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.
2cupsblack beans,or 1-15 ounce can drained and rinsed
1largetomato,chopped
2green onions,sliced thinly crosswise
¼cupcilantro,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.