Ingredients

Sour cream:

• 1 cup cashews, soaked for at least 8 hours
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1/2 cup + 1 tablespoon water
• pinch of garlic powder
• pinch of salt

Cheese sauce:

• 1/4 cup raw cashews
• 1/2 red pepper, cut into 1-2 inch pieces
• 1 medium potato, cut into 1-2 inch pieces
• 1 medium carrot, chopped
• 1 small onion, roughly chopped
• 3 cloves garlic
• 2 3/4 cups vegetable broth
• 1/4 cup nutritional yeast
• 1 tablespoon liquid aminos
• 1 tablespoon pickled jalapeño brine
• 3-4 slices pickled jalapeño

Totcho assembly:

• 1 bag tater tots, cooked as instructed
• cheese sauce
• nacho toppings (tomatoes, peppers, black beans, corn, avocado, green onions, cilantro, etc)
• cashew sour cream

Directions

Sour cream:

1. Add all ingredients into blender. Blend on high until COMPLETELY smooth. This could take a few minutes.

Cheese sauce:

1. Add cashews, pepper, potato, carrot, onion, garlic, and vegetable broth into a medium pot. Make sure the pot is covered to keep the liquid from boiling out. Bring to a simmer. Allow to simmer for about 15 minutes, or until vegetables are tender.
2. Take off stove and allow to cool for 10-15 minutes. Pour contents into a blender. Add nutritional yeast, liquid aminos, jalapeño brine, and slices. Blend on high until completely smooth.
3. Transfer back into your pot to heat.

To assemble:

1. Place cooked tater tots on a plate or pan. Pour desired amount of cheese sauce over them. Add your favourite nacho toppings. Add a dollop (or two) of sour cream.
2. Enjoy!