Vegan Nachos
6 portions
20mAll the satisfaction of a big plate of nachos, minus the fat and lactose.
What you will need
VEGAN CHEESE SAUCE
2 Russet Potatoes
2 large Carrots
2 cup Vegetable Broth
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 cup Nutritional Yeast
1 Lemon
Salt
NACHO FIXIN'S
1/2 bunch Cilantro
14 oz. Pinto Beans
14 oz. Tortilla Chips
16 oz. Salsa
(Nutritional facts 184 calories, 4.76 g fat, 29.42 g carbohydrates, 6.52 g protein, undefined mg cholesterol, 383 mg sodium)How to cook
1
2
Gather the ingredients.
3
Peel the potatoes. Chop them up small. The smaller the chunks, the faster they will cook. You can even use a grater if you don't mind the extra work.
4
Peel the carrots. Chop them up small. Again, the smaller the chunks, the faster they will cook.
5
Place the vegetable broth in a sauce pot over high heat.
6
Stir in the garlic powder.
7
Stir in the onion powder.
8
Stir in the the nutritional yeast.
9
Add the chopped carrots.
10
Add the potatoes.
11
Cut the lemon in half and squeeze the juice into the pot. A strainer will save you from having to fish out those wayward seeds.
12
Reduce the temperature and simmer gently until the carrots and potatoes are tender throughout.
13
Transfer to a blender or food processor and blend until smooth. I recommend a powerful blender for in order to achieve a texture that best mimics a cheese sauce. Adjust seasoning.
14
Clean and chop the cilantro.
15
Remove the pinto beans from their packing liquid and microwave for 3 minutes.
16
Spread out some tortilla chips on a plate.
17
Add some beans.
18
Drizzle some of the vegan cheese sauce.
19
And a little salsa.
20
Add some cilantro.
21
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