If you ever get a chance – you’ve gotta try Yaks on the 5. I recommend ordering the sticky buns, which come out first as an appetizer and Scott’s Tots from the Menu. Here’s my original post referencing the restaurant, The City of Mount Shasta, California.
This recipe is my almost, could be vegan version of Scott’s Tots. When I shared this recipe with my sister, she said that she and her husband call their version of this dish, “tot-chos” (tater tot nachos). I hope you try and enjoy them!
Gourmet Tater Tots (could be vegan)
- frozen tater tots
- “Slap Ya Mama” Cajun Seasoning
- chopped fresh cilantro
- sliced green onion/scallions
- freshly squeezed lime juice
- cooked and chopped turkey bacon or vegan bacon or omit
- finely shredded sharp cheddar cheese or omit for vegan
- vegan Alfredo sauce (ingredients follow)
- 1/2 cup plain unsalted cashews
- 1 can coconut milk
- 2 Tablespoons nutritional yeast
- 1/2 cup water
Instructions: prepare vegan Alfredo
Put all the vegan Alfredo sauce ingredients into a blender. If I remember, I soak the cashews in the coconut milk overnight. The last time I made the sauce, I forgot to do that and it turned out fine. Blend everything on super high until it is super smooth. You really don’t want it to be gritty. Pour the sauce into a saucepan and heat on the stove until it just barely begins to bubble and then immediately remove it from the heat. Ta da! You made vegan Alfredo sauce.
Place tater tots in a single layer on a parchment or silpat lined baking tray. Sprinkle with “slap ya mama” Cajun seasoning. Bake according to the instructions on the package. When Tots are done baking top them with vegan Alfredo sauce, add other toppings as desired, either keeping the dish vegan or not (I always “ruin” my vegan food with non-vegan toppings). Finish with a squeeze of lime juice from a lime wedge. Enjoy!
🍽 What favorite dish did you have for dinner recently?
🍽 How do you like your tater tots?