Tater Tots + Vegan Cheddar Mexican Sauce


INGREDIENTS

  • Tater Tots (store bought)
  • Vegan cheddar Mexican sauce (see below)
  • Vegan sour cream
  • Green onions and fresh parsley for topping

  1. Fry the tater tots as per manufacturer’s instructions (we love to use the air fryer).
  2. Pour over the vegan cheddar sauce.
  3. Add a dollop of the vegan sour cream.
  4. Top with the green onions and fresh parsley.


Vegan Cheddar Mexican Sauce (slow cooker)

  • 1/2 cup Lager beer
  • 1 tbsp cornstarch
  • 1 jar of Mexican green sauce (tomatillo sauce)
  • 1 jalapeño pepper finely chopped
  • 2 packs of Organic Vegan Cheddar (Alternative Kitchen)
  • 2 vegan chorizo, cubed
  • Salt and pepper to taste

  1. Pour the beer in the slow cooker and add the cornstarch. Stir in to dissolve.
  2. Add the Mexican sauce, jalapeño vegan cheddar coarsely cut, vegan chorizo, salt and pepper.
  3. Cook for 1 hour on high. Stir well with a wisk and cook another 30 minutes at high.
  4. Stir well until the sauce is smooth and the cheese is melted.