Dehydrator Magic! How To Make Loaded cauliflower nachos (with refried sweet potato) 🍠 and Raw Vegan!

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with less fat.

guacamole

🥗Healthier: avocado dip

💰Cheaper: mashed avocado

Mashed avocado is a simpler, cost-effective option.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers offer a milder flavor and are often less expensive.

Chop the cauliflower into bite-sized pieces.

Spray evenly over a lined dehydrator tray with the cauliflower pieces.

Peel the sweet potato and cut it into small pieces.

Chop the tomato and red bell pepper, removing seeds and stalks.

Blend the tomato and red bell pepper in a high-speed blender.

Add garlic and half of the sweet potato to the blender and blend until smooth.

Add 1 tbsp of lemon juice to the blender and blend again.

Pour the sweet potato nacho sauce over the cauliflower on the dehydrator tray.

Place the tray into the dehydrator at 110°F for 5 hours.

After 5 hours, remove the tray from the dehydrator and prepare the salsa.

Chop the tomatoes and red bell pepper, removing seeds and stalks, and add them to a food processor.

Add lemon juice, Spanish onion, garlic, and pitted dates to the food processor and blend until combined.

Add coriander to the mixture and pulse until evenly mixed.

Pour the desired amount of salsa on top of the dehydrated cauliflower, ensuring it is covered.

Place the tray back into the dehydrator for an additional 4 hours at 110°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens