Cajun Nachos (NON Dairy/ Vegan/ Pescatarian)


Cook Time: 25 mins

Serving Size: 2-4 


  • 2 bags of Cheddar Jack vegan cheese  (7 oz bags) 

  • 1/2 cup of minced banana peppers 

  • 1/2 cup of diced red peppers 

  • 1 cup of almond milk 

  • Umami sliced Mushrooms (6 ounces) 

  • Pickled Jalapeños 

  • 1 can of black beans (17 ounces) 

  • 1 large avocado 

  • 1 stalk of green lettuce 

  • 1/2 large tomato 

  • 8 oz of crab meat (pescatarian option) 

  • Green salsa 

  • Vegan sour cream.    


Veggie Prep: 

  • Dice 1/2 large tomato 

  • Chop and clean stalk of lettuce 

  • Sauté mushrooms: place in pot with 1/3 olive oil, everything bagel seasoning, and sea salt on medium heat. Allow mushrooms to sauté until soft. 

  • Rinse, drain, cook black beans. Mash bean with a fork after they are complete. They will look like refried beans. 


Queso "Cheeze" 

  • Place 1 cup of almond milk into deep skillet on low heat. 

  • When milk is warm add in bags of vegan cheddar jack cheese 

  • Stir until cheese is melted completely 

  • Add in crab meat (pescatarian option) 

  • Season with sea salt, onion powder, slap yo mama, cayenne pepper, and garlic powder (Season until your heart tells you to stop!) 

  • Remove skillet from heat 

  • Add in minced peppers and minced banana peppers 

  • Fold peppers into cheeze evenly

  • Place cheese back on heat on low for 3 mins 




Add what your heart desires

tortilla chips, cheese, lettuce, black beans, mushrooms, cheese diced tomatoes, sliced avocado, jalapeños, green salsa, sour cream. 



Get into it! 

Healthy and delicious

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