Vegan lentil chili cheese nachos

Enjoy a completely vegan version of a classic comfort food.

30 min
1 hr
4 small servings or 2 large servings


Nacho Cheese Sauce

Topping and Extras


  1. In a large pan or wide pot, sauté onion, red pepper, and celery in oil over medium heat for 2 to 3 minutes until soft and fragrant.
  2. Then add minced garlic, chili powder, paprika, onion powder, and cumin and combine stirring frequently for about 3 minutes.
  3. Then add cooked lentils, tomatoes, coconut sugar, vegetable stock, sea salt, and ground pepper and stir to combine.
  4. Bring the mixture to a simmer for a couple of minutes and then reduce heat to medium-low and cook for another 10 to 12 minutes, stirring frequently.
  5. Keep the chili warm until you’re ready to serve the nachos.
  6. To make the cheese combine all the ingredients together in a high-powered blender until very smooth.
  7. If you’ve added the potatoes and carrots to the blender fresh out of the boiling water then the sauce should be warm enough to serve immediately. Otherwise you can heat it up in a small pot before pouring over nachos. The arrowroot flour/starch will thicken the sauce slightly when heated.
  8. To assemble the nachos, arrange the corn chips on a platter. Top with warm lentil chili, drizzle with nacho cheese sauce and garnish with diced tomato, green onion, and pickled jalapenos or other toppings of your choice. Serve immediately!

Make ahead!

You could easily make the chili and cheese sauce ahead of time and just reheat the chili and cheese sauce when you’re ready to serve.