An oldy but a goodie! But let’s be real potato nachos with the best ever vegan queso never gets old😍 Haven’t made these in a hot minute but having a seriously craving over here. Whipping them up the next chance I get👩🏽🍳 ___
There are lots of different ways to make these but this is my favorite variation⤵️
•~10 gold potatoes (mine were pretty small)
•1 carrot •chopped red onion
•chopped green onion
•shredded lettuce •chopped red pepper
•1/2 tsp smoked paprika
•juice of 1/2-1 whole lemon
•dash of cayenne pepper •1 tsp garlic powder •organic tomatillo sauce (I got mine at my local health food store)
•sprinkle of sea salt
Preheat oven to 400 degrees. Slice about a baking sheet full of potatoes into “chips” and lay evenly on unbleached parchment paper on a baking sheet. Bake for about 20 min flipping half way.
While those are baking, slice the remainder of the potatoes (3-4 small ones?) and one carrot into large cubes and steam/boil until very soft. Place the lemon juice, steamed potato and carrot, smoked paprika, cayenne, garlic powder, and sea salt in a high speed blender and blend until queso/cheese sauce consistency. Taste and adjust seasonings as necessary.
When the potatoes are done in the oven arrange on a plate and top with chopped veggies, cilantro, queso, tomatillo sauce and a squeeze of lime.