loveandlemons4.9
Chipotle Cauliflower Nachos
These nachos are topped with an oozy, smoky chipotle cauliflower "queso" that's totally vegan! Many toppings would be fair game here, but the sweetness of Pineapple Salsa against the smoky queso is absolutely delicious.
👥 6 Servings⏱️ Prep & Cook: 18 min⏳ Prep: 10 min🔥 Cook: 8 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
📝 Preparation Steps
1
Make the sauce: Place the cauliflower and potatoes in a medium saucepan and cover with cold water by about 1-inch. Add a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook uncovered until fork-tender, 8 to ⏱️ 10 minutes.
chopped cauliflower1 cupwater, more as needed3 tablespoons
2
Drain, let cool slightly, then place in a high-speed blender with the cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt. Blend until smooth.
water, more as needed3 tablespoonsapple cider vinegar2 tablespoonsolive oil2 tablespoons
3
Spread the chips onto a platter, drizzle with the chipotle cauliflower sauce, and top with the cherry tomatoes, black beans, scoops of pineapple salsa, red onion, and the cilantro. Serve and enjoy!
chopped cauliflower1 cup
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