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    Home » Vegan Appetizers & Snacks

    Loaded Vegan Potato Nachos

    By Maggie Updated Apr 8, 2021 · Published Mar 2, 2021

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe

    Vegan potato nachos are loaded with creamy queso, beans, tomatoes and green onion. These tasty nachos are a perfect appetizer, or a whole meal served alongside Mexican quinoa or a hearty kale salad.

    Vegan Potato Nachos on a white plate

    Do you know what my favorite food in the whole wide world is? Broccoli. Want to know my second? Potatoes.

    If I just ate potatoes and broccoli for the rest of my life I would be a happy girl. The fantasies I have as an adult are not nearly as glamorous as my those of my childhood. Clearly. My childhood self would be wildly disappointed in me.

    But, all that to say, these potato nachos...mmmm. I eat these at least once (twice?) a week for lunch and they never get old. Never. I could eat potatoes until my stomach burst, so I always make just enough for a reasonable meal sized portion. There is never any leftover potatoes at our house.

    Jump to:
    • Ingredients
    • How to Make Vegan Potato Nachos
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    This potato nacho recipe is corn free, gluten free, oil free and vegan. If you want to make these potato nachos nightshade free, sweet potatoes are a wonderful substitute.

    • Potatoes - I prefer Yukon Gold potatoes, but you could also use red, russet or sweet potatoes.
    • Toppings - The toppings I give in the recipe are mere suggestions. I love switching the toppings up with whatever I have on hand or am craving. Beans, salsa, quinoa, rice, and leftover roasted veggies are some of my favorites, but get as creative as you'd like! I like using these Instant Pot black beans as one of the toppings.
    • Cheese sauce - This can be made with cashews or use sunflower or pumpkin seeds for a nut free version.

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    How to Make Vegan Potato Nachos

    These nachos are easy to make and most of the cooking time involves roasting the potatoes. Preheat the oven to 425F (220C) and line a large sheet pan with parchment paper. Slice the potatoes crosswise into ¼-inch thick slices.

    Put the potatoes in a bowl and toss with garlic powder, chili powder, aquafaba or water and salt, if using.

    Lay the potatoes in a single layer on the prepared baking sheet and cook for 25-30 minutes, flipping once halfway through, until easily pierced with a fork and golden brown.

    Potato slices on a sheet pan

    While the potatoes are roasting, make the cheese sauce. The cashew queso is adapted from another recipe on my blog and it works perfectly.

    If you don't have a high powered blender, like a Vitamix, you'll need to soak the cashews in hot water for 15 minutes before blending. This will make it easier to blend the cashews into a sauce.

    Next, add all of the queso ingredients to the blender and blend until a smooth, pourable sauce has formed. Add more hot water as necessary, a tablespoon at a time, to aid in blending.

    Once the potato slices are done roasting, pile the potatoes on a serving platter and load with desired toppings. Drizzle with vegan queso and serve more on the side as desired. Enjoy!

    Potato Nachos on White Serving Platter

    If you like this recipe you may also like these sweet potato enchiladas.

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Vegan Potato Nachos on a white plate

    Loaded Vegan Potato Nachos

    Vegan potato nachos are loaded with creamy queso, beans, tomatoes and green onion.  These tasty nachos are a perfect appetizer or a whole meal served alongside Mexican quinoa or a hearty kale salad.
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 Servings*
    Author: Maggie
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    Ingredients

    Potatoes:

    • 2 pounds Yukon Gold potatoes
    • 1 teaspoon garlic powder
    • 1 teaspoon chili powder
    • 1 tablespoon aquafaba or water
    • ¼ teaspoon salt, optional

    Vegan Queso:

    • ¾ cup raw cashews,** soaked in hot water for 15 minutes
    • 2 tablespoons nutritional yeast, optional
    • ½ teaspoon sea salt
    • 1 clove garlic
    • ½ teaspoon ground cumin
    • ½ teaspoon chili powder
    • ½ teaspoon dried oregano
    • ¾-1 cup hot water, depending on desired consistency

    To Assemble: ***

    • 2 cups black beans, or 1-15 ounce can drained and rinsed
    • 1 large tomato, chopped
    • 2 green onions, sliced thinly crosswise
    • ¼ cup cilantro, chopped

    Instructions

    Potatoes:

    • Preheat the oven to 425F (220C) and line a large sheet pan with parchment paper.  Slice the potatoes crosswise into ¼-inch thick slices.  Put the potatoes in a large bowl and toss with garlic powder, chili powder, aquafaba or water and salt, if using.  Lay the potatoes in a single layer on the prepared baking sheet and cook for 25-30 minutes, flipping once halfway through, until easily pierced with a fork and golden brown.

    Cashew Queso:

    • Add all ingredients except water to a blender.  Add ¾ cup hot water and blend on high for 2-3 minutes if using a high powered blender, or 5-8 minutes if using a regular blender.  Blend until completely smooth and creamy.  Add more hot water as necessary, a tablespoon at a time, to aid in blending.

    Assembly:

    • Once the potato slices are done roasting, pile the potatoes on a serving platter and load with desired toppings.  Drizzle with vegan queso and serve more on the side as desired.  Enjoy!

    Notes

    *Makes 4 appetizer sized servings or 2-3 main dish servings.
    **Make sure to soak the cashews in hot water for at least 15 minutes prior to blending if you do not have a high powered blender like a Vitamix. This will ensure a smooth, pourable sauce.
    ***These toppings are mere suggestions.  Feel free to switch up the kind of bean, add grains, roasted veggies or spinach.  Get creative and have fun!
    Nut Free Option: Use sunflower or pumpkin seeds in place of the cashews.  
    Nightshade Free Option: Use sweet potatoes in lieu of the Yukon Golds.  Omit the chili powder and tomatoes and bulk up with another veggie such as roasted broccoli or cabbage.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 454kcal | Carbohydrates: 73g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Sodium: 475mg | Potassium: 1664mg | Fiber: 16g | Sugar: 5g | Vitamin A: 820IU | Vitamin C: 53mg | Calcium: 81mg | Iron: 6mg

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    Comments

      5 from 4 votes (2 ratings without comment)

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      Recipe Rating




    1. Taylene says

      October 30, 2022 at 6:43 pm

      5 stars
      This was sooooo good! I used sweet potatoes, but everything else was the same. My husband and I thoroughly enjoyed it.

      Thank you!!

      Reply
      • Marjory Pilley says

        November 01, 2022 at 8:41 am

        I'm so glad you enjoyed it.

        Reply
    2. Taylen says

      December 20, 2022 at 9:27 pm

      5 stars
      VERY good. We used yams and it tasted great. I will definitely make again.

      Reply
      • Marjory Pilley says

        December 22, 2022 at 7:10 am

        Thanks so much for your comment. I'm so glad you enjoyed it!

        Reply
    3. Tee says

      January 23, 2024 at 8:53 pm

      I used the Miyokos pourable mozzarella and added sautéed bell peppers and shallots, guacamole and a spicy sauce made from Brazil nuts. Amazing !

      Reply
      • Sarah Pilley says

        January 24, 2024 at 2:52 pm

        Hi Tee! That sounds delicious, I've been wanting to try out the Miyokos mozz!

        Reply
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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