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Thinly sliced potatoes stacked neatly with a creamy plant-based sauce on the side.

Plant-Based Potato Nachos

Active Time: 15 minutes

Total Time: 30 minutes

 

 

Serves: 4

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Ingredients

Potato Nachos

  • 4 white potatoes
  • Juice of half a lime
  • ½ teaspoon of smoked paprika
  • ½ teaspoon of garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon onion powder

 Cheese Sauce

  • 3 cups diced peeled white potatoes
  • ½ cup diced carrots
  • ½ cup raw unsalted cashews
  • 3 Tablespoons nutritional yeast (optional)
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 ¼ teaspoon fresh lemon juice
  • 1 teaspoon onion powder

 

 

 

 

 

 

 

 

 

 

 

 

Instructions

INSTRUCTIONS

  1. Preheat oven to 425. Place Bonmat on Perforated Baking Sheet.
  2. Slice potatoes with Mandoline for even baking. Place in bowl. Use Citrus Press to squeeze lime juice over sweet potatoes, and then add seasoning. Mix. Lay slices on Bonmat.
  3. Roast 20 minutes or to preference.
  4. While roasting potatoes, combine the diced potatoes with the carrots in a medium pot with just enough water to cover them. Bring to a boil, then simmer about 15-20 minutes until they are soft.
  5. Drain the potatoes and carrots, but reserve the liquid.
  6. Add the potatoes and carrots to a blender along with the remaining ingredients and 2 cups of the cooking water. (Add more water if it doesn’t equal 2 cups).
  7. Blend until smooth. Add more water if needed.
  8. Drizzle cheese sauce over the roasted potatoes, and add your favorite nacho toppings.

bon TIP: This recipe is a healthy alternative for cheese nachos and a portion of tasty comfort food, especially for potato lovers!

Recipe Gratitude: Leslie Burnett, BONCOOK Consultant, Leader

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