Loaded Vegan Potato Nachos with Queso - ZardyPlants

Ingredients

• 5 large russet potatoes, cut into fry even fry shapes
• 10 oz white mushrooms
• 1/2 cup cooked lentils
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tsp paprika
• 1/2 tsp chipotle powder (or chili powder or cayenne pepper)
• 1/4 cup black olives, sliced
• 1 jalapeno, sliced
• 1/4 cup pico de gallo
• 1/2 avocado, diced
• 1/2 block (about 198 grams, which is half of a 396g block) firm tofu
• 6 tbsp nutritional yeast
• Juice of 1 lemon
• 1 tsp apple cider vinegar
• 1/4 cup chopped red bell pepper
• 1/2 tsp each onion and garlic powder
• 1/4 tsp chipotle powder (or to taste)
• 1/4 tsp cayenne pepper (or to taste)
• 1/4 cup unsweetened nondairy milk (I used almond) (or sub water)
• Salt to taste, I used about 1/4 tsp