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Totchos with jalapeño-cashew cream sauce from Recipe Renovator | Gluten-free, low-sodium, grain-free, dairy-free, paleo

Totchos with jalapeño-cashew sauce for the Big Game

Make easy totchos with a dairy-free sauce with your choice of meat or meat-free topping. Perfect for that Big Game. Game day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 8 servings

Ingredients
  

Cheesy jalapeño sauce

  • 1 cup cashews raw, soaked at least 30 minutes
  • 2 jalapeño pickled (canned)
  • 1 lemons juiced
  • 2 tbsp nutritional yeast

Totchos

  • 24 ounces potato "tots" (frozen) Cascadian Farms organic if available
  • 1 recipe meat topping or vegetarian version, black beans, etc.
  • 1 can olives (black) sliced
  • 1 can jalapeño pickled, sliced
  • 1 recipe guacamole
  • 1 bunch cilantro finely chopped

Instructions
 

  • Soak the cashews for at least 30 minutes. Drain and rinse. Blend with the other sauce ingredients plus enough water to make a pourable sauce.
  • Bake the tots on a rimmed baking sheet at 425F for 20 minutes, stirring once to get them evenly brown.
  • Heat up the meat (or faux meat) topping mixture.
  • Cover tots with meat mixture and sprinkle with olives and jalapeños. Bake for another 5-10 minutes until everything is hot.
  • Drizzle with a generous amount of sauce. Add guacamole and salsa on the side if desired.