Just look at this skillet full of yumminess. Delish, right?
Well, it was, let me tell you that. It was so. damn. good. Just like all nachos. I’ve never met a plate of nachos I didn’t like.
I usually make nachos with tortilla chips – but recently tried them with potatoes, since I was out of chips.
And guess what. Potato nachos? Even better!
The velvety smooth nacho cheese sauce really makes these nachos, so don’t skip it. Please don’t skip it. Your nachos just won’t be the same.
The cheese sauce makes a lot, so you will have some leftover that will last at least 5 days in the refrigerator. Simply heat it up and dip some tortilla chips in it (see – that‘s what you can do with the tortilla chips – dipping in nacho cheese!).
I wanted some really sexy nachos, so I went a bit crazy with the toppings. Feel free to cut some things out if they don’t suit your fancy or you’re a bit strapped for time (just not the nacho cheese – it’s a must!).
Your toppings can be just about anything you desire, too. I added olives, tomatoes and green onions, but feel free to add whatever you have on hand and enjoy.
One thing I must mention is that these vegan potato nachos don’t re-heat well. They will be soggy. Eat them as soon as they’re ready (I think you’ll find it pretty hard to end up with leftovers anyway – they are too good to leave alone!).
Even my almost 5-year old and 2 year-old ate these – and they are some of the pickiest eaters on the planet!
Now who’s ready for a plate full of potato nachos? Come and get ’em!
- 2 medium russet potatoes, sliced thin (I used my mandolin for even slices)
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 cup walnuts, soaked for at least 2 hours
- ½ cup sun-dried tomatoes, soaked for at least 2 hours
- ¼ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- Pinch of cayenne pepper
- 1¼ cup water
- 1 cup raw cashews, soaked for at least 2 hours
- 3 tbsp lemon juice
- heaping ¼ tsp paprika
- heaping ½ tsp onion powder
- heaping ½ tsp garlic powder
- 1½ tsp salt
- 1 large roasted red pepper
- ¼ cup nutritional yeast
- ½ cup raw cashews, soaked for at least 2 hours
- ¼ cup water (or more depending on how thin you want the cream to be)
- 3 large avocados, peeled & pitted
- 2 tbsp lime juice
- ½ small tomato, sliced & seeded
- 1 medium garlic clove
- ¼ cup red onion, chopped small
- ¼ cup parsley
- 1 tsp salt
- ½ tsp freshly ground black pepper
- Green Onions
- Preheat your oven to 425F and spray your cast iron skillet with non-stick cooking spray.
- Once you've sliced your potatoes, dump them into a bowl fulled with ice water. Let them soak for about 5 minutes, then remove to a clean kitchen towel and pat dry.
- Layer your potatoes around the skillet, filling it up completely. It's okay to let them overlap a little but, but not too much, otherwise your potatoes won't crisp up as well.
- Sprinkle with salt and pepper and bake for about 20-25 minutes, or until the potatoes are fork tender and have browned nicely. Remove from the oven.
- At this point, you can take the potatoes out to individual plates and then add your toppings, or you can leave them in the skillet, add the toppings, and scoop some out for each person. It's messy, but it's fun! Top with nacho cheese, taco meat, your toppings of choice (I used tomatoes, olives and green onions), a drizzle of cashew cream and some guacamole.
- Add drained walnuts, drained sun-dried tomatoes, garlic powder, cumin, salt and cayenne pepper to a food processor and process until combined, but still a bit chunky.
- Add all ingredients to a food processor or high-powdered blender and process/blend until smooth.
- Pout mixture into a medium pot over medium heat and warm it up for about 10 minutes, stirring constantly.
- Add drained cashews and a bit of water to a food processor or high-powdered blender and process/blend until smooth. Add more water if you need it, to get it to your desired consistency.
- Add all ingredients to a food processor and process until smooth or a bit chunky (whatever you prefer).