My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Vegan Nachos Supreme

Pizza and nachos are two of my biggest weaknesses. If they’re there, I’m going to eat the hell out of them.

These vegan nachos are no different.

Vegan Nachos Supreme | #vegan

When I’m testing recipes in the kitchen I do my very best to save as much of whatever I made to eat for lunch, dinner, etc. Most of the time the food can be stored in the fridge and eaten at a later time.

But with nachos? You kind of need to eat them immediately.

Ugh. It still hurts. But they tasted so good.

Vegan Nachos Supreme | #vegan

Of course there are a million different ways to get your nacho on. But my nachos always include roasted peppers. Please do not be alarmed by the charring on this pepper. You don’t actually eat the char. You’ll peel that completely away and then you’re left with a tender, sweet, juicy pepper.

And while you can simply cube your avocado and call it a day, I like to make things a little saucier (I’m this funny in real life, too) with my favorite avocado crema.

“Crema” makes me sounds super fancy but the ingredients are actually super simple.

avocado + lime juice + salt

Vegan Nachos Supreme | #vegan

Add to my list of weaknesses, chips.

Vegan Nachos Supreme | #vegan

I decided to put a little spin on classic tortilla chip nachos and bake thin slices of russet potatoes into extra crispy chips. I rubbed them with a few Mexican seasonings for good measure.

Why yes, I did just give you a recipe for sweet potato chips on Monday. You have such a good memory! Those would be an excellent choice here, but I wasn’t in the mood to babysit my oven. It happens.

And there is always the option to use bagged tortilla chips, because that is about 100 times easier. No shame!

But, I mean, look at these beauties. They’re just waiting to be dipped.

Vegan Nachos Supreme | #vegan

This queso has been sitting in my fridge for a few days and it’s just as good as it was on day one. Have you made it yet? You’ll be making a really great decision if you do.

Vegan Nachos Supreme | #vegan

So after you do the 5 million tasks I’ve just asked you to do, then all you have to do is layer everything together!

And then die. Because the delicious factor of these nachos will kill you.

Alternative serving option: Make a nacho bar for your guests (or for dinner!) with different chip options, warm queso, and all other ingredients.

Vegan Nachos Supreme | #vegan

Print Recipe!

Vegan Nachos Supreme gluten-free, vegan // yields 2-4 servings

for the nacho potato chips:

  • 2-3 medium russet potatoes
  • 2-3 tablespoons cooking oil (I used refined avocado)
  • 1-2 tablespoons Mexican seasoning blend
  • sea salt

for the toppings:

  • 2 bell peppers
  • 2 large avocados
  • 1-2 limes, juiced
  • 1 batch vegan queso
  • 1 cup black beans (drained + rinsed)
  • green onion
  • red onion
  • jalapenos (optional)

chips: (or, simply use your favorite tortilla chips!)

Heat oven to 375° F.

Using a mandolin (or sharp knife) slice the potatoes lengthwise 1/8-inch thick or slightly thinner. Rinse in a colander thoroughly with cold water. Pat with a towel to dry (as best you can).

Place 1/2 of the potato slices in a bowl and toss with about 1 tablespoon or so of oil until all sides are well-coated but not dripping. Add more if needed. Add 2-3 teaspoons of seasoning and rub in (no salt yet). Line a large baking sheet with foil and lightly oil. Place potato slices in a single layer (not overlapping). Repeat with the rest of the potatoes and place on another baking sheet.

Bake for 15 minutes, flip all slices, then bake for another 10 minutes. Flip again and bake for 3-8 minutes watching closely during this time. As the potatoes start to fully crisp remove them and place on a cooling rack. Continue to bake until all are golden brown and stiff. Generously salt once out of the oven and let fully cool.


While potato chips are cooking, roast your red peppers over a gas flame on med-high/high heat. Place the dry pepper directly on the grate and let cook on each side until the pepper is fully charred (It takes about 4-5 minutes per side and is normal to hear popping.). Or, turn your oven on to broil and roast peppers about 5-6 inches away from the heating element until fully charred on all sides. Once fully charred place in a large bowl with plastic wrap tightly over top for at least 15 minutes. Rinse under cool water and peel off all of the charred skin. Drain liquid, remove seeds, and thinly slice. Set aside.

After peppers and chips are done, toss sliced peppers on a pan with the black beans, a squeeze of lime juice, and big pinch of salt. Bake for 5 minutes at 375° to remove a bit of liquid. Let cool for 5 minutes.

avocado crema:

Place avocados, juice from 1 lime, and a generous pinch of salt in a food processor. Turn on until pureed. Add more lime and salt to your liking. Refrigerate in a sealed container until ready to use.

nacho making:

Lightly heat the queso.

