Who doesn’t like Nachos?
Well, with this recipe I found online there’s no need to scrape by with your vegan options at Taco Bell for getting a fast-food fix (which, I have to admit, hits me every then and again).
It’s vegan fast food except you know where the food came from, and you’re at home!
So the surprising little twist here is that usually you think of nachos and you think of tortilla chips. But not with this recipe. Nope, the potato is the star. Made crispy, it has the right crunch. I know it’s scandalous not having tortilla chips, I hear you, but you know, change once in a while and all that…
Mexican plus potatoes plus a vegan nacho sauce. Yes please.
When a hearty nacho craving hits you, this meal is the cure.
It’s like your very own person vegan fast food meal you can make at home.
I’m a big fan of loading up on the toppings, but cut back on anything that may be too much for you (it’s a lot, I agree)
Vegan Nacho Recipe With Potatoes
2 medium russet potatoes, sliced thin (I used my mandolin for even slices)
Pinch of salt
Pinch of freshly ground black pepper
Vegan Taco Meat
1 cup walnuts, soaked for at least 2 hours
½ cup sun-dried tomatoes, soaked for at least 2 hours
¼ tsp garlic powder
½ tsp cumin
½ tsp salt
Pinch of cayenne pepper
Vegan Nacho Cheese Sauce
1 ¼ cup water
1 cup raw cashews, soaked for at least 2 hours
3 tbsp lemon juice
heaping ¼ tsp paprika
heaping ½ tsp onion powder
heaping ½ tsp garlic powder
1 ½ tsp salt
1 large roasted red pepper
¼ cup nutritional yeast
Vegan Cashew Cream
½ cup raw cashews, soaked for at least 2 hours
¼ cup water (or more depending on how thin you want the cream to be)
3 large avocados, peeled & pitted
2 tbsp lime juice
½ small tomato, sliced & seeded
1 medium garlic clove
¼ cup red onion, chopped small
¼ cup parsley
1 tsp salt
½ tsp freshly ground black pepper
This is adapted from Vegan Insanity. Kudos!