Vegan Sweet Potato Nachos
Roasted sweet potato rounds stand in for tortilla chips as the base for these loaded nachos, topped with smoky black beans, cashew queso, and pickled onions. The cashew queso is blended from soaked cashews with nutritional yeast and spices, giving it a creamy, cheesy quality. Total time runs about 45 minutes, most of it hands-off roasting.
Equipment
- Large baking sheet
- Blender or food processor
- Sharp knife
- Cutting board
- Mixing bowls
- Parchment paper
Ingredients
For the Base:
- 2 large sweet potatoes organic if possible; skin on, washed and sliced into 1/4 inch rounds
- 1 tbsp olive oil extra virgin recommended
- 1 tsp smoked paprika adds depth and subtle heat
- 1 tsp ground cumin for earthy, warm flavor
- ¼ tsp sea salt adjust to taste
- 1 cup cooked black beans rinsed and drained if canned
- ½ cup diced red bell pepper or any sweet pepper
- ½ cup corn kernels fresh or frozen (thawed)
- 1 medium ripe avocado diced just before serving
- ¼ cup fresh cilantro leaves chopped
- ¼ cup pickled red onions optional but recommended for tang
- 1 medium lime cut into wedges, for serving
For the Cashew Queso (Vegan Cheese Sauce):
- 1 cup raw cashews soaked in hot water for 15 minutes
- ¾ cup unsweetened plant milk oat or almond preferred
- 2 tbsp nutritional yeast adds cheesiness without dairy
- 1 tbsp lemon juice freshly squeezed
- 1 tsp garlic powder
- ½ tsp turmeric for color and subtle earthy notes
- 1 tsp salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the sweet potato rounds with olive oil, smoked paprika, cumin, and sea salt. Arrange in a single layer on the prepared baking sheet.
- Roast for 30-35 minutes, flipping halfway through, until golden and slightly crisp on the edges. Watch for light charring for a smoky flavor.
- While the sweet potatoes roast, prepare the cashew queso. Drain soaked cashews and blend with plant milk, nutritional yeast, lemon juice, garlic powder, turmeric, and salt. Blend until smooth and warm slightly in a saucepan for a creamier texture.
- In a pan over medium heat, lightly sauté black beans, bell pepper, and corn for 5 minutes to warm and meld the flavors. Season lightly if desired.
- To assemble, layer sweet potato rounds onto a serving plate. Spoon the warm bean-corn mixture evenly on top, then drizzle generously with warm cashew queso.
- Top with diced avocado, chopped cilantro, and pickled red onions for an acidic bite. Serve with fresh lime wedges on the side.
Notes
- For extra crispiness, pat the sweet potato slices dry before tossing in oil.
- Cashew queso can be made ahead and stored in the fridge for up to 4 days.
- For a spicier kick, add a pinch of cayenne or chopped jalapeño to the queso.
- Don't overcrowd the baking sheet—sweet potatoes roast best in a single layer.
Nutrition
Calories: 557kcalCarbohydrates: 69gProtein: 18gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gSodium: 891mgPotassium: 1455mgFiber: 16gSugar: 12gVitamin A: 25209IUVitamin C: 41mgCalcium: 155mgIron: 6mg
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