Vegan Sweet Potato Nachos
with Smoky Cashew "Cheese"
Natures Nachos!!!
I love crispy sweet potato chips with smoky and spicy cashew “cheese”, loaded with cherry tomatoes, cilantro, scallions, and all the roasted jalapenos. It’s a nacho party.
I use a fork, since I can’t get them in my mouth fast enough. You do you.
Make them your own.
Like beans? Add in some black beans or even refried beans.
Fresh corn, avocado, salsa and red onion would be great too!
Make them with roasted chicken, ground beef or even tempeh. So good.
You may like these recipes too!
Vegan Sweet Potato Nachos with Smoky Cashew “Cheese”
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1/2 raw whole cashews
- 1 cup boiling water
- 2 tablespoons coconut oil
- 2 sweet potatoes, sliced thinly
- 1 jalapeno (optional)
- 1 teaspoon olive oil
- 1 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 1/2 cup cherry tomatoes, sliced in 1/2
- scallions, thinly sliced
Get Recipe Ingredients
Instructions
- Place the cashews and boiling water in a small bowl. Let sit for 1 hour or more (the longer the better and more creamy consistency of the “cheese”).
- Preheat your oven to 425F.
- Place the sliced sweet potatoes on a baking sheet tray and drizzle with the coconut oil. Sprinkle with salt and pepper. Toss to coat and spread out so the slices are mostly all touching the pan and not in a pile. Place the jalapeno on the side of the pan.
- Bake for 12 minutes.
- Meanwhile, remove 1/2 cup of the cashew soaking liquid and discard. Blend the cashews, olive oil, smoked paprika, red pepper flakes and a pinch of salt and pepper, together until very smooth. Add in a teaspoon of hot water, if you want it a bit more thin. Set aside.
- Remove the sweet potatoes from the oven and flip over and return back to the oven for 4-6 minutes or until they are brown and crispy.
- Slice the jalapeno and sprinkle over the sweet potato chips. Drizzle (or spoon) the cashew “cheese” over the chips, along with the cherry tomatoes and scallions.
- Serve at once and enjoy.
- Prep Time: 20
- Cook Time: 20
- Category: vegetarian
- Method: oven
- Cuisine: Mexican
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
Latest on Instagram
Stay up to date on the latest recipes
Be sure to follow @whitesparrowfoodco so you don’t miss a recipe or video.
