Vegan Salsa Verde Totchos (Gluten-Free)
Vegan Salsa Verde Totchos made with a green salsa cashew cheese sauce and loaded with vegetarian toppings. A gluten-free, vegetarian tater tot nachos recipe. Prep your toppings while the tater tots bake!
Servings 4
Ingredients
Tater Tots
- 1 32oz bag frozen tater tots
Salsa Verde Cashew Cheese Sauce
- 1 cup raw cashews
- 1 cup salsa verde prepared or homemade
- 1/2 cup water
Seasoned Black Beans
- 1 can black beans, drained
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon onion powder
- pinch cayenne powder
- 1 tablespoon lime juice
- salt and pepper to taste
Suggested Toppings
- 1 cup cherry or grape tomatoes, halved
- 1-2 avocados, diced
- 2 radishes, thinly sliced
- torn cilantro
- sliced jalapenos
- hot sauce
- salt and pepper
Instructions
- Preheat oven to directed temp on frozen tater tot package. Line baking sheet with parchment paper. Spread tater tots in an even layer. Bake tater tots for directed time, usually 20-25 minutes.Prepare cheese sauce, beans, and toppings while tater tots cook.
- Place cashews in the bowl of a blender and cover completely with boiling water. Allow to sit for at least 5 minutes. Drain and return cashews to blender. Add a 1/2 cup water. Blend on high until mostly creamy. Add salsa verde and blend on high until smooth.
- In a small saucepan, warm olive oil over medium heat. Add garlic and allow to cook for one minute. Turn heat to low and add black beans and spices. Season with salt and pepper. Add lime juice. Stir to combine. Stir occasionally as beans heat on low until time to assemble totchos.
- When tater tots are cooked, sprinkle black beans in an even layer over tots. Add desired toppings. Pour salsa verde cashew cheese sauce over tots. Sprinkle with salt and pepper. Serve warm.