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Vegan Loaded Sweet Potato Nachos

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  • Yield: Serves two-four 1x



For the Nachos:

  • 2 small-medium sweet potatoes, cut into 1/8 inch rounds*
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup black beans (drained and rinsed if canned)
  • 1/2 cup diced tomatoes
  • 1 jalapeno pepper, thinly sliced
  • 1 1/2 avocados
  • Juice from 1/2 lime
  • 1/4 teaspoon salt

For the Cashew Cheese Sauce:

  • 1 cup cashews, soaked
  • 1/2 red pepper, chopped
  • 1/4 cup + 1/2 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon salt
  • 3/4 cup hot almond milk


For the Nachos:

  1. Preheat oven to 300 degrees F.
  2. Toss sweet potato rounds in a medium mixing bowl with olive oil and salt and pepper to taste.
  3. Transfer sweet potatoes to a baking sheet and bake at 300 degrees F for 60-90 minutes, or until edges just begin to brown and crisp, flipping over every 30 minutes.**
  4. In a small mixing bowl, mash avocado lime juice and salt together to make guacamole.
  5. Layer sweet potato chips, black beans, tomatoes, cashew cheese sauce, jalapeno slices and guacamole.

For the Cashew Cheese Sauce:

  1. In a food processor, puree cashews, red pepper, nutritional yeast, spices, salt, and almond milk for 2-4 minutes or until hot, smooth and creamy. Pour over nachos.


*Use a mandolin slicer to get thin slices or just finely slice with a sharp knife.

**Baking times will vary based on thickness of chips.