Guest Blogger Elizabeth Madsen – Zardy Plants
Hey there, I'm Liz and I create vegan and whole food plant-based, oil-free recipes! See all recipes by Elizabeth
These Potato Nachos with Vegan Queso will be a hit with the entire family!
1a. If using oven method, preheat oven to 425 degrees Fahrenheit (or 220 degrees Celsius). Prepare half sheet sized trays with silicone mats or parchment paper. Place fries in a single layer, not touching, on trays. Place in oven, bake for 30-40 minutes until desired crispness is achieved. Flip or turn the fries 3 times to ensure browning on all sides.
1b. If using airfryer method, preheat to 400 degrees Fahrenheit (or 205 degrees Celsius) by heating the basket with nothing in it for 5 minutes (or if your air fryer has a preheat function, use that). add fries to basket. Cook in air fryer for 20-25 minutes until desired crispness is achieved. Shake the basket well every 5 minutes or so to ensure browning on all sides.
2. While fries are cooking, prepare the lentil-mushroom mixture by adding those to a large skillet with the designated spices. To prevent sticking, just add water a tablespoon or two at a time. Cook over medium high heat, stirring frequently, for about 15 minutes, until mushrooms have shrunken and have melded nicely with the lentils. When finished, set aside.
3. Prepare queso by adding all the ingredients to a blender and blending until smooth and creamy. Set aside.
4. Assemble your nachos by adding potatoes to plates and sprinkling on desired toppings. Drizzle on a generous portion of queso. Dig in and enjoy!
5. Refrigerate leftovers in an airtight container up to 5 days. Recommended to reheat in an air fryer, oven, or pan on the stove to retain crispy texture. Store any remaining queso separately in a jar or other airtight container.
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