Vegan Potato Nachos

Creamy queso, beans, tomatoes, and green onions are all generously added to vegan potato nachos. These delicious nachos go well with Mexican quinoa or a hearty kale salad as an appetiser or as a complete dinner.

Ingredients

For the Potato Chips

4-5 medium russet potatoes, thinly sliced into rounds
2 tablespoons olive oil
Salt and black pepper to taste

For the Vegan Cheese Sauce

1 cup raw cashews, soaked for 2 hours or boiled for 10 minutes, then drained
1 cup water
1/4 cup nutritional yeast
1/4 cup canned diced tomatoes with green chilies (or use regular diced tomatoes for less spice)
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste

For Toppings

1 cup black beans, canned or cooked
1 cup corn kernels (frozen or canned)
1/2 cup diced tomatoes
1/2 cup sliced black olives
1/4 cup sliced green onions
Sliced jalapeños (optional, for heat)
Fresh cilantro, chopped (for garnish)

Instructions

Make Potato Chips

Preheat your oven to 425°F (220°C).
In a large bowl, toss the thinly sliced potatoes with olive oil, salt, and black pepper.
Arrange the potato slices in a single layer on baking sheets.
Bake for 20-25 minutes, flipping the chips halfway through, until they are crispy and golden brown. Remove from the oven and set aside.

Prepare Vegan Cheese Sauce:

In a high-speed blender, combine the soaked/drained cashews, water, nutritional yeast, canned diced tomatoes with green chilies, lemon juice, garlic powder, onion powder, and salt.
Blend until the mixture is smooth and creamy. If it’s too thick, you can add a bit more water to reach your desired consistency.

Assemble Loaded Nachos:

Arrange the baked potato chips on a serving platter.
Drizzle the vegan cheese sauce over the potato chips.
Sprinkle the black beans, corn kernels, diced tomatoes, sliced black olives, and sliced green onions evenly over the chips.
Add sliced jalapeños if you like it spicy.
Garnish with fresh cilantro.