Preparation time 30 min
Cooking time 20 min
Serve this recipe fresh
Ingredients (2 servings)
Beans
- 400 g Diced tomatoes, canned
- 220 g Black beans, boiled, with salt (drained)
- 1 tsp, ground Cumin
- 1 tsp Chili powder
- 1/2 tsp Salt
Cheese Sauce
- 1/4 cup Cashews
- 1/2 cup Oat milk (any plant-based milk)
- 2 tbsp Nutritional yeast
- 1/2 tbsp Tapioca flour
- 1 tbsp Lemon juice, raw
- 1/2 tsp Salt
- 1/2 tsp Onion powder
- 1/2 tsp Turmeric, ground
Potatoes
- 400 g Potatoes, raw (thinly sliced)
Toppings
- 1/2 cup Parsley leaves, fresh (chopped)
- 1/2 medium Red onion (diced)
- 1 stalks Green onion (sliced)
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Instructions
-
Soak the cashews
To make the cheese sauce, soak cashews in warm water for at least 2 hours.
Option: to speed up the process, cover cashews in boiling water and let them sit for 30 minutes. -
Prepare the potatoes
Preheat the oven to 200C (400F) and line a baking sheet with parchment paper. Wash, scrub and thinly slice the potatoes. Arrange the slices on the baking sheet on a single layer and bake for around 17 - 20 minutes or until brownish. -
Prepare the cheese sauce
Transfer all cheese ingredients in a narrow vessel and process with a vertical stick blender until smooth. Transfer the sauce to a saucepan on medium heat and whisk until it thickens. Set aside. -
Prepare the beans
Combine all bean ingredients in a small pan and let it simmer for 5 minutes for the flavors to meld together. - To assemble the nachos plate, layer the potatoes followed by beans and topped with cheese sauce, parsley and onions. Enjoy!
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Nutrition
One serving contains 535 calories, 25 grams of protein, 11 grams of fat, and 89 grams of carbohydrates.
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