Although they seem like such a plain, simple food, they have incredible soothing properties, and I absolutely adore them in various forms – baked, fried, mashed, creamed, etc. Sometimes I need to intentionally resist eating them, because once I start, it’s very hard for me to stop, and within a day or to I start packing on the pounds! Yeah… I am absolutely insatiable and it’s often all or nothing for me, so I congratulate you if you have more self control than I do!
The recipe that I would love to present to you is vegan food indulgence at its finest!
These are crispy potatoes piled high with dairy-free cheese sauce, peppers, black beans, and guac!
As the author of the recipe points out,
What I love most about these nachos is that are are made entirely out of whole foods. Yup, from the base (potatoes) to the cheese sauce (cashews and peppers) to the toppings (beans, more peppers, and salsa), there isn’t one ‘processed’, fake food on here. How many nacho platters can say that?
To keep the potatoes crisp and toppings fresh, I would recommend making these in batches as you need them. If you’re preparing these for a crowd, pre-make everything ahead of time and just heat up the potatoes before serving.
What you will need for this recipe are:
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
1 cup cooked black beans, (if canned, rinsed and drained)
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