Super Bowl 52 Tater Tot Nachos
Happy Super Bowl! I made tater tot nachos with homemade tater tots for the occasion. And now I’m going to sit on my butt for a while.
Vegan Nacho Cheese (adapted from here)
1 medium Yukon Gold potato, peeled and diced
1 medium carrot, peeled and cubed
½ cup raw cashews
½ cup unsweetened almond milk
3 Tablespoons avocado oil
2 teaspoons lime juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne
¾ teaspoon salt
3 Tablespoons green chiles from a can or jar, drained
- Soak your cashews: Place cashews in a small bowl. Pour boiling water over the top to cover completely. Cover the bowl with a plate or kitchen towel and allow the nuts to soak while you prepare the vegetables.
- In a small saucepan, cover diced potatoes and carrots and bring to a boil. Simmer until tender, about 20 minutes.
- Drain cashews and vegetables and process in blender.
- Add remaining ingredients and blend well, stopping to scrape down sides of the bowl/blender, until sauce is smooth. Adjust thickness to your liking with more almond milk.
- Pour cheese into small saucepan. You’ll be heating it up prior to assembling nachos.
Cashew Sour Cream (adapted from Oh She Glows)
1½ cup raw cashews
3/4 cup water
2 Tablespoons lemon juice
2 teaspoons apple cider vinegar
Scant ½ teaspoon fine sea salt
- Cover cashews with boiling water and soak for 1 hour. Rinse and drain.
- Place the drained cashews in a high-speed blender. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. Add a bit of water if needed to help even blending.
- Transfer into a small, air-tight container and chill in the fridge. Flavor and thickness will develop.
Coconut Bacon (from here)
1 cup unsweetened coconut flakes (not shredded coconut)
1 Tablespoon tamari sauce
½ Tablespoon liquid smoke
½ Tablespoon maple syrup
½ teaspoon sriracha sauce
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Place coconut on a rimmed plate and set aside.
- Mix the remaining ingredients in a small bowl, then pour onto coconut. Toss coconut to ensure all flakes are coated.
- Spread coconut out on baking sheet and cook for 15 minutes, stopping half way to flip with a spatula.
- Place coconut bacon in a small prep bowl.
Get your prep bowls ready!
The rest has to to do with your taste. I had:
Nacho cheese (small saucepan)
Bowls with: coconut bacon, cashew sour cream, can of black beans-rinsed well, diced Roma tomato, green onion, diced avocado covered in lemon juice, salsa, remaining green chilies from jar-chopped
Oh, and some tofu