Chipotle Cauliflower “Cheese” Sauce:

1 cup chopped cauliflower

1 cup peeled and cubed Yukon gold potato

¼ cup raw cashews

3 tablespoons water, more as needed

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 chipotle pepper from a can of chipotles in adobo*

1 garlic clove

½ teaspoon onion powder

½ teaspoon sea salt

For the nachos:

Tortilla chips

½ cup diced cherry tomatoes

⅓ cup cooked black beans, drained and rinsed

½ cup Pineapple Salsa

¼ cup diced red onion

¼ cup chopped cilantro


Make the sauce: Place the cauliflower and potatoes in a medium saucepan and cover with cold water by about 1-inch. Add a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook uncovered until fork-tender, 8 to 10 minutes.

Drain, let cool slightly, then place in a high-speed blender with the cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt. Blend until smooth.

Spread the chips onto a platter, drizzle with the chipotle cauliflower sauce, and top with the cherry tomatoes, black beans, scoops of pineapple salsa, red onion, and the cilantro. Serve and enjoy!


*This sauce is mildly spicy. If you want a spicier sauce, add an extra chipotle pepper or a scoop of some of the adobo sauce, to taste.