What’s fab about this dish, is everything! It’s quick, easy, affordable, packs tons of veggies, tons of plant protein, staple ingredients, texture, can easily be made in bulk, perf for any season, contains no animal products, perf for entertaining, has a little bit of heat, and will be your newest obsession!!

Chili Con Queso [Vegan]

Cooking Time




Nacho cheese:

  • 2 large carrots (fork tender)
  • 1 small potato (fork tender)
  • 1 cup cashews (soaked for at least 4hrs in hot water)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon vegan Worcestershire
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 chili in adobo sauce
  • 1/2 tablespoon hot sauce (optional)
  • 1 cup almond milks
  • Salt/pepper as desired


  • 1 tablespoon oil
  • 1 cup cooked lentils
  • 2 cloves garlic
  • 1/2 medium yellow onion, finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 poblano, finely chopped
  • Salt/pepper as needed


  1. Cheese: If you haven't soaked the cashews for a long time, add them to the blender first with a little almond milk.
  2. Blend until smooth. If not simply add everything in and blend until smooth.
  3. For a more vibrant orange simply add an additional fork tender carrot. To monitor the heat factor you can add 1/2 the adobo pepper and blend.
  4. Add more almond milk a little at a time to achieve the desired consistency if yours is too thick.
  5. Lentils: Add the oil, onion, and poblano to a pan over medium heat. Cook for 3-4 minutes. Now add the garlic and spices and cook for an additional 3 minute. Remove from heat, and set aside.
  6. Combine the cheese with the cooked lentil mix, fold in chopped tomatoes.
  7. Serve warm with tortillas chips and garnish with the optional cilantro, tomatoes and onion.