Vegan Super Nachos Recipe
Are you craving a fresh, vibrant, veggie-filled meal that’s easy to prepare and bursting with flavor? You’ve found it! These Vegan Super Nachos combine hearty red potatoes, sweet carrots, and creamy cashews in a rich coconut milk base. Whether you’re focusing on eating healthy or just want a feel-good dish that’s satisfyingly creamy, this recipe is for you. Plus, the organic spices may even help with headaches, just like they did for me!
Equipment
- Large Pot
- Blender
- Mixing bowl
Ingredients
- 2 cups red potatoes diced
- 2 carrots peeled and sliced
- 1 sweet onion chopped
- 1 Roma tomato diced
- 1 cup cashews
- 1 tbsp sea moss (optional)
- 1 can light coconut milk
- 1-2 cups nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink salt
- 1/2 tsp black pepper
- 1/2 tsp lemon pepper
- 1/2 tsp paprika
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp cumin
- 1 can Rotel (optional)
Instructions
- Boil the red potatoes, carrots, onion, and cashews in a large pot with water until the vegetables are soft (about 10-12 minutes). Drain the mixture once cooked through.
- Transfer the boiled vegetables and cashews to a blender, leaving out the Roma tomato and nutritional yeast. Blend until smooth and creamy.
- Pour the blended mixture into a pot over medium-low heat. Stir occasionally to avoid sticking.
- Once the mixture is heated through, add garlic powder, onion powder, pink salt, black pepper, lemon pepper, paprika, thyme, oregano, and cumin. Stir well and adjust the seasoning to your taste.
- Drain the juice from the can of Rotel (if using) and add it to the pot for extra flavor and a little heat. Stir to combine.
- Once everything is mixed well and heated, serve and enjoy your vegan nachos!