Delicious potato nachos topped with dairy-free queso, beef taco meat, and a variety of vegetable toppings. The potatoes are baked to a perfect texture, and the queso is made with cashews and seasonings for a creamy finish.
1: Thinly slice potatoes and spray with oil.
2: Season the potatoes with salt.
3: Bake potatoes at 425°F for 25-35 minutes, until desired texture is reached.
4: In a high-speed blender, blend cashews, green chiles, apple cider vinegar, nutritional yeast, garlic powder, onion powder, sea salt, and almond milk until super smooth.
5: Store any leftovers in the refrigerator for up to 1 week.
