Ingredients
Scale
Nacho cheese:
- 1 large carrot (fork tender)
- 1 small potato (fork tender)
- 1/2 cup cashews (soaked for at least 4hrs in hot water)
- 2 tbsps nutritional yeast
- 1 tbs vegan Worcestershire
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/4 tsp garlic powder
- 1 1/4 tsp onion powder
- 1 chili in adobo sauce
- 1/2 tbsp hot sauce (optional)
- 3/4 cup almond milk
- salt/pepper as desired
Toppings
- 1/3 cup cilantro
- 1 can black beans, drained, rinsed
- 1/2 avocado, cubed
- 1/2 cup pickled jalapeños
- 1/2 red onion, diced
- 1/2 cup vegan sour cream
- 1 roma tomato, diced
- 1 package frozen waffle fries, baked
Instructions
- If you haven’t soaked the cashews for a long time, add them to the blender first with a little almond milk. Blend until smooth. If not simply add everything in and blend until smooth. For a more vibrant orange simply add an additional fork tender carrot. To monitor the heat factor you can add just 1/2 the adobo pepper and blend. Then add the other half if desired.
- Add more almond milk a little at a time to achieve the desired consistency if yours is too thick. Spread out the fries and top with the nacho garnishes. Store leftover cheese in the fridge and simply pop in the microwave to enjoy warm! (be sure to stir occasionally to prevent it from drying out)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4