For the Macadamia Nut Nacho Cheese:
155g peeled, chopped russet potatoes (about 1 1/4 cups)
90g peeled, chopped carrots (about 1/3 cup)
1/4 cup macadamia nuts, salted or unsalted
2 tbsp coconut oil
2-3 tbsp water
Juice of half a lemon
2 large cloves garlic, minced
1 tsp plum vinegar (or any vinegar will do)
1 tsp Celtic sea salt (less if you used salted macadamia nuts)
For the nachos:
1 purple sweet potato and 1 white sweet potato, cut into 1/4 inch discs and roasted with avocado oil and sea salt for 20 minutes at 375F-400F (depending on how hot your oven is).
1 bag of The Real Coconut tortilla chips
1 green onion, chopped
1. Start by boiling the carrots and potatoes in about 1 cup of water. Cook covered at medium heat until soft.
2. Add the cooked veggies along with everything else to the blender and blend until smooth. If you need to thin it out, add another tablespoon of water.
3. Assemble your nacho plate by lining the edge of the plate with the cooked sweet potato rounds. Place a handful of coconut chips in the middle of the plate. Pour your vegan nacho cheese over top, and finish off with chopped green onions.
Enjoy every bite of this scrumptious recipe!
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