I met my girl Molly from Molly Rose Photography years ago, and we instantly connected over our shared passion for wellness. She’s the kind of friend who shows up with a brown box full of ingredients for dinner or dough for sourdough—literally my favorite. A few years ago, Molly gifted us with this amazing, undetectable vegan recipe, and we now call them the "Mollys Nachos.” Even if nachos aren’t on your menu, this recipe is packed with flavorful sauces and a meat alternative that works in so many other dishes! Enjoy!
Nachos
Gather your favorite Nachos chips. We prefer Blue Corn Tortillas to make it more visually appealing. In the photos we used both!
Vegan Nacho Sauce
1 medium-sized potato, 1 medium carrot, peeled and diced, *equal parts milk & oil, 1/2 cup unsweetened almond milk, 1/2 cup vegetable oil, 1/2 tsp sea salt, 1/2 cup raw cashews, soaked overnight, 2 tbsp lime juice, 1/2 tsp garlic powder, 1/2 paprika, 1/2 tsp onion powder, 1/4 ground cumin, 1/2 jalapeño, 1/2 tsp smoked paprika or paprika, 2 tbsp tomato paste, sea salt, to taste, black pepper, to taste, pinch of ground turmeric (for color).
TIP: Add one teaspoon of your favorite taco seasoning
Directions:
Place the potatoes and carrots in sand sea salt in a small saucepan and bring to a boil. Cook, uncovered, for 10-15 minutes until the potato and carrots are soft. Drain the cooking liquid into a jug and set aside. Place the cooked potato and carrots in a Vitamix blender and add all seasonings. Add 2/3 cup of the cooking liquid to the blender and blend the mixture until very smooth. Add a bit more liquid if needed. Taste and adjust seasoning. Pour over nachos and add your toppings.
Toppings
corn, red onions, black olives, avocado, tomatoes, red cabbage, cilantro to sprinkle
Cashew Sour Cream Sauce
Then drizzle the Cashew Sour cream sauce over the top. Here is what you are going to need. ⅔-1/2 cup water, 2 cups raw or roasted cashews, 1 lemon, peeled, 2 small garlic clove, peeled, 1 small (20 g) shallot, peeled, 1 teaspoon sea salt, optional, ½ teaspoon ground black pepper
Directions:
Place all ingredients into a Vitamix container in the order listed and secure the lid. Start slow with the water then add more if you need. You want it just right. Not too thick, but not to thin. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades. You want to get the sauce to a drizzle consistency, like you see in the photo below to use as a great garnish for your nachos.
Spicy Walnut Meat
Soak California Walnuts for 20 min. Gather coconut aminos acids, fresh garlic and onion, olive oil, ground cumin, and cayenne pepper. Drain the soaked walnuts and add them to your food processor (use one with a pulse function) along with the rest of the flavoring ingredients. Pulse mixture 7-9 times until it looks like ground meat texture (think tacos) and all the ingredients are well-combined.
It’s Never Too Late
“It's never too late to look after yourself. Never too late to eat healthy, get plenty of rest, exercise regularly and look after your skin. You'd be amazed at how quickly your skin and body can rejuvenate given the right environment.” ― Jana Elston
