Super Bowl 52 Tater Tot Nachos

Happy Super Bowl! I made tater tot nachos with homemade tater tots for the occasion.  And now I’m going to sit on my butt for a while.

Vegan Nacho Cheese (adapted from here)
1 medium Yukon Gold potato, peeled and diced
1 medium carrot, peeled and cubed
½ cup raw cashews

½ cup unsweetened almond milk
3 Tablespoons avocado oil
2 teaspoons lime juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne
¾ teaspoon salt
3 Tablespoons green chiles from a can or jar, drained

1. Soak your cashews: Place cashews in a small bowl. Pour boiling water over the top to cover completely. Cover the bowl with a plate or kitchen towel and allow the nuts to soak while you prepare the vegetables.
2. In a small saucepan, cover diced potatoes and carrots and bring to a boil. Simmer until tender, about 20 minutes.
3. Drain cashews and vegetables and process in blender.
4. Add remaining ingredients and blend well, stopping to scrape down sides of the bowl/blender, until sauce is smooth. Adjust thickness to your liking with more almond milk.
5. Pour cheese into small saucepan. You’ll be heating it up prior to assembling nachos.

Cashew Sour Cream (adapted from Oh She Glows)
1½ cup raw cashews
3/4 cup water
2 Tablespoons lemon juice
2 teaspoons apple cider vinegar
Scant ½ teaspoon fine sea salt

1. Cover cashews with boiling water and soak for 1 hour. Rinse and drain.
2. Place the drained cashews in a high-speed blender. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. Add a bit of water if needed to help even blending.
3. Transfer into a small, air-tight container and chill in the fridge. Flavor and thickness will develop.

Coconut Bacon (from here)
1 cup unsweetened coconut flakes (not shredded coconut)
1 Tablespoon tamari sauce
½ Tablespoon liquid smoke
½ Tablespoon maple syrup
½ teaspoon sriracha sauce

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Place coconut on a rimmed plate and set aside.
3. Mix the remaining ingredients in a small bowl, then pour onto coconut. Toss coconut to ensure all flakes are coated.
4. Spread coconut out on baking sheet and cook for 15 minutes, stopping half way to flip with a spatula.
5. Place coconut bacon in a small prep bowl.

Get your prep bowls ready!
The rest has to to do with your taste. I had:
Nacho cheese (small saucepan)
Bowls with: coconut bacon, cashew sour cream, can of black beans-rinsed well, diced Roma tomato, green onion, diced avocado covered in lemon juice, salsa, remaining green chilies from jar-chopped

Oh, and some tofu