Natchos with no dairy cheese
Ingredients
- 1 lb. Yukon Gold potatoes (about 2 medium), cut into about 1-inch chunks
- 1 cup water
- ? cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ground black pepper
- tortilla chips
- 2 15-oz. cans green lentils or black beans rinsed and drained
- 2 teaspoons taco seasoning
- 1 cup fresh or canned salsa
- 2 thinly sliced green onions
- 1 tablespoon finely chopped fresh cilantro
Instructions
- To make Nacho Cheese: Cook potatoes in the 1 c water for about 15 minutes or until very soft. Transfer potatoes and the cooking liquid to a blender and allow them to cool 10 minutes.
- Add nutritional yeast, lemon juice, garlic powder, paprika, turmeric, and black pepper to blender. Blend until smooth and creamy, adding water, 1 to 2 Tbsp. at a time, as needed to reach desired consistency. (optional I added 2 T parm cheese)
- Line 2 cookie sheets with parchment paper.
- Spread the tortilla chips in a single layer on prepared baking sheets. Bake 20 minutes or until crispy.
- In a medium bowl combine lentils and taco seasoning. Pour lentil mixture over chips. Top with cheese and bake til cheese is hot and lightly browned, about 15 minutes.
- Garnish with scallions and cilantro. Serve immediately.