This cheesy nacho recipe is a vegan twist on classic nachos using our NOOCH IT! Cashew Grated Cheeze, and sure to be a hit at your next gathering or Taco Tuesday!
Fun Fact: Ignacio "El Nacho" Anaya is credited for creating the dish in 1940; the original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeños.
In a medium pot add your diced potatoes and carrots, cover with cold water and bring to a boil.
Cook until tender, approx 15-20 minutes. (Cooking time will depend on the size that you cut your potatoes and carrots.)
Drain and then add to your blender.
Add the nutritional yeast, NOOCH IT!, mustard, smoked paprika, chipotle chili powder, salt & water to your blender and blend until smooth and creamy. (Thinning with extra water as needed, a tablespoon at a time)
Taste and adjust seasoning to your desire.
Recipe Note
Serve hot on top of your favorite tortilla chips and toppings of your choice. Pictured here- crumbled vegan Italian sausage, tomatoes, avocado, radish, green onion, cilantro, & NOOCH IT!. Enjoy!
