Vegan Potato Nachos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 5 cups nachos
INGREDIENTS
3 cups diced potatoes
1 tbsp. olive oil
1 tsp. cumin
⅓ cup cashews, soaked at least two hours
½ orange pepper, roughly chopped
¼ cup dairy-free milk (I used unsweetened almond milk)
1 tsp. chili powder
2 tbsp. nutritional yeast
¼ tsp. garlic powder
salt/pepper
1 cup cooked black beans, (if canned, rinsed and drained)
½ cup pico de gallo
1 red pepper, finely chopped
1 jalapeno, thinly sliced
Guacamole
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INSTRUCTIONS
Heat a cast iron pan to medium-high heat for a few minutes until very hot. Add oil and cook for 30 seconds. Add potatoes to the sizzling pan and sprinkle with salt/pepper and cumin. Cook, flipping occasionally, until crispy on all sides, about 15 minutes.
While the potatoes are cooking, make the cheese sauce. Place the cashews, orange pepper, milk, chili powder, nutritional yeast, garlic powder, and a pinch of salt/pepper in a blender. Puree until very, very smooth, about 2-5 minutes depending on the blender used. Blending for this long should make the cheese sauce hot, but if you want it hotter- heat up in the microwave or on the stove.
Layer the nachos: potatoes, cheese sauce, black beans, pico de gallo, chopped red pepper, sliced jalapenos, and guacamole.
From delishknowledge.com