1pkgStokes Vegan Cheese Sun-dried Tomato and Basil Cream Cheese
1pkgDaiya Vegan Mozzarella Shreds
3/4cupnon-dairy milk
Instructions
Preheat oven to 350F
To make the cheese sauce: In a saucepan on medium heat add the Sun-dried Tomato and Basil Cream Cheese and 1/4 cup non-dairy milk. Stir until it melt down and becomes one smooth consistency. Add another 1/4 cup non-dairy milk and stir until combined. Slowly add the Daiya shreds and constantly stir until melted and smooth. Add another 1/4 cup non-dairy milk until smooth. If it's looking too thick add another splash of milk. Set aside, off the heat.
In a cast iron skillet or sheet pan layer your nachos with nacho chips, marinara, cheese sauce, all the toppings (green peppers, mushrooms, vegan pepperoni, red onion), and repeat.
Bake for 20-25 minutes or until chips just start to brown.
Serve and enjoy.
Notes
*remove seeds if you don't want any spice in your dish