Author Archive

Nacheez Taco Ring

Posted on: February 1st, 2016 by Ilsa

Veganized from the Pillsbury recipe

1 can Pillsbury Original Crescent Rolls or Pillsbury Big and Buttery Crescent Rolls
1/2 package (1 of the 2 tubes) Soyrizo
1 jar Nacheez (any flavor)
1 cup shredded lettuce
1/4 cup sliced black olives
1/4 cup chopped tomatoes
1/4 cup sliced green onion
1/2 cup salsa
1/4 cup vegan sour cream

Preheat oven at 375°F.

Cover a cookie sheet or large casserole dish with aluminum foil.

Open the can of crescent rolls and carefully separate the triangles. Place them on the cookie sheet in a circular pattern with the longest point of the triangles pointing outward. Press the base of each triangle to connect them into a small circle, like a wreath.

Spoon the Soyrizo onto the bases of the triangles. Top Soyrizo with the Nacheez.

Bring in the long point of each triangle to the center of the ring. Press along the base of the triangles as you work your way around.

Bake for 35 minutes or until dough is golden brown. Let cool for 10 minutes.

Fill the center of the ring with the shredded lettuce, black olives, green onions. Carefully pour the salsa into a pool on top of the lettuce. Alternatively, you can place the salsa in a small dish in the center of the taco ring. Add the sour cream carefully next to the salsa. Serve and enjoy!


Chili Nacheez Dip

Posted on: February 1st, 2016 by Ilsa

Recipe by Mary Marshall

1 14.7oz can vegan chili
1 jar Nacheez (any flavor)
Half of 8oz tub of vegan cream cheese
1 11oz bag corn chips

Put all ingredients into a small crock pot and set on high. Stir until ingredients are mixed. When the dip starts to boil, turn heat to low. Serve with corn chips.


Dashboard Nacheez Kale Chips

Posted on: June 29th, 2015 by Ilsa

kale chips

Here in Sacramento, summertime temps can reach up to 106 degrees. It’s a great time to cook vegan foods in your car. My car, Bugzilla, has a huge dashboard perfect for two large baking sheets. Even in smaller batches, it’s fun to make these.

1 large bunch of kale, any kind is fine

1 jar of Nacheez, your favorite flavor

Clean the kale and tear into hand-sized pieces. Pour half a jar of Nacheez in a bowl. Dip each piece of kale in and use your hand to coat kale with Nacheez. Put kale on a greased baking sheet or one covered with parchment paper. Repeat until all of the kale is coated with Nacheez.

Put the baking sheets on the dashboard of your parked car facing due south. Put a towel or sun shade under baking sheet so it doesn’t melt dashboard plastic. Let cook for 3 to 4 hours until very dry. Best to start at 10 or 11 am to get the best sun. Enjoy!


Vegan Backpacking Nacheez Recipe

Posted on: June 29th, 2015 by Ilsa

James Mueller, vegan backpacker extraordinaire, shares his backpacking recipe for Gourmet Mac N Nacheez. Other delicious recipes can be found on the Nacheez Recipe page.

The Fun-Sized Pouches are here!

Posted on: May 27th, 2015 by Ilsa

We are proud to announce the official arrival of the 1 oz pouches! They come in all three flavors: Mild, Medium and Spicy!

These are perfect for your lunch, purse, backpack, carry on luggage and more!

Don’t get stuck on the road without them! Buy them today on the Shop page.



Easy Cheezy Chilaquiles

Posted on: January 15th, 2015 by Ilsa

Chilaquiles are a kind of breakfast nacho that is a great way to start your day. Chilaquiles are normally made with salsa and chips and topped with cooked eggs and cheese. This recipe saves you a step and combines the salsa and cheese in one easy step.


1 jar of Nacheez (either Medium or Spicy)
1 12oz bag corn chips
1/2 cup black or pinto beans (optional)
1/4 cup black olives, sliced (optional)
1/4 cup cilantro, chopped (optional)


Heat the jar of Nacheez in a medium sized pot until it starts to boil. Turn down to medium low.

Stir in corn chips a handful at a time until the chips are coated with Nacheez. It should mainly be chips and some extra Nacheez making it a bit saucy.

The Chilaquiles are ready to serve like this, but you can add the optional beans and olives to the pot and stir. This will give you a heartier meal.

Serve on a plate and garnish with cilantro.

