Nachos with vegan cheddar sauce
Nachos are a typical Mexican snack. They are usually served with a cheddar sauce that I prepared in a vegan version.
Difficulty:
Medium
Preparation time:
15 minutes
Cooking time:
10 minutes
Cost:
Low
Ingredients for four people
- 380 grams of corn flour
- 335 grams of water
- 2 tsp of salt
- Sunflower oil to fry
For the cheddar sauce:
- 350 grams of potatoes (about 3)
- 150 grams of carrots (about 3)
- 35 grams of nutritional yeast
- 60 grams of water
- 1 tsp of salt
- 2 tbsp of olive oil
Preparation
First of all, peel and steam the potatoes and the carrots. In the meantime, prepare the dough by mixing in a bowl corn flour, water, and salt.
Knead the dough with a rolling pin and shape it into triangles.
Heat the sunflower oil and fry the nachos.
Prepare the cheddar sauce by combining in a food processor steamed potatoes, steamed carrots, nutritional yeast, water, salt, and olive oil.
Taste while the nachos are still warm.
Nachos can be kept in the fridge for two days, but they will lose their crunchiness. I suggest you eat them right after you prepare them.
