Vegan loaded potato nachoz

• 3-4 large Yukon gold potatoes
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp salt
• 1/2 tap pepper

Method:
cut into 1/4 inch thick disks and bake in oven for 35 minutes at 400 degrees F.

Simple Guacamole

• 1-2 avocado
• 1 small tomato, diced
• 1/4 white or yellow onion, diced
• 1 handful cilantro, chopped
• 2 limes, juiced
• Pinch of salt & pepper

Method:
Mash avocado in a medium sized bowl with a fork, add all ingredients , mix well to combine & adjust seasonings as needed.

Jalapeño Cheese sauce (This will make some left over cheese sauce, store it in a jar and store in fridge for up to 4 days)

• 1 cup carrot, shopped
• 1 cup Yukon gold potato, chopped 
• 1 red bell pepper, chopped
• 1/2 cup raw cashews, soaked 
• 1/2 cup unsweetened almond milk
• 1 lemon, juiced
• 3 tbsp nutritional yeast 
• 1 tsp salt 
• 1/4 tsp pepper 
• 1/2 fresh jalapeño

Method:

Boil potatoes, bell pepper and carrot for 15 minutes until soft. Combine all sauce ingredients in a blender and blend until smooth. (You May want to start with 1/4 of the jalapeño and work your way up, depending on how spicy you want it)

Sour cream 

• 1/2 raw cashews, soaked
• 1/4 cup + 2 tbsp unsweetened almond milk
• 1 lemon, juiced
• 1/2 tbsp rice vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

Method:
Combine all ingredients in a blender and blend until smooth

Extra toppings:

• Organic (store bought) mild or hot salsa
• Jalapeños
• Black beans