Vegan Classic Nachos
This veganized version of classic Nachos is one you can share with family and friends at special gatherings! This is definitely a recipe that will leave you in disbelief that it is made entirely of plants! You cant tell the difference.
Course Appetizer, Lunch
Cuisine Mexican
- nacho cheese sauce:
- 1 cup cubed and cooked potatoes
- 1/2 cup cubed and cooked carrots
- 1/4 cup olive oil
- 1/4 cup non-dairy milk
- 2 tsp lemon juice
- 6 jalepeño slices + brine
- 1 1/2 tsp arrowroot powder
- 1/2 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tbsp nutritional yeast
- •salt
- •pepper
- Tortillas
- Guacamole
- 1 Cup of vegan refried black beans
For the Cheese Sauce:
Boil the potato and carrots until soft/cooked.
Add drained and cooked potatoes and carrots to a blender.
Add the rest of the ingredients for the sauce to the blender.
Blend until smooth and creamy.
For the Chips and To Combine:
Cut the tortillas into triangles. Add retired beans on top. Bake them in oven on greased cookie sheet for 15 mins at 350 degrees.
Remove from oven and add cheese sauce and top with guacamole and peppers.
Keyword vegan, vegan cheese