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