Vegan Nachos!
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These fully loaded nachos were inspired by a recent trip to the AMAZING Plant City in Providence, RI. Bar Verde served up some serious nachos and I promptly went home to try to re create them! These are so much fun for parties but seriously, you can make a meal out of them too, and a HEALTHY one at that! The best part is, the cheez sauce is homemade, low cal and delicious as a stand alone queso or adaptable for other recipes like mac & Cheese and YES i’ll post my Mac & Cheese recipe next time!
Nacho Cheez Sauce
1 cup yukon gold potato peeled and cubed
1/2 cup carrot peeled and cubed
3 Tbl Nutritional Yeast flakes (this is GOOD tasting yeast and has a natural cheezy flavor)
3-4Tbl Olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 jalapeno pepper minced *optional
Boil the potato and carrot until just tender (be careful not to over boil, as soon as a fork can be inserted easily, they’re done!) drain and add to a high speed blender with spices and 3 Tbl olive oil. Blend the mixture until it is completely smooth. It should be a bit thick and slightly glossy, if it isn’t quite there, add the final tablespoon of olive oil and continue to blend. Remove from blender and mix in your jalepenos. These can also be added to the blender if you prefer their flavor be infused into the sauce rather than have small chunks!
Nacho Toppings
Seasoned black beans (I season mine over the stove with a bit of cumin, pepper, chili pepper and garlic powder)
Chopped black olives
Guacamole (see Tempeh Taco recipe for a quick homemade guac)
Salsa (your favorite jar salsa will do!)
Red onion diced
Vegan sour cream (I loosen mine up with a bit of water and seasoning here’s the brand I use)
Nacho Cheez Sauce
