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RECIPE
12 INGREDIENTS5 STEPS3HR 10MIN

Vegan Nacho Hasselback Potatoes

5.0
2 Ratings

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Vegan Nacho Hasselback Potatoes with an addictive jalapeno cashew queso and dollop of dairy-free sour cream.
3HR 10MIN
Total Time

Live Eat Learn

Showing you how to make easy vegetarian recipes, one ingredient at a time.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 tsp
3/4 cup
Cashew Nuts , soaked
1/4 cup
Nutritional Yeast
1/4 tsp
Chili Powder
1/4 tsp
Ground Cumin
1/4 tsp
1 clove
1/4 cup
Water
to taste
Vegan Sour Cream
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
434
FAT
24.5 g
PROTEIN
13.4 g
CARBS
45.6 g

Cooking Instructions

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Step 1
Lay each of the Yukon Gold Potato (2) facedown on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Step 2
Set in a parchment paper-lined slow cooker and brush with Olive Oil (1 teaspoon). Cook on high for 3 hours, or until potatoes are soft.

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Nutrition Per Serving
Calories
434
% Daily Value*
Fat
24.5 g
31%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
45.6 g
17%
Fiber
5.4 g
19%
Sugars
3.9 g
--
Protein
13.4 g
27%
Sodium
325.3 mg
14%
Vitamin D
--
--
Calcium
53.9 mg
4%
Iron
4.3 mg
24%
Potassium
1049.1 mg
22%
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