Loaded Nachos With Carrot Nacho Cheese
Reduce waste by leaving the vegetables for this velvety nacho cheese sauce unpeeled—just make sure to wash and scrub them well. If you must peel your produce, reserve the potato peels and toss with olive oil and salt for crispy air-fried potato skins and then freeze the carrot (and garlic) peels for a homemade vegetable stock.
SERVES 4
For the carrot nacho cheese:
2 medium carrots, scrubbed well, unpeeled, and roughly chopped
4 small new potatoes, scrubbed well, unpeeled, and roughly chopped
2 garlic cloves
1 tablespoon tomato purée
2 teaspoons cornstarch
¼ cup vegan milk
Juice of ½ lemon
3 tablespoons nutritional yeast
1 teaspoon chili powder
½ teaspoon ground turmeric
⅛ teaspoon salt
¼ teaspoon black pepper
For the tofu ground beef:
1 (1-pound) block extra-firm tofu
3 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chili powder
1 garlic clove, grated
1 teaspoon cornstarch
1 teaspoon tomato purée
2 tablespoons nutritional yeast
1 tablespoon olive oil
For the cashew sour cream:
¾ cup raw cashews, soaked in hot water
20 to 30 minutes or overnight
2 tablespoons apple cider vinegar
Juice of ½ lemon
½ cup cold water
⅛ tablespoon salt
For assembly:
1-2 large bags tortilla chips
1 (14-ounce) can black beans, drained and rinsed
¼ red cabbage, thinly shredded
For serving:
Cherry tomatoes, shredded lettuce, sliced jalapeños, pickled red onion, black olives, fresh cilantro, lime wedges, guacamole, and salsa
For the carrot nacho cheese, bring a pot of salted water to a boil. Add carrots and potatoes, and cook
