Loaded Nacho Bake with Beans and Salsa

Nachos, meet casserole. This loaded nacho bake is cheesy, hearty, and packed with black beans, salsa, and layers of crunchy chips — all smothered in NachoLicious lava cheese. It’s a weeknight dinner disguised as party food.

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Loaded Nacho Bake with Beans and Salsa

Ingredients

Tortilla chips
1 can black beans, drained
1 cup salsa
1/2 cup corn
1/2 cup NachoLicious + 1/2 cup vegan milk
Jalapeños, green onions, and cilantro for topping

Instructions

Preheat oven to 375°F.
In a small pot, mix NachoLicious and vegan milk until melted.
In a baking dish, layer chips, beans, salsa, corn, and cheese sauce.
Repeat layers and finish with more cheese.
Bake for 10–15 minutes. Top with jalapeños, onions, and cilantro.

MozzaLicious Pull-Apart Garlic Bread

This Alfredo sauce is silky, indulgent, and completely dairy-free — thanks to MozzaLicious. Add in roasted garlic and pasta of your choice, and you’ve got a meal that’s fancy enough for date night, yet easy enough for a Tuesday.

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MozzaLicious Pull-Apart Garlic Bread

This pull-apart garlic bread is soft, cheesy, and totally irresistible. Each fluffy piece is drenched in garlicky butter and stretchy MozzaLicious — perfect for parties, dinners, or devouring solo.

Ingredients

1 loaf vegan-friendly pull-apart rolls or pizza dough
1/2 cup MozzaLicious + 1/2 cup vegan milk
3 tbsp vegan butter
3 cloves garlic, minced
1 tbsp parsley, chopped

Instructions

Preheat oven to 375°F.
Mix vegan butter, garlic, and parsley.
Cut dough or rolls into chunks. Toss with garlic butter.
Stir together MozzaLicious and vegan milk. Drizzle half over dough.
Place in a baking dish. Bake 20–25 minutes.
Drizzle remaining cheese on top before serving.

Caprese Grilled Cheese with Balsamic Glaze

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Caprese Grilled Cheese with Balsamic Glaze

Sweet, savory, gooey — this grilled cheese sandwich is a whole mood. Think: melted MozzaLicious, ripe tomatoes, fresh basil, and a tangy balsamic drizzle packed between golden toasted bread. It’s the grown-up version of grilled cheese… but way more fun to eat.

Ingredients

4 slices sourdough or ciabatta
1/2 cup MozzaLicious + 1/2 cup vegan milk
1 ripe tomato, sliced
Fresh basil leaves
1 tbsp balsamic glaze
Vegan butter for toasting

Instructions

Mix MozzaLicious and vegan milk until creamy.
Spread mixture onto 2 slices of bread.
Layer tomato slices and fresh basil.
Top with other bread slices.
Butter outsides and toast in a skillet until golden brown on both sides.
Drizzle with balsamic glaze before serving.

Creamy Alfredo with Roasted Garlic

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Creamy Alfredo with Roasted Garlic

This Alfredo sauce is silky, indulgent, and completely dairy-free — thanks to MozzaLicious. Add in roasted garlic and pasta of your choice, and you've got a meal that’s fancy enough for date night, yet easy enough for a Tuesday.

Ingredients

1 head of garlic
2 tbsp olive oil
8 oz pasta of choice
1/2 cup MozzaLicious + 1/2 cup vegan milk
2 tbsp vegan butter
Salt and pepper
Parsley (optional)

Instructions

Roast garlic: cut top off head, drizzle with oil, wrap in foil, and roast at 400°F for 35–40 minutes.
Cook pasta and set aside.
In a pan, melt vegan butter. Squeeze in roasted garlic.
Add MozzaLicious and vegan milk. Stir until smooth and creamy.
Toss in pasta. Season and top with parsley.

Noochy French Toast Casserole

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Noochy French Toast Casserole

Ingredients

1 loaf crusty bread, cubed
1 1/2 cups unsweetened vegan milk
1/2 cup coconut cream
1/4 cup maple syrup
1/3 cup NoochyLicious
1 tbsp vanilla extract
1/2 tsp cinnamon

Instructions

Grease a baking dish. Add bread cubes.
Whisk milk, cream, syrup, vanilla, cinnamon, and 1/4 cup NoochyLicious.
Pour over bread. Press down. Sprinkle rest of NoochyLicious on top.
Bake at 350°F (175°C) for 40–45 mins until golden and set.

Broccoli Cheddar Soup in a Bread Bowl

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Broccoli Cheddar Soup in a Bread Bowl

Ingredients

1 can 3 cups broccoli florets
1 cup diced onion
2 cloves garlic, minced
1 1/2 cups NoochyLicious
1 1/2 cups unsweetened vegan milk
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to taste
4 bread bowls (or 1 large loaf of sourdough)

Instructions

In a large pot, sauté onion and garlic in olive oil over medium heat until soft and fragrant (about 3-4 minutes).
Add broccoli and cook for another 3-4 minutes, stirring occasionally.
Pour in vegan milk and simmer for 10-15 minutes, until the broccoli is tender.
Stir in NoochyLicious, lemon juice, salt, and pepper. Use an immersion blender to blend the soup until smooth and creamy (or transfer to a regular blender in batches).
Slice the top off each bread bowl and hollow it out to create a bowl. Fill with soup and serve immediately.

Cheesy Garlic Knots with NoochyLicious Dip

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Cheesy Garlic Knots with NoochyLicious Dip

Ingredients

1 can refrigerated pizza dough (or homemade dough)
3 tbsp olive oil
2 tsp garlic powder
1/2 cup NoochyLicious
Fresh parsley, chopped (optional)
Salt, to taste

For the dip:

1/2 cup NoochyLicious
1/4 cup unsweetened vegan milk
Salt, to taste

Instructions

Preheat oven to 375°F (190°C).
Roll out pizza dough and cut it into strips. Tie the strips into knots and place them on a baking sheet.
Drizzle olive oil over the knots, sprinkle garlic powder, NoochyLicious, and a pinch of salt.
Bake for 10–12 minutes or until golden brown.
Meanwhile, mix NoochyLicious with vegan milk and a pinch of salt for your creamy dip.
Once the knots are done, serve them hot with your dreamy dip and sprinkle with parsley.

Loaded Nacho Bake with Beans and Salsa