Nachos blancos

Nachos blancos

Served with a sprig of basil

Slight variation on the regular nachos, as I made a while sauce like “sauce pommes-frites” in France.  This was improvised, and there are no measurements given below, but any proportion should taste good.

I hope that name I came up with translates correctly into Spanish!

Ingredients — sauce

  • oat cream or soya cream
  • Plamil egg-free mayo
  • wholegrain mustard

Ingredients — other

  • nacho tortilla crisps
  • tomato, sliced
  • red and yellow pepper, cut into rings
  • white onion, sliced
  • carrots, thinly sliced
  • garlic, crushed
  • chilli powder


  1. Make the sauce by mixing together the cream, mayo and mustard; roughly 3 parts mayo, 2 parts cream, 1 part mustard.  (Adjust the cream to change how thick the sauce is.)
  2. Fry the onions in sunflower oil, then add garlic, chilli powder and the vegetables.
  3. Serve a layer of tortilla crisps then a layer of veg then a layer of sauce.

Feel free to improvise this snack however you wish, perhaps with coriander, refried beans or fried plantain.


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