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Home » Appetizers & Snacks

Loaded Vegan Potato Nachos

UPDATED Apr 8, 2021 · PUBLISHED Mar 2, 2021 BY Maggie

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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.

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.

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.

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
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Servings*
Calories: 454kcal
Author: Maggie

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.

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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    Recipe Rating




  1. Taylene

    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

      November 01, 2022 at 8:41 am

      I'm so glad you enjoyed it.

      Reply
  2. Taylen

    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

      December 22, 2022 at 7:10 am

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

      Reply

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Head shot of Sarah Pilley.

Hi! I’m Sarah and I’m so excited you stopped by! I am a vegan recipe developer and bring a love for food and sustainability to Alternative Dish. My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies. I believe everyone can enjoy healthy, delicious, plant-based food. 

More about me →

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Head shot of Sarah Pilley.

Hi! I’m Sarah and I’m so excited you stopped by! I am a vegan recipe developer and bring a love for food and sustainability to Alternative Dish. My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies. I believe everyone can enjoy healthy, delicious, plant-based food. 

More about me →

Popular Recipes

  • Pasta with Creamy Beet Sauce (Vegan, GF)
  • Avocado Key Lime Pie (Vegan, Gluten Free)
  • Flourless Chickpea Brownies: Vegan & Gluten Free
  • Cauliflower Ceviche
  • Oil-Free Baked Sweet Potato Fries
  • How to Make Almond Flour (or Any Seed or Nut Flour)

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