Baked Jalapeno Poppers

Posted on: January 10th, 2015 by Ilsa


Adapted from the recipe here:

6 jalapenos, halved and seeded (bigger the better)
1/3 cup vegan cream cheese
1/3 cup Nacheez (any flavor)
1/2 cup breadcrumbs
1/2 cup flour
1/2 cup coconut milk
1 tbsp nutritional yeast
1 tbsp olive oil
1 tsp sea salt
1 tsp paprika (optional)
1/4 tsp black pepper

Preheat oven to 350 degrees

Mix cream cheese and Nacheez together

In separate bowls, pour breadcrumbs, nutritional yeast, salt, paprika and black pepper in one

In another, pour coconut milk

In another, pour flour

Stuff pepper halves with cheese mix, then dredge through milk, then through flour, back through the milk then through the breadcrumbs

Lay on greased backing sheet when all the poppers are covered, stuffed side up

Brush tops of peppers with olive oil

Bake at 350 degrees for 25 minutes

Cheese Grits

Posted on: January 10th, 2015 by Ilsa

From Raeann Cardoza:

“Im a southern gal, and added 1 tbls of Nacheez mild to my grits in the mornin’….and all be, i just made me some cheese grits!! This ones for you, My Cousin Vinny.”

Grilled Cheese Sandwich Casserole

Posted on: January 10th, 2015 by Ilsa

This dish is like merging grilled cheese sandwiches with lasagne where the slices of bread are the pasta.

1/2 cup vegan butter
2 teaspoons of minced garlic
8 slices of lightly toasted hearty multigrain bread
1 jar of Nacheez (any flavor)
1 large tomato, cut into think slices
1/2 cup shredded vegan cheddar cheese

Preheat oven to 350 degrees.

Let butter come to room temperature or microwave for 3 seconds. When the butter is slightly softened, stir in the garlic and let sit while you gather the other ingredients.

Lightly spray a casserole dish with oil.

Toast the slices of bread until just barely toasted. Butter one side of each slice of bread with the garlic butter. Place the first layer of buttered toast into the casserole dish with the buttered side up. You might need to cut the toast to cover the bottom of the casserole dish. Add a layer of half of the sliced tomato and then a layer of half of the jar of Nacheez. Add another layer of buttered bread, but making sure the buttered side is down. Add a layer of the rest of the tomato slices and the rest of the jar of Nacheez. Sprinkle the top with the cheddar cheese.

Cook in oven for 10 minutes until Nacheez is bubbling. Pull out and let cool 10 minutes before slicing and serving.


7 Layer Dip

Posted on: January 9th, 2015 by Ilsa
7 layer dip with Nacheez

Photo by Justin Mendez

Here I am on the Logical Harmony YouTube Channel talking about Nacheez and making this 7 Layer Dip! I strongly encourage you to subscribe to their channel.

A delicious and heart-healthy snack for Super Bowl Sunday or any party!

1 can  (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 jar of Nacheez (your favorite flavor)
1 cup  vegan Sour Cream
1 cup your favorite guacamole
1 cup Salsa
1 cup shredded lettuce
1 cup chopped tomatoes (optional)
3 green onions, sliced (optional)
1/4 cup sliced black olives

In a medium bowl, mix the refried beans and taco seasoning mix. Spread into the bottom of a pie pan or small casserole dish.

Layer on the other ingredients in the order listed above.

Service with corn chips.

Nacheez-y Broccoli Rice Casserole

Posted on: January 7th, 2015 by Ilsa

This is Trina’s recipe and she said, “This recipe is my vegan (and tasty) version of the old cream of cheese soup casserole my mom used to make. It is actually risotto, and it is a handy vehicle for any leftovers that are waiting in your fridge. It saves well in the freezer too.”

Pre-heat oven to 375 degrees.

A small bunch of broccoli, cut into medium florets and steamed lightly (frozen broccoli would work). Add any other mix-ins you like in a casserole such as mushrooms, chicken-y product, asparagus, carrots
Add a crunchy topping of your choice such as crushed potato chips or crackers, fried wonton strips, nuts, etc.

In a small saucepot, put the stock on medium low heat to simmer, don’t boil it.

In a large saute pan or skillet, cook the celery and shallot in the olive oil on meduim low heat until they turn clear. Add the rice and turn the heat up to medium. Cook the rice until it starts to toast/change color. Pour in the wine and stir. It should cook off in a minute or two. When the wine is almost cooked dry start adding the stock. Only add a ladle-full at a time! Stir near constantly, and whenever you can see the bottom of the pan for more than a second after your spoon passes, you can add more stock. Slowly adding the hot stock is key to getting a nice creamy sauce, if you cheat and rush it it will still turn out but it won’t be as saucy. This will take at least a half hour. If your stock supply starts to run low, heat some water and use that. Taste the rice to tell if the grains are cooked, they will be swollen and burst.

