Vegan Sweet Potato Nachos (Printable Version)

Crispy sweet potato rounds topped with black beans, fresh vegetables, and creamy cashew queso.

# What You'll Need:

→ Sweet Potato Base

01 - 2 large sweet potatoes, scrubbed and sliced into 1/4 inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Black Beans

07 - 1 can (15 ounces) black beans, drained and rinsed
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon garlic powder
11 - Pinch of salt

→ Cashew Queso

12 - 1 cup raw cashews, soaked in hot water for 20 minutes then drained
13 - 1/2 cup water
14 - 2 tablespoons nutritional yeast
15 - 2 tablespoons lemon juice
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon turmeric, optional for color
21 - 1/4 teaspoon smoked paprika

→ Toppings

22 - 1 small avocado, diced
23 - 1/2 cup cherry tomatoes, quartered
24 - 1/4 cup red onion, finely diced
25 - 1/4 cup fresh cilantro, chopped
26 - 1 jalapeño, thinly sliced, optional
27 - Lime wedges for serving

# Steps:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato rounds with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated. Arrange in a single layer on the prepared baking sheet.
03 - Bake for 25 to 30 minutes, flipping halfway through, until golden and crispy around the edges.
04 - While sweet potatoes bake, combine drained black beans, cumin, chili powder, garlic powder, and salt in a small saucepan. Warm over medium heat for 5 to 7 minutes, stirring occasionally.
05 - In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, salt, turmeric if using, and smoked paprika. Blend until completely smooth and creamy. Add more water if thinner consistency is desired.
06 - Arrange baked sweet potato rounds on a serving platter. Top evenly with warm black beans, drizzle generously with cashew queso, and add avocado, cherry tomatoes, red onion, cilantro, and jalapeño.
07 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The cashew queso is so creamy and tangy you'll forget it's dairy-free, and honestly it tastes better than the bottled stuff.
  • Everything can be prepped ahead, making it perfect for feeding a crowd without stress or last-minute scrambling.
  • It hits that sweet spot between healthy and indulgent, so you can pile on toppings without guilt.
02 -
  • Don't skip soaking the cashews—trying to blend hard raw cashews will burn out your blender motor and you'll end up with gritty, chalky queso instead of silky cream.
  • Arrange sweet potato slices with space between them on the baking sheet, not touching; I learned this the hard way when half my batch turned out steamed and soft instead of crispy.
  • Taste the beans as you warm them and adjust seasonings—canned beans are unpredictable, and you might need a pinch more salt or spice depending on the brand.
03 -
  • Use parchment paper on your baking sheet so the sweet potatoes release easily and you spend zero time scrubbing instead of enjoying your meal.
  • Invest in a high-powered blender for silky queso; a food processor will work but the texture won't be quite as velvety and luxurious.
  • Keep the cashew queso warm but not hot; if it cools it becomes thick and hard to drizzle, so serve it fresh from the blender or gently reheat in the blender with a splash of water.
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