Chef Robin Robertson became a vegan in the late 1980s—a time when finding vegan alternatives to meat and dairy was all but impossible. “If I wanted something meaty or creamy made from plant foods, back in those days, I had to come up with a way to make it myself—I had to figure out how to veganize it,” says Robertson, who relied on her culinary chops to reimagine the classics. More than 20 cookbooks later, Robertson is considered a pioneer in made-from-scratch, plant-based cooking. Her newest book, Veganize It!, is a collection of scrumptious recipes (e.g., Loaded Baked Potatoes, Buffalo Cauliflower with Ranch Dressing, BBQ Seitan Ribs) featuring her signature cheese sauces, vegan bacon, dairy-free milks, and more. Here’s Robertson’s take on the ultimate comfort-food dish—nachos!