Potato Nachos

A delicious take on nachos using potatoes!

With Cinco De Mayo coming up, I wanted to create a fun recipe to make to celebrate the day (and help you carb up after those margaritas). I already have a nacho recipe on my blog, but I wanted to jazz it up and make a different variation of Vegan “nacho cheese,” and use potatoes in place of chips. 

By using potatoes, it makes the dish healthier than deep fried chips. I also decided to do a combination of sweet and regular russet potatoes for variation. You could make this completely russet potatoes or completely sweet potatoes. It’s up to you! I think it’s fun to mix them together. 

What is the nacho cheese sauce made from? A base of WHITE BEANS & OATS! I know. It sounds crazy…however it just works! it’s cheezy, delicious and satisfying. 

You can ever just use chips for this recipe! However i wanted to change it up by using potatoes. 

I never really ate nachos as a kid, teenager, up into my 20s. When I went Vegan I started to get into more foods and dishes that I would never even consider before going Vegan. I think it’s because I just have this satisfaction and excitement of trying to Veganize any dish to show that you don’t miss out when you go Vegan. 

 

I hope that you enjoy this recipe! If you go out on Cinco De Mayo, be safe and make sure you have a designated driver! 

If you make any of my recipes, tag me on Instagram @plantbasedjane or hashtag #plantbasedjane so I can see! 

Potato Nachos
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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 3-4

Potato Nachos

Ingredients

  • For Nacho Cheese Sauce
  • Makes around 2 cups. Will be more than whats required for recipe. Yay for leftovers!
  • 1 15oz can white beans
  • 1/4 Cup Oats
  • 1/2 Cup Nutritional Yeast
  • 3-5 Pickled Jalapeños (Depend on spice)
  • 1-2 Tablespoons Of Liquid From Jalapeño Bottle.
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Tomato Paste
  • 1/2 Tsp Salt
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Smoked Paprika
  • 2 Tsp Lemon Juice
  • 1 Tsp Arrowroot Starch (Can Use Corn Starch)
  • 1/4-1/2 Cup Water
  • For Nachos:
  • 3 Medium Potatoes (I used 2 russet, 1 sweet)
  • 1/4 Tsp Salt & Pepper
  • 1 Tsp Onion Powder
  • 1/3 Cup Black Beans
  • 1/3 Cup Tomatoes, Chopped
  • 1/4 Cup Corn
  • 1/4 Red Onion
  • Avocado & Vegan Sour Cream for Topping

Instructions

  1. For Nacho Cheese:
  2. Put ingredients in high speed blender and blend until smooth. Set aside.
  3. For Potatoes:
  4. Pre-heat oven to 400 degrees Fahrenheit
  5. Slice potatoes into rounds and season with salt, pepper & onion powder.
  6. Place on a baking sheet lined with parchment paper and cook for 20 minutes, flip, and cook an additional 10 minutes.
  7. When potatoes are done cooking, place on plate. Add your toppings & nacho cheese.
  8. Enjoy!
http://plantbasedjane.com/2017/05/potato-nachos/

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