Ingredients:

  • 3 large Russet potatoes, sliced 1/8-inch thick
  • 2 tbsp Avocado oil
  • 1 tsp Fine sea salt
  • 1 lb Lean ground beef
  • 1 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1/4 tsp Cayenne pepper
  • 1 cup Raw cashews, soaked in hot water for 30 minutes
  • 1/2 cup Warm water
  • 3 tbsp Nutritional yeast
  • 1/2 tsp Turmeric
  • 1 tbsp Lemon juice
  • 1/2 tsp Onion powder
  • 1 large Avocado, cubed
  • 1/4 cup Red onion, finely diced
  • 1/2 cup Fresh cilantro, torn
  • 1 Jalapeño, thinly sliced
  • 4 Radishes, sliced into matchsticks

Instructions:

  1. Using a mandolin slicer, cut the Russet potatoes into uniform 1/8-inch rounds.
  2. Submerge the potato slices in a large bowl of ice-cold water for 10 minutes to extract surface starch.
  3. Drain the potatoes and pat them completely dry using a clean kitchen towel. Ensuring they are dry is essential for a crispy texture.
  4. Toss the dried potato slices with 2 tablespoons of avocado oil and sea salt until evenly coated.
  5. Arrange the potatoes in a single layer on two large parchment-lined baking sheets, ensuring no overlap to prevent steaming.
  6. Roast in a preheated oven at 425°F (218°C) for 25-30 minutes, flipping halfway through, until the edges are golden and the centers are crisp.
  7. While potatoes roast, brown the ground beef in a skillet over medium-high heat. Season with chili powder, cumin, garlic powder, and cayenne. Drain any excess rendered fat.
  8. Prepare the dairy-free queso by combining the soaked cashews, warm water, nutritional yeast, turmeric, lemon juice, and onion powder in a high-speed blender. Process until completely smooth and velvety.
  9. Assemble the nachos by layering the crispy potato rounds on a platter. Top with the seasoned beef and drizzle generously with the cashew queso.
  10. Finish with fresh avocado, red onion, cilantro, jalapeño slices, and radish matchsticks.