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.
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
- 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)
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.
- Calories: 350-400 kcal
- Protein: 10-12 grams
- Carbohydrates: 45-50 grams
- Dietary Fiber: 8-10 grams
- Sugars: 4-6 grams
- Fat: 16-18 grams
- Saturated Fat: 2-3 grams
- Sodium: 600-700 mg