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.
Author: Jeanine Donofrio
Recipe type: Appetizer, main dish
Serves: 4 to 6
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*
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!
*This sauce is mildly spicy. If you want a spicier sauce, add an extra chipotle pepper or a scoop of some of the adobo sauce, to taste.
Recipe by Love and Lemons at https://www.loveandlemons.com/chipotle-cauliflower-nachos/