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.

Loaded Vegan Potato Nachos [Vegan]

$2.99
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Serves

4

Cooking Time

25

Ingredients

For the Potatoes:

  • 2 pounds Yukon Gold potatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon aquafaba or water
  • 1/4 teaspoon salt, optional

For the Vegan Queso:

  • 3/4 cup raw cashews, soaked in hot water for 15 minutes
  • 2 tablespoons nutritional yeast, optional
  • 1/2 teaspoon sea salt
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 3/4-1 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
  • 1/4 cup cilantro, chopped

Preparation

For the Potatoes:

  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.  Slice the potatoes crosswise into 1/4-inch thick slices.
  2. 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.

For the Cashew Queso:

  1. Add all ingredients except water to a blender.  Add 3/4 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.
  2. Blend until completely smooth and creamy.  Add more hot water as necessary, a tablespoon at a time, to aid in blending.

For the Assembly:

  1. 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!


About The Author

Maggie Wescott

See My Recipes

Maggie Wescott is a chef, cooking instructor, and recipe creator and manages Alternative Dish. She shares her recipes and passion for plants on her website Alternative Dish. Maggie focuses on empowering people with food sensitivities to enjoy cooking and eating delicious food despite their dietary restrictions. She is passionate about getting more vegetables on everyone’s plate, encouraging people of all ages to get in the kitchen, and helping people transition to new dietary lifestyles with ease.

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