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Vegan Latke Nachos

Ingredients

For the latkes:

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying
  • 1/2 cup black beans drained and rinsed
  • 1/4 cup sliced olives

For the lime crema:

  • 1/4 cup dairy-free sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chile lime salt such as Trader Joe's or Tajin

For the nacho "cheese" sauce:

  • 2 tablespoons gluten free flour
  • 1/4 cup nutritional yeast
  • 1/2 cup chipotle salsa
  • 1 1/2 cups almond milk
  • Salt to taste

For the guacamole:

  • 4 avocados
  • 1 lime juiced
  • salt to taste

For the pico de gallo:

  • 4 roma tomatoes finely chopped
  • 1/2 onion finely chopped
  • 1/4 cup cilantro minced
  • 1 lime juiced
  • salt to taste

Instructions

For the latkes:

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain.

For the nacho "cheese" sauce:

  1. Heat the flour and nutritional yeast in a saucepan for about 3-4 minutes.
  2. Stir in the almond milk and whisk continuously to avoid getting any lumps.
  3. Continue whisking for about 5 minutes, until the mixture thickens. Whisk in the chipotle salsa.
  4. Add salt to taste.

For the lime crema:

  1. Combine all ingredients in a bowl and stir well to combine. Taste and adjust seasoning as necessary.

For the pico de gallo:

  1. Combine all ingredients in a bowl. Stir to combine. Add salt to taste.

For the guacamole:

  1. Combine all ingredients in a bowl and mash with a fork (or avocado masher).  Add salt to taste.

To assemble the Latke Nachos:

  1. Place the latkes on a serving dish. Sprinkle with the black beans.

  2. Drizzle the nacho "cheese" sauce over the latkes.

  3. Spoon the pico de gallo and guacamole on top.

  4. Sprinkle with the olives.

  5. Drizzle more nacho "cheese" sauce on top and add a dollop or two of lime crema.