Ingredients:

  • 2 large Russet potatoes, sliced 1/8-inch thick
  • 2 tbsp Avocado oil
  • 1 tbsp Arrowroot powder
  • 1 tsp Sea salt
  • 1 lb 90/10 Lean Ground Beef
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Cayenne pepper
  • 1/2 cup Raw cashews, boiled in water for 10 mins
  • 1/4 cup Nutritional yeast
  • 1/2 cup Warm water
  • 1 tsp Salt
  • 1/2 tsp Turmeric
  • 1 tsp Lemon juice
  • 1 Avocado, diced
  • 1/4 cup Red onion, finely minced
  • 1/2 cup Fresh Pico de Gallo, drained
  • 1/4 cup Fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 425°F (218°C). Use a mandolin to slice potatoes into uniform 1/8-inch rounds. Pat the slices completely dry with paper towels to ensure maximum crispness.
  2. In a large bowl, toss the potato slices with avocado oil, arrowroot powder, and sea salt until a thin, even film forms on each slice.
  3. Spread the potatoes in a single layer on two large rimmed baking sheets, ensuring no overlap. Bake for 30-35 minutes until the edges are deep golden brown and crispy.
  4. While potatoes roast, heat a cast iron skillet over high heat. Add the ground beef and sear undisturbed for 3 minutes to develop a crust. Break apart and stir in chili powder, cumin, garlic powder, onion powder, and cayenne. Cook until fully browned and drain excess fat.
  5. Prepare the cheese sauce by combining boiled cashews, nutritional yeast, warm water, salt, turmeric, and lemon juice in a high-speed blender. Process until completely smooth and creamy.
  6. Assemble the nachos by layering the crispy potato rounds on a platter. Top with the seasoned ground beef, drizzle generously with the cashew cheese sauce, and finish with diced avocado, minced red onion, drained Pico de Gallo, and fresh cilantro.