Nacho Salad Bowl With Pumpkin Cheezy Sauce

EARTH ANGEL VEGANS NACHO SALAD IS a delicious way to get your daily dose of veggies!  It was so good and filling that it could make a whole meal!  The pumpkin cheezy sauce is so easy and so tasty you will want to put it on everything.  Put all the ingredients out and your family can build their own salad bowl with all their favorite toppings!

Recipe: 4 large salads

Salad Base –  my salad base was butter crunch lettuce, romaine, red cabbage, chopped peppers, cucumbers, and green onions.  Use your favorite salad base for 4 large salads. Add the rest of the ingredients in order making a layered salad!


2 Cups frozen corn thawed (1/2 cup on each salad)

2 cups black beans  (1/2 cup on each salad)


1 hand full of nacho chips crunched up per each salad (I make my own oil free in the air fryer)


2 cups pumpkin cheezy sauce (recipe will follow) 1/2 cup on each salad! 


2 cups guacamole (prepared or home made) 1/2 cup on each salad


2 cups of your favorite salsa… hot, med, or mild…  (1/2 cup on each salad)


Garnishes like jalapeno slices, lime wedges, cilantro, olives… your choice


Pumpkin Cheezy Sauce (makes 2 cups)

1 1/2 cup pumpkin puree (not seasoned, just plain)

1/3 cup nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 – 1 teaspoon of salt (may be omitted but salt adds to the cheese taste)

1/2 teaspoon paprika

a pinch of tumeric

a pinch of black pepper

1/2 to 1 cup plant milk

Add pumpkin and all dry ingredients to a small sauce pan and whisk together.  Over medium heat add 1/2 cup plant milk and whisk… add more plant milk to get to the consistency you like for cheese sauce up to 1 cup.  Bring to bubbling and taste… add more salt if you think it needs it.

I serve it warm on the salad!




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