Add salt and pepper to taste. Pour the rice into your favorite casserole dish or a 9×9 inch pan. Stir in the Nacheez and broccoli, and any other add ins you like.

Top with something crunchy and salty. I like potato chips all crunched up.

Bake at 375 degrees for 20-30 minutes.

Beer Chorizo Queso dip

Posted on: December 23rd, 2014 by Ilsa

1/2 can light Mexican beer (such as Modelo Especial)
1/2 tube soyrizo
1/4 c diced red onion
2 jars Nacheez (any flavor)
1 bag cheddar Daiya
1 tub sour cream
1 can white beans, drained
1 can black beans, drained

Put all ingredients into a crockpot. Turn to high until it is hot then turn down to low to keep warm for guests. Serve with corn chips.

Nacheez in East Sac News!

Posted on: June 22nd, 2014 by Ilsa

To read the article, click here:

2 Win Whole Foods Grant

Posted on: June 22nd, 2014 by Ilsa

From Whole Foods Market Roseville,

The votes are in and the Winner Cultured Kitchen has asked to share the grant funds with Nacheez! We are excited to announce/congratulate The Cultured Kitchen AND Nacheez for becoming our first Local Foodmaker Grant winners here in Roseville! They will be receiving a grant in the amount of 5% of our store sales on July 2nd.

We hope you will encourage your friends and family to shop our store on July 2nd so together we can raise more to support their company.

Thank you again for taking the time to be part of this process.

Please VOTE for Nacheez!

Posted on: June 12th, 2014 by Ilsa

I have been nominated to receive a grant from Whole Foods! I would really appreciate it if you could spread the word and ask your friends and family to vote for Nacheez.  The grant is 5% of sales on July 2nd at the Whole Foods Roseville location. The grant can be up to $4K to $6K depending on how sales go that day!

I would like to use the money to package Nacheez into 3 oz single-serving pouches.  It requires the pouches to be pre-printed, so this money would allow me to finally do this!

Here’s the link and please wish me lots of luck!!!!

Mac ‘N’ Nacheez Gift Jars

Posted on: December 16th, 2013 by Ilsa

Mac 'N' Nacheez

These are great stocking stuffers! Each clean and reused Nacheez jar (being eco-friendly here!) is filled with 1/2 cup of macaroni pasta (the 365 brand pasta from Whole Foods Market that is made in Italy) and 2 one-ounce pouches of Medium Nacheez and tied with a red bow. Instructions on how to cook the pasta are printed on the lid of the jar. Only $3 each plus shipping.

Order these great gift jars while supplies last by visiting the Nacheez Online Store.

Please note: I wanted to have a gluten-free pasta option, but I realized that everyone has their own favorite pasta. So please make your own Mac ‘N’ Nacheez with a jar of your favorite flavor of Nacheez and your favorite gluten-free pasta! The Mac ‘N’ Nacheez recipe is under “Awesome Mac ‘N’ Nacheez” on the Nacheez Recipe Page.

Me/Nacheez on the TV Show “Common Ground”

Posted on: May 20th, 2013 by Ilsa

This is a TV news story shot, reported, wrote & edited by Mike Carroll from KCRA-3. It was broadcast on KCRA-3’s once-a-month magazine program Common Ground on May 18, 2013. It is about me, Ilsa Hess, and my vegan nacho cheese dip, Nacheez. When I was down-sized from my state job, I didn’t go looking for a new job, I created one. For more information please visit and

New Flavor of Nacheez: MEDIUM!

Posted on: April 18th, 2013 by Ilsa

It’s so exciting to announce our brand new flavor of Nacheez: MEDIUM!  It has all the delicious nacho flavor from Anaheim peppers like Spicy Nacheez, but without the spicy kick of jalapenos.  Try some today!

Jar of Medium Nacheez

The Unintentional Vegan Nacheez Review

Posted on: June 8th, 2012 by Ilsa

Ashley from The Unintentional Vegan wrote a lovely review about Nacheez. Thank you, Ashley!

“Now that I think about it, I think fantastic might be too subtle of a word – you guys, it’s deliciously addicting and strikingly similar to in texture and taste to the kind of nacho cheese you get at the ball park along side a big fat pretzel.”

Read the whole review.

$1 per jar of Nacheez sold goes to Animal Aid Unlimited

Posted on: April 20th, 2012 by Ilsa

$1 of every jar of Nacheez sold at the 1yr party today AND on goes to Animal Aid Unlimited!

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