BAKED POTATO FRIES with GUACAMOLE & VEGAN NACHO CHEESE !
Tag a friend and grab the recipe below ✨
ALSO! I need all of your help…
So we have tackled 3 themed recipe weeks.
If you go on my feed you will see:
I want to know what you guys want to see next. Do you like having a “themed” week of one type of recipe?
I can give you guys a little sneak peak for next week… stir fry week is coming SOON! (Yes pad Thai recipe will be involved)
POTATO NACHO RECIPE
3-4 large Yukon gold potatoes
1 tsp garlic powder
1 tsp dried parsley
1 tbsp avocado oil or oil of choice
1 tsp salt
1/2 tap pepper
cut into 1/4 inch thick disks, place on baking sheet, drizzle oil over top, add the seasonings, salt & pepper and toss with your hands. Bake in oven for 35 minutes at 400 degrees F.
1 small tomato, diced
1/4 white or yellow onion, diced
1 handful cilantro, chopped
2 limes, juiced
Pinch of salt & pepper
Mash avocado in a medium sized bowl with a fork, add all ingredients , mix well to combine & adjust seasonings as needed.
Jalapeño Cheese sauce (This will make some left over cheese sauce, store it in a jar and store in fridge for up to 4 days)
1 cup carrot, chopped
1 cup Yukon gold potato, chopped
1 red bell pepper, chopped
1/2 cup raw cashews
1/2 cup unsweetened plain almond milk
Juice of one lime or lemon
3 tbsp nutritional yeast
1 tsp salt
1/4 tsp pepper
1/2 fresh jalapeño
Boil potatoes, bell pepper and carrot for 15 minutes until soft. Combine all ingredients in a blender and blend until smooth. (You May want to start with 1/4 of the jalapeño and work your way up, depending on how spicy you want it)
mild or hot salsa
Vegan sour cream •
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