Vegan Guilt Free Potato Nachos…A Game Day Treat!
We love college football, and what goes with football? Nachos of course. Instead of opting for nacho chips which are loaded with fat, I chose to make potato nachos today to watch University of Michigan beat Wisconsin.
My Oil Free Nacho ‘Cheese’ Sauce with a Twist and a Kick puts Wisconsin cheese to shame, which is what I hope U of M mimics this afternoon. My nacho sauce is made with all vegetables, so these nachos are literally oil free, all vegetables and some black beans. They are guilt-less and delicious.
So, the next time you go to a tailgate party, or you are cooking for some hungry football fans, try potato nachos; they are a definite crowd pleaser.
Nacho Cheese Ingredients (or click link above):
3 small Idaho potatoes, washed, scrubbed, skin left on
3 large carrots
1/2 cup nutritional yeast
1 Tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon paprika
1 cup vegetable broth
1 Tablespoon Tamari, liquid aminos or soy sauce
1 Jalapeno; seeded and cut
1 Tablespoon hot sauce (I used Chalupa)
1/2 cup water
- Wash three averaged sized potatoes; cut into large chunks (leave skins on potatoes)
Clean and cut three large carrots and chop them the same size as potatoes
Cover in water
- Boil for 20 minutes
- While potatoes are boiling, put vegetable broth, nutritional yeast, lemon juice, jalapeno, paprika, onion powder, garlic powder, hot sauce and soy sauce in a blender
- Drain potatoes and carrots
- Put potatoes and carrots into a blender; blend until smooth
Mixture will be thick; add water
- Transfer ‘cheese’ mixture into a medium-sized sauce pan or refrigerate if you are using later
4 medium sized baking potatoes; scrubbed clean, sliced 1/16 inch (I used a mandolin)
1/2 large red onion, diced
1 handful cilantro, chopped
12 grape tomatoes, sliced
1 can back beans
- Pre-heat your oven to 425; line a 3 cookie sheets with parchment paper or silicone mats (you need a single layer of potatoes) NO OIL!
- Using a mandolin, or cutting by hand, slice potatoes thin, so they are more like chips than sliced potatoes
You want them to be this thin.
- Sprinkle potatoes with chili powder
- Place on three different rack in the oven and roast for 40-45 minutes until crispy like potato chips
- While potatoes are roasting, warm your cheese sauce (I made mine beforehand) in a small sauce pan. Only use half of what the recipe makes and keep the other half for another dish later.
- Now, chop your veggies: red onion, cilantro, tomatoes, and jalapeños (make sure you de-seed the jalapeños)
- Optional (you can chop red pepper or any other veggies you like with your nachos).
- Rinse and drain 1 can of black beans
The key to assembling the nachos, or any nacho for that matter, is layering the ingredients, not only so they look beautiful, but so you guarantee all the ingredients in each and every bite.
- Begin with one layer of roasted potatoes in the middle of your dish
- Then spread tomatoes, jalapeños, onions, black beans and cilantro; drizzle with hot cheese sauce
- Then repeat the process: add roasted potatoes onto of the first layer, again adding tomatoes, onions, jalapeños, black beans and cheese sauce.
- Then do it one more time (3 layers in total)