Sweet Potato Nachos with Vegan Nacho Sauce
Spicy, creamy, and dreamy.. These Sweet Potato Nachos are literally everything you need in life!
Ingredients
For the Sweet Potato Nachos
- 2 large sweet potatoes cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 can black beans rinsed and drained
- Chopped walnuts
- Green chili sauce
- Chopped fresh cilantro and sliced limes for garnish
For the Nacho Sauce
- 4-5 medium yukon gold potatoes
- 2 large carrots
- 5 tablespoons nutritional yeast
- 3 tablespoons olive oil
- 1/2 cup water reserved from boiling veggies
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 1-2 fresh jalapenos to spice preference
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
Instructions
For the Sweet Potatoes
- Preheat oven to 425°
- Coat the sweet potatoes in olive oil and toss in salt, chili powder, and cumin
- Bake in a single layer for 15-20 minutes
- Flip and bake for 15-20 minutes more
- Transfer to oven-safe plate and adorn with your favorite toppings
- Pop it back into the oven for an additional 5-10 minutes
For the Queso
- Boil the carrots and potatoes until pierced easily with fork, about 10 minutes
- Using a slotted spoon, transfer veggies to Vitamix (or other high-speed blender), save 1/2 cup of the water!
- Throw the rest of the ingredients into the blender, turn on high, and blend until smooth
- Pour the rest into an air-tight container and keep in the fridge (if it lasts that long!)
Notes
Keep the remaining amount of "cheese" sauce refrigerated in an air-tight container. I used the rest within a week and it still tasted great, but I wouldn't keep it much longer than that..