As you may have seen on Cinco de Mayo, I’m a huge fan of Mexican food! For dinner (since it was just the two of us but this dish is great for groups), we decided to make baked sweet potato nachos with homemade dairy-free cheese + sour cream and it was INCREDIBLE! I don’t think I’m ever going to buy store bought dairy-free cheese again for two reasons:
- Tastes better
- Prep is super easy
Highly recommend trying this at home if you have raw cashews and a high power blender or food processor available!
- 1 large sweet potato sliced into ¼ inch "chips"
- Drizzle of avocado oil
- ½ 15 oz can black beans or refried beans
- ½ cup salsa
- ½ serving of vegan queso cheese
- ¼ serving of vegan sour cream
- 1 handful of spinach finely chopped for garnish
- ½ cup raw cashews (soaked overnight or 4 to 6 hours)
- ½ cup vegetable broth or water
- ¼ full fat coconut milk
- ½ tsp chili powder
- ¼ tsp garlic powder or 1 clove garlic
- S+P to taste
- 1 tbsp nutritional yeast
- 1 tbsp tapioca flour (can sub arrow root or cornstarch)
- ½ cup raw cashews (soaked overnight or 4 to 6 hours)
- ½ cup of water
- ½ tbsp lemon juice
- ½ tsp apple cider vinegar
- Pinch of salt
- Preheat the oven to 400 degrees F. Slice sweet potato into "chips" and line a large baking sheet with parchment paper. Place sweet potatoes on the parchment paper so they are not touching and then lightly drizzle with avocado oil. Place in the oven for 20 to 30 minutes (making sure to flip halfway through).
- Once you flip the sweet potatoes, you can start making the vegan cheeses. Rinse and drain the cashews. Start with making the queso but adding the cashews + all of the ingredients to a high powered blender or food processor. Blend until the cheese is a liquid consistency. Transfer to a small pot on the stove and heat on medium low to low heat stirring frequently to thicken the queso.
- While the queso is heating, rinse out the blender/food processor and add all of the ingredients for the sour cream. Blend until it is a liquid and can easily be drizzled.
- Once the sweet potatoes are done and have cooled for 1-2 minutes, assemble a layer on a large plate. Evenly distribute half the beans and salsa on the sweet potatoes. Then drizzle sour cream + queso over the layer.
- Repeat this step again for the 2nd layer. Top with diced spinach for garnish and enjoy! *Note: You will have leftover queso + sour cream, which both can be stored in an airtight container for a few days in the fridge.
These nachos are seriously amazing and are packed with so much flavor + nutrients. Dubs and I have been making “sweet potato” chips for a long time and they are great as nachos, for dipping in hummus or throwing on top of your “little adapts” bowl for some extra crunch. Enjoy!
With Health + Happiness Always,
Jax
