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]



Cooking Time




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


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!