Today we’re making nachos! They’re vegan, healthy(ish) and SO GOOD. I will literally eat the nacho cheese by the spoonful. It doesn’t even have to be hot. I eat it cold straight out of the fridge. Below are the ingredients needed to make all the components. For the procedure, just watch the video again : )

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Nacho cheese:
3 cups peeled and cubed russet potatoes
1 cup peeled and cubed carrots
1 cup raw cashews
1/4 onion
2 cups of reserved cooking water
1/3 cup nooch
2 TBS tomato paste
A lot of salt! Start with 1 1/2 teaspoons and go from there

Tempeh “ground beef”
1 block of tempeh
1 8oz container of mushrooms
1/2 cup onion, diced
4 cloves of garlic, minced
1 chipotle pepper, minced
1 TBS tomato paste
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp coriander
Salt to taste
1/4 cup water
Squeeze of lime

Toppings:
Shredded lettuce
Tomatoes
Salsa
Sour cream
Black olives
Guacamole
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Welcome to More Salt Please! The plant based cooking channel where I teach you how to make some of my favorite foods. I love showing others how delicious and versatile plants can be. Expect to see lots of low carb plant based recipes, mukbangs, kitchen tips and hacks, a wholistic approach to health and wellness, and most importantly - compassion for both humans AND animals ✌🏼