Anything Goes Nachos
Vegan, Veg, Omnivore
Serves 7 for $3.37 per Serving
Chipotle Pepper “Cheese” Sauce:
1 cup chopped cauliflower
1 cup peeled and cubed Yukon gold potato
¼ cup raw cashews
3 tablespoons water, more as needed
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 chipotle pepper from a can of chipotles in adobo*
1 garlic clove
½ teaspoon onion powder
½ teaspoon of sea salt
Make the sauce: Place the cauliflower and potatoes in a medium saucepan and cover with cold water by about 1-inch. Add a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook uncovered until fork-tender, 8 to 10 minutes.
Drain, let cool slightly, then place in a high-speed blender with the cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt. Blend until smooth.
As far as nacho toppings, go nuts! Whatever veggies you have in the fridge do great! Canned beans, refried beans, some leftover hamburgers you have laying about (see, everyone's welcomed here!), grilled chicken, tofu, or mushrooms!
Sky's the limit! Have fun!