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Ingredients
0 servings
2 servingsNacho Plate
Plant Based
400gyellow potatoes
¼ cupcashew nuts
½ cupplant milk
unsweetened
2 Tbspnutritional yeast
1 ½ Tbsptapioca flour
1 tsplemon juice
½ tspsea salt
¼ tsponion powder
¼ tspturmeric
ground
400gcrushed tomatoes
220gblack beans
drained
1 Tbspcumin ground
1 Tbspchili powder
½ tspsea salt
0.5red onion
½ cupfresh coriander
½ cupcorn kernels
½ cupcoconut yogurt
Instructions
Step 1
Steps
Step 2
Preheat the oven to 200C/392F and boil the cashew nuts in water for 10 minutes
Step 3
Wash and thinly slice the potatoes, put the slices on a baking sheet, bake for 15-20 minutes or until soft and brownish
Step 4
Make the cheese sauce by combining all of these in a blender (or use a handmixer), and blend until smooth
Step 5
Transfer the cheese sauce to a saucepan on medium heat
Step 6
Whisk the cheese sauce frequently until it thickens, don’t let it thicken too much (it will continue to thicken after the heat, if it becomes too thick, whisk in some more plant milk), set aside
Step 7
Now make the beans by combining the bean , let it simmer for 5 minutes, set aside
Step 8
When the potatoes and beans are done, it’s time to assemble!
Step 9
Place a layer of potatoes on one or two plates, then add a layer of beans, then the onion, corn, coriander and lastly the cheese sauce and coconut yogurt!
Notes
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