Vegan loaded potato nachoz Tag a friend and grab the recipe below “Chips” 3-4 l…
Vegan loaded potato nachoz
Tag a friend and grab the recipe below ✨
“Chips”
3-4 large Yukon gold potatoes
1 tsp garlic powder
1 tsp dried parsley
1 tsp salt
1/2 tap pepper
Method:
cut into 1/4 inch thick disks and bake in oven for 35 minutes at 400 degrees F.
Simple Guacamole
1-2 avocado
1 small tomato, diced
1/4 white or yellow onion, diced
1 handful cilantro, chopped
2 limes, juiced
Pinch of salt & pepper
Method:
Mash avocado in a medium sized bowl with a fork, add all ingredients , mix well to combine & adjust seasonings as needed.
Jalapeño Cheese sauce (This will make some left over cheese sauce, store it in a jar and store in fridge for up to 4 days)
1 cup carrot, shopped
1 cup Yukon gold potato, chopped
1 red bell pepper, chopped
1/2 cup raw cashews, soaked
1/2 cup unsweetened almond milk
1 lemon, juiced
3 tbsp nutritional yeast
1 tsp salt
1/4 tsp pepper
1/2 fresh jalapeño
Method:
Boil potatoes, bell pepper and carrot for 15 minutes until soft. Combine all sauce ingredients in a blender and blend until smooth. (You May want to start with 1/4 of the jalapeño and work your way up, depending on how spicy you want it)
Sour cream
1/2 raw cashews, soaked
1/4 cup + 2 tbsp unsweetened almond milk
1 lemon, juiced
1/2 tbsp rice vinegar
1/2 tsp salt
1/4 tsp pepper
Method:
Combine all ingredients in a blender and blend until smooth
Extra toppings:
Organic (store bought) mild or hot salsa
Jalapeños
Black beans
#nachos #vegan #veganrecipes
