Vegan Waffle Fry Nachos w/Cashew Cheese

Posted by in Breakfast, Cooking, Easter, Pancakes, Valentine's Day | 0 comments

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Friday 

 

 

 

 

 

 

On the weekends I love fun indulgent eats and nachos are one of my favorites! This concept gets a bad reputation for being just nutritionally deficient, but that’s completely false.  I personally love nachos as they can be simultaneously veggie packed, filling and I make a fab cashew cheese! Another bonus with nachos is that ingredients are typically accessible, affordable, and are great frozen or canned.

 

So why nachos with fries? I’m all about waffle fries as they tend to be more crisp than other varieties and another bonus, they don’t get as soggy as tortilla chips and can hold more toppings! If you’d like to pack on my fiber, you can swap the regular waffle fries for the sweet potato fries. 

 

 

 

 

 

 


 

This recipe is great for so many reasons. It’s quick, easy, affordable, veggie packed, you can swap out the fries for sweet potatoes, it’s packed with flavor, protein, fiber, features healthy fats with the avocado and cashews, the sauce mirrors real nacho cheese, it’s great for entertaining, you can use the sauce for a variety of other dishes, and it’s perfect for any season! 

 


 

 

If you like all things nachos, you’re going to love these new vegan Waffle Fry Nachos!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy 

Affordable

Veggie packed

Perfect for enteretaining 

Cashew nacho cheese 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 4

Vegan Waffle Fry Nachos

10 minPrep Time

45 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

    Nacho cheese:
  • 1 large carrot (fork tender)
  • 1 small potato (fork tender)
  • 1/2 cup cashews (soaked for at least 4hrs in hot water)
  • 2 tbsps nutritional yeast
  • 1 tbs vegan Worcestershire
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 1/4 tsp garlic powder
  • 1 1/4 tsp onion powder
  • 1 chili in adobo sauce
  • 1/2 tbsp hot sauce (optional)
  • 3/4 cup almond milk
  • salt/pepper as desired
  • Toppings
  • 1/3 cup cilantro
  • 1 can black beans, drained, rinsed 
  • 1/2 avocado, cubed
  • 1/2 cup pickled jalapeños 
  • 1/2 red onion, diced
  • 1/2 cup vegan sour cream
  • 1 roma tomato, diced 
  • 1 package frozen waffle fries, baked

Instructions

  1. If you haven't soaked the cashews for a long time, add them to the blender first with a little almond milk. Blend until smooth. If not simply add everything in and blend until smooth. For a more vibrant orange simply add an additional fork tender carrot. To monitor the heat factor you can add just 1/2 the adobo pepper and blend. Then add the other half if desired. 
  2. Add more almond milk a little at a time to achieve the desired consistency if yours is too thick. Spread out the fries and top with the nacho garnishes. Store leftover cheese in the fridge and simply pop in the microwave to enjoy warm! (be sure to stir occasionally to prevent it from drying out)
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http://eatdrinkshrink.com/cooking/vegan-waffle-fry-nachos

 

 

 

 

 

 

 

 

 

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