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Scale
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
Instructions
For the Nachos:
- Preheat oven to 300 degrees F.
- Toss sweet potato rounds in a medium mixing bowl with olive oil and salt and pepper to taste.
- 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.**
- In a small mixing bowl, mash avocado lime juice and salt together to make guacamole.
- Layer sweet potato chips, black beans, tomatoes, cashew cheese sauce, jalapeno slices and guacamole.
For the Cashew Cheese Sauce:
- 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.
Notes
*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.