Ingredient List Breakdown: I know this seems daunting, but everything can be done while the potatoes are roasting so it's really nothing to fret about!
Potato wedges:
2 medium Russet (baking) potatoes, sliced into wedges- I used about 6 small potatoes from my weekly co-op box
Olive oil
Smoked paprika
Salt and pepper
Black Beans:
1 can black beans (make sure to get BPA-free lining!)
2 shallots, minced
2 garlic cloves, minced
2 teaspoons ground cumin
2 bay leaves
Walnut Taco Meat:
1/2 cup raw walnuts
2 teaspoons canola oil
1-2 tablespoons taco seasoning
Cheeze Sauce: This sauce makes 1 1/2 cups, but you can freeze it and defrost it when you're craving some mac n' cheese
1 tablespoon plant-based butter
2 tablespoons flour (chickpea flour if you're GF)
1 1/2 cups plant-based milk (coconut, soy, almond- non flavored)
3/4 cup nutritional yeast
1 scant tablespoon dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Pinch of tumeric
Sour Cream (aka Cashew Cream):
1/4 cup raw cashews, soaked for one hour
1/4-1/2 cup water
Juice from half a lemon
1 teaspoon apple cider vinegar
3-minute Guacamole:
1 ripe avocado
1/2 tomato, diced
1 shallot, diced
Juice from a small lime
1/2 teaspoon cumin
1/2 jalepano, diced finely
Preheat your oven to 425°F.
Make the potatoes: Take your potato wedges and toss them in a drizzle of olive oil, some salt and a heafty pinch of smoked paprika. Spray a baking sheet with non stick spray and roast your potatoes for fifteen minutes, then flip them and pop back in the oven for another fifteen.
Make the beans: While your potatoes are roasting start making your black beans. Rinse and drain a can of black beans. In a saute pan heat some olive oil, then over medium heat toss in your shallots and garlic, saute until they start to brown, then toss in your beans, cumin and bay leaves. Add enough water to cover the beans, another teaspoon of olive oil, and a pinch of salt, and simmer until the water cooks- about 10-15 minutes. Remember to take the bay leaves out before assembling the nacho platter.
Make the walnut meat: Coarsely chop your raw walnuts, then in small pan heat the canola oil and toss in the chopped walnuts and taco seasoning, stir until the walnuts are well coated and saute over medium-low for 4-5 minutes. Set aside in a bowl and rinse out your pan, as you'll be using it to make the cheese sauce in the next step.
Make the Cheeze Sauce: Melt the plant-based butter over medium heat in the pan you just rinsed, once melted whisk in the flour and allow to cook for about a minute while whisking so the 'floury' taste comes out. Add in your plant-based milk, yeast, mustard, garlic and onion powders, paprika, and tumeric, whisk until the sauce thickens, then pour into a freezable container, as you'll have plenty extra.
Make the Sour Cream: In a blender add the drained raw cashews, water, lemon juice, and apple cider vinegar. You want them consitency to be like sour cream, so add more water as needed. Blend until smooth.
Make the Guac: In a bowl add in the tomatoes, shallots, diced jalapenos, cumin, lemon juice. Dice up the avocado and add it to the bowl, mashing the ingredients together with a fork.
Assemble!
Lay your potato wedges on a large platter, like so:
Sprinkle the beans over top:
Add the walnut meat:
Next layer on that homemade guac:
Lastly, drizzle the cheeze sauce and sour cream over top and serve!
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