**Chipotle Cauliflower “Cheese” Sauce:**
**Ingredients:**
– 1 cup chopped cauliflower
– 1 cup peeled and cubed Yukon gold potato
– 1/4 cup raw cashews
– 3 tablespoons water, more as needed
– 2 tablespoons apple cider vinegar
– 2 tablespoons olive oil
– 1 chipotle pepper from a can of chipotles in adobo
– 1 garlic clove
– 1/2 teaspoon onion powder
– 1/2 teaspoon sea salt
**For the nachos:**
– Tortilla chips
– 1/2 cup diced cherry tomatoes
– 1/3 cup cooked black beans, drained and rinsed
– 1/2 cup Pineapple Salsa
– 1/4 cup diced red onion
– 1/4 cup chopped cilantro
**Instructions:**
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.
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.
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!
These Chipotle Cauliflower Nachos are a delicious twist on a classic favorite, perfect for a flavorful snack or appetizer. Enjoy the combination of creamy cauliflower sauce and vibrant toppings!
Ingredients
Chipotle Cauliflower “Cheese” Sauce:
1 cup chopped cauliflower
1 cup peeled and cubed Yukon gold potato
¼ cup raw cashews
3 tablespoons water, more as needed
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 chipotle pepper from a can of chipotles in adobo*
1 garlic clove
½ teaspoon onion powder
½ teaspoon sea salt
For the nachos:
Tortilla chips
½ cup diced cherry tomatoes
⅓ cup cooked black beans, drained and rinsed
½ cup Pineapple Salsa
¼ cup diced red onion
¼ cup chopped cilantro
Instructions
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.
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.
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!
