Veggie Nachos
Make the sauce: Place the cauliflower and potatoes in a medium saucepan and cover with cold water by about 1-inch. Add a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook un…
- Cook25 min
- Total25 min
- Serves2
- LevelIntermediate
Ingredients
- 1 cup Chipotle Cauliflower “Cheese” Sauce:
- 1 cup chopped cauliflower
- ¼ cup peeled and cubed Yukon gold potato
- 3 tbsps. raw cashews
- 2 tbsps. water, more as needed
- 2 tbsps. apple cider vinegar
- 1 olive oil
- 1 chipotle pepper from a can of chipotles in adobo*
- ½ tsp. garlic clove
- ½ tsp. onion powder
- ½ cup sea salt
- ⅓ cup For the nachos:
- ½ cup Tortilla chips
- ¼ cup diced cherry tomatoes
- ¼ cup cooked black beans, drained and rinsed
- Pineapple Salsa
- diced red onion
- chopped cilantro
Method
- Make the sauce: Place the cauliflower and potatoes in a medium saucepan and cover with cold water by about 1-inch. Add a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook uncovered until fork-tender, 8 to 10 minutes.
- Drain, let cool slightly, then place in a high-speed blender with the cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt. Blend until smooth.
- Spread the chips onto a platter, drizzle with the chipotle cauliflower sauce, and top with the cherry tomatoes, black beans, scoops of pineapple salsa, red onion, and the cilantro. Serve and enjoy!
