Ingredients:
For the roasted vegetables:
1 head cauliflower, chopped into small florets
2 large potatoes, chopped into small cubes
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
For the “cheese” sauce:
1 cup raw cashews, soaked overnight
1/2 cup nutritional yeast
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
2 cups unsweetened non-dairy milk
For the nachos:
Tortilla chips
Diced tomatoes
Diced red onion
Chopped cilantro
Sliced jalapeños
Instructions:
Preheat the oven to 400°F (200°C).
In a large bowl, toss the chopped cauliflower and potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until well coated.
Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender and lightly browned.
While the vegetables are roasting, make the “cheese” sauce. Drain and rinse the soaked cashews and add them to a blender with nutritional yeast, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and non-dairy milk. Blend on high speed until smooth and creamy.
Transfer the “cheese” sauce to a medium saucepan and heat over medium heat, stirring constantly, until it thickens and bubbles. Reduce the heat to low and continue cooking for 2-3 minutes, stirring occasionally, until the sauce is thick and smooth.
To assemble the nachos, spread a layer of tortilla chips on a large platter or baking sheet. Top with the roasted cauliflower and potatoes, diced tomatoes, red onion, chopped cilantro, and sliced jalapeños. Drizzle the “cheese” sauce over the top and serve immediately.
