopped
  • 1 teaspoon chili powder
  • 1/4 cup nutritional yeast
  • 1/4 cup onion, chopped
  • 1 1/2 teaspoons salt
  • 3/4 cup Pacific Foods™ Cashew Unsweetened Original Plant-Based Beverage
  • 1 teaspoon cumin
  • 1/2 teaspoon ground paprika
  • 1 teaspoon cornstarch
  • 12 teaspoons cubed butternut squash
  • 1 teaspoon chili powder
  • 1 teaspoon olive oil
  • 1 pinch salt
  • as needed tortilla chips
  • as needed guacamole
  • as needed pico de gallo
  • as needed pickled jalapeño pepper, slices, optional


  • Taco Filling Heat a large deep skillet (or a large saucepan with deep sides) to medium heat with first amount of oil. Add the onion and cook until translucent, about 5-10 minutes. Add in the garlic and saute for 30 seconds then add in the lentils, paprika and first amounts of chili powder, cumin and salt. Mix so that everything is well coated, then add in the vegetable broth and bring to a boil, then reduce heat to a simmer, cover and cook for 25-30 minutes until lentils are tender and liquid has been absorbed. Quick Cheese Sauce Add all of the ingredients to a high powered blender and puree until creamy! This sauce will thicken up as it heats, so you can either keep running the blender to warm the sauce (My blendtec blender will do this on the ¡®soup¡¯ setting) or add to a small saucepan and warm over medium heat until thickened, about 5-10 minutes. Taste as needed with salt, sometimes I have to add a little more! Chili Squash Heat the oven to 400 degrees F. Coat the squash with second amounts of oil, chili powder, cumin and salt and place in a single la