These are nach-yo average plate of nachos, you guys! These are my Vegan Loaded Potato Nachos with Sweet Potato Queso and Almond Sour Cream ? It’s even more delicious than it sounds!
These crispy potato slices will make you question why you ever used tortilla chips for nachos. The sweet potato nacho cheese ACTUALLY tastes like nachos cheese! Crazy, I know. The sour cream is a vegan miracle. Identical to original sour cream, this vegan cream is sour, fresh and, you guessed it, creamy!
All together, this dish is a comforting, satisfying and gets more and more exciting with every bite! SO GOOD!!
If you want a more protein packed queso, try this cashew queso!
Load Potato Nachos (V/GF)
These Loaded Potato Nachos are life changing! The crispy potato slices will make you question why you ever used tortilla chips for nachos. The Sweet Potato Queso tastes just like the real thing! Same goes for the Almond Sour Cream. All together, it makes a seriously delicious appetizer or meal.
Nacho Ingredients:
10 honey gold potatoes, sliced into 1/8 inch round slices.
3 tbsp olive oil
Salt and pepper to taste
Optional seasoning: paprika, garlic powder, onion powder, etc.
Toppings (green onion, black beans, jalapeños, salsa, guacamole, red onion, chives, cilantro, etc.)
Queso Ingredients:
3 cups cubed sweet potato (skins removed)
3/4 cup almond milk, unsweetened
1/4 – 1/2 cup nutritional yeast (depending how cheesy you’d like it to taste)
2 tbsp chipotle in adobo sauce
1 tbsp gluten-free all purpose flour
1 tbsp juice from pickled jalapeños (optional)
1 tsp apple cider vinegar
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
A pinch of cayenne
Sour Cream Ingredients:
1 cup blanched almonds, soaked for at least 6 hours
1 green onion, finely chopped
4 tbsp lemon juice
1/2 cup filtered water
1 tbsp apple cider vinegar
1/2 tsp himalayan salt
Nacho Instructions:
1. Preheat oven to 450 degrees F.
2. In a large bowl, toss the sliced potatoes in the olive oil. Salt and pepper the potatoes to your liking. Add any optional seasonings. I like to add a touch of smoked paprika.
3. Place potato slices on a cast iron skillet or a baking sheet lined with parchment paper or foil. Spread them into an even layer so none of them are overlapping.
4. Bake potatoes until golden brown and slightly crisp, about 20-25 minutes. I recommend flipping them halfway through if you’re using a cast iron skillet. That way they get the nice grill marks evenly on each side!
5. Once they’re done baking, add nacho toppings and enjoy!! ☺️
Queso Instructions:
1. In a large pot, add the cubed sweet potatoes and cover with water. Bring to a boil over medium-high heat and then reduce the heat and let simmer until potatoes are tender. Drain water and set potatoes aside to cool.
2. In the meantime, add the remaining ingredients to a food processor. Then add potatoes and process together until smooth and creamy.
3. Enjoy! Store leftovers covered in the refrigerator. Heat up over the stove top before reserving.
Sour Cream Instructions:
1. Soak the almonds in filtered water at room temperature for at least 6 hours.
2. In a high speed blender, add all of the ingredients and blend until smooth. Stop to scrap down the sides of the blended a few times if needed.
3. Transfer to a bowl and set in the refrigerator for 10 minutes to allow the flavors to marry.
4. Serve and enjoy! Store leftovers covered in the refrigerator.