Layer nachos with these chips or your favorite tortilla chips.

Chips –> queso –> avocado crema –> peppers/beans –> repeat and top with onion, jalapenos, cilantro, etc.


For easier application of the avocado crema you can scoop into a bag, cut a small tip from the corner, and pipe over the nachos.

If your peppers and queso are steaming hot it will soften the chips more quickly. I layered the nachos when the peppers, beans, and queso were warm.

Just like with regular saucy nachos, if your chips are drenched in queso they will soften.

Vegan Nachos Supreme | #vegan

Happy weekending!



Easy Vegan Queso

Say hello to the easiest vegan queso ever. Also the most delicious. But maybe I’m biased?

But probably not.

Just LOOK at it!

The Best + Easiest Vegan Queso | #vegan

If I never have a bowl of real cheese-filled queso for the rest of my life that would be a-ok, because now I have this.

I’ve made a few vegan queso dips before but I’m the happiest with this version, and it works out for the both of us that it’s so super easy.

You’ll need the 6 ingredients you see below and that’s it! Okay, I did add salt and a little bit of turmeric for an extra saturated color, but I’m going to say just 6 ingredients.

The Best + Easiest Vegan Queso | #vegan

I used a combination of cashews, frozen butternut squash, and silken tofu for the base. These ingredients combined together give the sauce an incredibly thick and creamy texture. It’s like golden nacho silk on your tongue.

Then we have chipotle peppers for a smoked spicy flavor, salsa for extra zestiness, and nutritional yeast for a touch of cheeziness.

Don’t be afraid of silken tofu. I mean, it’s okay to be a little afraid, but it’ll be all good once it’s blended up in this sauce. I only use silken tofu in sauces or other applications where it’s fully blended. It’s a little too silky (pun not intended!) in the texture department to be used for anything else.

The Best + Easiest Vegan Queso | #vegan

I made two versions of this sauce and the 2nd was by far the winner. I used less tofu, more squash, and added the cashews. Total win! Also, in the notes section I talk about a quick tip to soften cashews if you forget to soak them before making this recipe. Don’t miss it!

And in case you’re not only freaked out by the tofu but also using butternut squash in queso dip, rest assured, this does not taste the least bit squashy.

Now that I’ve calmed all your fears about this vegan queso it’s time you get to making it.

The Best + Easiest Vegan Queso | #vegan

Print Recipe!

use of butternut squash inspired by: The First Mess (and daaang does her sauce look amaze)

Easy Vegan Queso gluten-free, vegan // yields ~1 1/2 cups

  • 4 cups frozen butternut squash
  • 1/2 cup raw cashews (soaked for at least 4 hours, then rinsed + drained)
  • 4oz firm silken tofu (1/3 of a typical 12oz block)
  • 1/4 – 1/3 cup thick-style salsa
  • 2 tablespoons nutritional yeast
  • 1-2 gluten-free chipotle peppers in adobo sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric (optional)

Preheat your oven to 400° F.

Place butternut squash on a baking sheet and toss with a drizzle of oil. Bake for 20-25 minutes, flipping once halfway through, until tender. Mash the squash and measure 1 cup.

Place 1 cup mashed squash, cashews, tofu, 1/4 cup salsa, 1 chipotle pepper, salt, and turmeric (if using) in your blender. Blend until fully smooth. Taste and add more salsa, another pepper, and more salt if desired.

If you blended the squash while it was still hot your queso should still be quite warm and perfect for serving. If your squash was roasted then cooled, place your blended queso into a saucepan and heat over med-low until warm. Stir frequently then serve.

Let fully cool before storing in an airtight container for 4-5 days. The queso thickens once cooled. Add a small amount of milk and blend to thin out again if needed. Warm as instructed above.



-Be sure you’re using firm silken tofu. This is found in a cardboard box in the ethnic aisle of the grocery store by other Asian foods. It is not in the refrigerated section.

-If you’re in a time crunch and forgot to soak your cashews, you can actually steam them in a steamer like you would vegetables. I place them in my steamer basket with water below, then steam until tender, about 12-15 minutes.

-The chipotle pepper adds quite a bit of heat and a lot of flavor. If you can’t find them I recommend using a smoky hot sauce in its place.

-The turmeric imparts no flavor, just extra color.

-I didn’t try this with fresh butternut squash but am sure it would still work. You may need to add a bit more tofu and/or a small amount of milk to make it creamier. Frozen butternut squash has more water content and blends easier in this recipe. You can also use a scant 1 cup canned butternut squash puree, but the color may not be as bright.

The Best + Easiest Vegan Queso | #vegan

Super Bowl party recommended.