Vegan Sweet Potato Nachos (Print View)

Baked sweet potato rounds layered with black beans, fresh vegetables, and a creamy cashew queso topping.

# What You’ll Need:

→ Sweet Potato Base

01 - 2 large sweet potatoes, scrubbed and sliced into 1/4-inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Black Beans

07 - 1 (15 ounce) can black beans, drained and rinsed
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon garlic powder
11 - Pinch of salt

→ Cashew Queso

12 - 1 cup raw cashews, soaked in hot water for 20 minutes then drained
13 - 1/2 cup water
14 - 2 tablespoons nutritional yeast
15 - 2 tablespoons lemon juice
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon turmeric (optional, for color)
21 - 1/4 teaspoon smoked paprika

→ Toppings

22 - 1 small avocado, diced
23 - 1/2 cup cherry tomatoes, quartered
24 - 1/4 cup red onion, finely diced
25 - 1/4 cup fresh cilantro, chopped
26 - 1 jalapeño, thinly sliced (optional)
27 - Lime wedges, for serving

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato rounds with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Arrange in a single layer on the prepared baking sheet.
03 - Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp around the edges.
04 - While sweet potatoes bake, combine black beans, cumin, chili powder, garlic powder, and salt in a small saucepan. Warm over medium heat for 5 to 7 minutes, stirring occasionally.
05 - Blend soaked cashews, water, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, salt, turmeric (if using), and smoked paprika in a high-speed blender until completely smooth and creamy. Adjust water if needed for desired consistency.
06 - Arrange baked sweet potato rounds on a platter. Top evenly with warm black beans, drizzle generously with cashew queso, and garnish with avocado, cherry tomatoes, red onion, cilantro, and jalapeño.
07 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The sweet potato rounds get impossibly crispy on the edges while staying tender inside, giving you that textural contrast you didn't know you were craving.
  • That cashew queso tastes indulgent and cheesy without a drop of dairy, and nobody will believe it until you tell them.
  • It's the kind of dish that works as an appetizer at a dinner party or a solo meal when you want something that feels special on a regular Tuesday.
02 -
  • If you skip soaking the cashews or don't have a high-speed blender, your queso will turn out grainy and disappointing, so those two things are truly non-negotiable for that creamy result.
  • Flipping the sweet potatoes halfway through baking is what separates crispy-edged nachos from soft, sad ones—don't skip this step even if it feels tedious.
03 -
  • If you don't have a high-speed blender, you can use a food processor and just blend a little longer, though the texture might not be quite as creamy—add the water more slowly so you can control the consistency.
  • Pickled red onions or shredded cabbage add a tangy crunch that takes these nachos from good to restaurant-quality, and they're worth the extra five minutes if you have them on hand.
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