Author Archive

Chili/Nachos in a Fritos Bag

Posted on: April 27th, 2017 by Ilsa


Also known as Pepper Bellies, this fun way to eat chili or nachos is a delicious crowd pleaser!

Set up the ingredients in a nacho or chili bar and let your guests create their own masterpiece in their bags.


Small bags of Frito corn chips for many guests or large bags for a larger meal
1 can chili or re-fried beans
1 jar of Nacheez (your favorite flavor)
Chopped onions
Black olives
Pickled jalapenos
Sour cream
Fresh cilantro, chopped
Fresh tomato, chopped

Cut the small bags of Fritos along the top end of the bag. Leave them in a large bowl with open sides up. If using large bags of Fritos, lay them on their side and cut the side of the bag and fold back the corners (as shown in the photo).

To set up the chili/nacho bar, pour the chili or re-fried beans in one small crock pot and the Nacheez in another small crock pot. Heat on low to bring to temperature. Set out the rest of the ingredients in small bowls with spoons.



Hamburger Helper From Scratch

Posted on: April 27th, 2017 by Ilsa
1 onion, chopped
2 tbs canola oil (optional)
1 package Yves ground beef (or 2 cups reconstituted seasoned TVP)
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 cup water
2 cups veggie broth
1 cup dry elbow macaroni
1 jar NacheezIn a large heavy pot, sautee onion in oil or hot water for 7 minutes until translucent. Add the beef crumbles, spices and water then stir until combined. Add dry macaroni and stir again.

Bring to a boil and lower temperate to medium low. Simmer, uncovered, until cooked (check time on package of macaroni).

Boil off water until mixture is thick but not watery. Turn off heat. Stir in Nacheez. Enjoy!


Nacheez Quiche

Posted on: December 30th, 2016 by Ilsa


I modified this quiche recipe from the Spooky Vegan:


1 pre-prepared vegan pie crust (Marie Calendar’s frozen crust is vegan)
4 Follow Your Heart VeganEggs (8 tablespoons VeganEgg powder + 2 cups ice cold water)
1/4 cup soy milk (or non-dairy milk of your choice, unsweetened)
1 tsp onion powder
1/2 tsp garlic powder
1 teaspoon Kala Namak black salt (optional)
2 Tablespoons nutritional yeast (optional)
1/2 cup Nacheez (any flavor)
2 small cans chopped chilies (like Jalapeno or Ortega chilies), drained
1/4 cup Betty Crocker Bacos soy bacon pieces (optional)
1/2 cup shredded vegan cheese (I like using Daiya cheddar and mozzarella)


Pre-heat the oven to 425 degrees Fahrenheit.

Remove your vegan pie crust from the freezer to allow it to thaw a bit on the counter.

Using an immersion blender or whisk, mix VeganEgg powder and ice cold water until thick and frothy. Stir in the soy milk, spices, nutritional yeast and Nacheez. Mix to combine. Add chopped chilies and stir everything together. Pour into the vegan pie crust filling up to the edges.

Put on a cookie sheet in case it boils over.

Bake in the oven for 30 minutes. Sprinkle the shredded cheese on top. Put back into the oven for another 10 to 15 minutes.

Check to see if the quiche is done by sticking a toothpick in the middle – if it comes out clean and the quiche seems firm, you’re done! If the mixture is still wet and the toothpick comes out gunky, stick it back in the oven for a bit more time.

Once done, allow the quiche to cool on the counter for about 10 minutes. Slice and serve!


Cauliflower “Mac” n Nacheez

Posted on: May 27th, 2016 by Ilsa

1 large head of cauliflower, cut into florets
2 jars of Nacheez, any flavor

Mix Nacheez and cauliflower in a crock pot. Cook on low for 3 hours. Enjoy!

Chili Mac Casserole (with video)

Posted on: April 14th, 2016 by Ilsa

1 cup uncooked macaroni, cooked and drained
2 15oz can chili with beans
One jar Nacheez, any flavor
2 cups corn chips or Fritos (if using corn chips, crush them a bit to make them a little smaller)

Preheat oven to 350 degrees. Put all ingredients, except corn chips/Fritos, into an ungreased 2 quart casserole dish and stir to mix together. Cover and bake for 40 minutes. Uncover and sprinkle with the corn chips/Fritos. Bake another 5 minutes.

Makes 4 to 6 servings


Nacho Pinwheels

Posted on: March 3rd, 2016 by Ilsa

They look like cinnamon rolls, but they are savory! (photos and video coming soon!)

Veganized from this recipe


1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/3 cup of Nacheez, any flavor


If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.

Spread cheese dip over each rectangle to within 1/4 inch of edges.

Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.

Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Nacheez Jalapeno Popper Casserole (with video)

Posted on: March 3rd, 2016 by Ilsa

Serves 6


1 (32 oz.) bag frozen tater tots, thawed
1 (8 oz.) tub vegan cream cheese, softened
2 jars Nacheez, any flavor
1/2 cup Baco’s, separated in two 1/4 cups
1/4 cup jalapeño pepper, seeds removed and minced, plus 3 jalapeños, thinly sliced (or use 4 oz can of minced Ortega peppers and a small can of whole peppers)
1/3 cup green onion, finely chopped


Preheat oven to 425º F.

Spread Tater Tots out in a 10×10 inch baking dish and bake for 15-20 minutes or until very crispy. You will have extra Tater Tots that you can cook at the same time on a separate cookie sheet (to snack on!).

In a large bowl, combine cream cheese, 1/4 cup of the Baco’s, 3 TBS of the Nacheez and the minced jalapenos (or Ortega peppers) and mix together. If it’s too thick to stir, you might want to add a bit of water, 1 TBS at a time.

Remove Tater Tots from oven. Spread cream cheese mixture evenly over the tots and then spread remaining Nacheez over the top.

Sprinkle remaining Baco’s and green onion over the Nacheez. Arrange thinly sliced jalapenos in a lattice pattern on top.

Bake for 20 minutes, until the Nacheez next to the casserole dish is golden brown and bubbly.

Remove from oven and serve hot!

Nacheez Jalapeno Popper Casserole

Nacheez Black Bean Burrito (with video)

Posted on: February 15th, 2016 by Ilsa

Nacheez Showcase on

Nacheez Taco Ring (with video)

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 (with video)

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.

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