Nachos are a crowd favorite and it’s easy to see why. Warm crunchy chips, fun add-ins and ooey gooey cheese. But what if you and ooey gooey cheese just can’t be friends? Does that mean you forever have to be left out of the fun? Never! Whether lactose intolerant or vegan, these vegan nachos using ackee nacho cheese is sure to please (do I ever love it when I rhyme 😆).

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In this post, I share the recipe for my ackee nacho cheese. It’s virtually ingredients, a handful of spices and a splash of vinegar. For the nachos I wanted more of a sauce and didn’t add any tapioca to thicken but you can feel free to do so.

How to make nachos

What makes nachos fun is how easy they are to prepare. Once your add-ins are prepped you’re basically ready to go. Best of all, sometimes leftovers of whatever is already in your fridge makes the best nacho add-ins. Like the great fridge cleaning pastas we’ve all experienced at one time or another. Fridge cleaning nachos deserve their place.

So gather all your stuff and let’s get layering. I love using the blue and yellow corn tortillas. We eat with our eyes first and bright pops of color satisfy mine.

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Tray up the first layer of chips in a fairly even layer
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Sprinkle with your add-ins. Here I’m using seasoned black beans, jalapeños, cherry peppers, red peppers and red onions. But seriously, don’t sleep on those left overs. Pulled jackfruit or buffalo cauliflower would also make great toppings
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I put my ackee nacho cheese sauce in a squeeze bottle then squirt the sauce all over the chips
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Repeat, adding as many layers as you like or your pan can fit. Then bake for 10 to 15 minutes in a 375F oven till all the chips are warmed through.
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Once baked I drizzle with even more ackee nacho sauce then sprinkle with sliced green onion and chopped cilantro. To serve: guacamole and extra ackee nacho cheese which I topped with chopped chipotles. Sour cream and salsa are a plus!
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All the yum!
Vegan-nacho-cheese-dip-made-with-ackee

Vegan Nacho Cheese

Super simple and easy recipe for vegan nacho cheese made from ackees
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Servings 2 cups

Ingredients
  

  • 2 cups Parboiled or canned ackees approximately 1 can
  • 1/2 cup Coconut Milk
  • 1 tsp Apple cider vinegar
  • 3/4 tsp Annatto mainly for color, but adds a bit of flavour

Optional:

  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1 tbsp Tapioca flour or arrowroot starch
  • 2 tbsps Water

To make queso:

  • 2 tbsp Olive oil
  • 1 small Onion chopped
  • 3 cloves Garlic minced
  • 1 Jalapeño minced
  • 1 Tomato diced (plus about half of another for garnish)
  • 1 can (4oz) green chilis
  • Handful cilantro chopped (plus more for garnish)
  • 1 tbsp Tapioca flour or arrowroot starch
  • 2 tbsps Water
  • Black Pepper to taste
  • Salt to taste

To make fondue:

  • 1 tsp Lemon juice*
  • 1 clove Garlic finely minced
  • 1 cup Dry white wine
  • 1 tbsp Cognac
  • 1 tbsp + 2 tsps Tapioca flour
  • 3 tbsps Water
  • Black pepper to taste
  • Nutmeg to taste

Instructions
 

To make basic sauce:

  • Blend ackees, coconut milk, vinegar and annatto till smooth
  • Pour into a saucepan and heat through
  • Season with salt and pepper.
  • Serve warm or as desired

To make thickened sauce:

  • Prepare basic sauce and bring just to under a simmer.
  • Make a slurry with 1 tbsp of tapioca flour (arrowroot or cornstarch is also fine) and 2 tbsps of water.
  • Add the slurry to the simmering sauce and cook till thickened. Stir to prevent sticking.
  • Use warm

To make queso:

  • Blend ingredients for basic sauce and set aside.
  • Heat oil in a heavy bottomed pot. Saute the onions, garlic and jalapeños.
  • Pour in blended sauce.
  • While the sauce is heating up, mix together the tapioca and water to make a slurry.
  • Once the sauce is starting to simmer, add the slurry. Stir to prevent sticking.
  • Add the green chilies, tomatoes and cilantro.
  • Remove from heat and add the remaining cilantro and tomatoes to garnish.
  • Serve warm

To make fondue:

  • Prepare the basic sauce using lemon juice instead of apple cider vinegar
  • Pour into pot over medium heat and add the garlic and wine.
  • While the sauce heats up, make a slurry from the tapioca and water.
  • Once the sauce begins to simmer, add the slurry and stir to prevent sticking.
  • The sauce will thicken as it cooks. Add cognac and finish with nutmeg and black pepper to taste.
  • Serve warm

Notes

The basic sauce can be served topped with chipotles or sautéed aromatics
Keyword vegan nacho cheese
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