- 5 large jalapenos
- 1 cup apple cider vinegar
- salt and pepper
- 1 tablespoon honey
- 1 ripe avocado
- 1 clove garlic, grated
- juice of 1 lime
- 2 tablespoons chopped cilantro
- salt and pepper
- 1/3 cup coconut oil
- 1/4 cup diced yellow onioin
- 1/4 cup diced pickled jalapeno (plus 1 tablespoon pickling liquid)
- 1 clove garlic, peeled and cut in half
- 1/2 cup diced potato (Yukon Gold or Russet is best)
- 1 cup unsalted roasted cashews
- 1/2 cup almond milk (plus more)
- 1/2 cup water
- 1 teaspoon smoked paprika
- 1 tablespoon nutritional yeast
- 1 teaspoon hot sauce of your choice
- 1 large bag grain free chips (such as Siete brand)
- pico de gallo
- pickled jalapeno
- Make the pickled jalapeno - put the sliced jalapenos in a jar and stir in the vinegar, salt and pepper, and honey. Cover with water and allow to sit overnight.
- Make the guacamole - Mash the avocado slightly, then add in the garlic, lime, cilantro, and salt and pepper. Cover with plastic wrap touching the surface of the guac and store in the fridge until ready to use.
- Make the cheese sauce - In a frying pan over medium high heat, melt the coconut oil and add in the onion and jalapenos (reserve the tablespoon of jalapeno liquid)
- Cook for about 5 minutes to soften. Add in the garlic and cook another 3 minutes.
- Add in the potato and cashews and cook about 5 minutes. Add in the almond milk, water, and paprika and stir to combine. Allow to simmer until the potatoes are soft, about 12 minutes.
- Pour this mixture into a high powered blender and add in the jalapeno liquid, nutritional yeast, and hot sauce. Blend smooth, adding more almond milk and/or water as needed (you will probably need at least another 1/2 cup) this will take a solid 3-5 minutes of blending until the sauce is smooth.
- Build the nachos - put the chips on a plate, smother with the sauce, and top with pico, jalapenos, and guacamole. Serve.