Loaded {vegan} Nachos with Sweet Potato Queso

Loaded Vegan Nachos

My little one has had the same favorite meal for years now so it came as no surprise that for her 4th birthday she wanted nachos for dinner. Her two requests: nachos and she wanted to eat it on princess paper plates. We rarely use paper plates so to her they are super special. I can’t believe that my baby is already four, time really does seem to go by way too quickly. She is so independent so this meal is perfect for an assemble your own plate meal. I get everything ready including the chips on her plate (otherwise she would try to add the entire bag!) and let her add the toppings that she wants. My kids love to help and I truly believe that they are more likely to eat something that they have prepared. My oldest takes forever to make her plate and attempts to turn her meal into a work of art. I love that creativity is never in short supply.

Loaded Vegan Nachos

I have been making this queso since it was posted about a year and a half ago. I have changed it to better suit our family. We prefer the orange fleshed sweet potatoes. Which really surprised me because I generally prefer to eat the golden sweet potatoes. I like the flavor more and I also think that it is a perfect color for queso. When I first started making this I never told my family that it was sweet potato queso I just stated that we were having nachos. No one said a word and plates were emptied. Anytime that I can get extra vegetables into a traditionally unhealthy meal is a major win. These are so delicious ~ you need to add them to your menu soon!

Loaded Nachos

Tortilla Chips
Beans or Mexican Lentils
Queso {recipe below}

Optional Toppings:
Sliced Olives
Chopped Tomatoes
Diced Red Onion
Sliced Picked Jalapenos
Cilantro
Guacamole or Diced Avocado

1. Layer your chips on individual plates or a large platter, top with beans or lentils. Drizzle the queso over the top. Add any additional toppings.

 

Sweet Potato Queso
Yield 2 Cups

I double this recipe often and freeze the leftovers. Once it is heated it up with a good whisk it is just like fresh, it makes for a very quick meal when all you need to do is reheat the cheese sauce.

1/2 Cup Water
1 Cup Mashed Sweet Potato*
1 teaspoon Salt
1 teaspoon Cumin
1/2-1 teaspoon chili powder, depending on spice level
1/4 Cup Nutritional Yeast (found here)
1 teaspoon Lemon Juice

1. Add everything to a high speed blender or food processor and blend until completely smooth. Transfer to a saucepan and heat over medium heat until it is warm throughout. If you have a high speed blender such as a vitamix you can let it heat directly in the blender.

* To cook the sweet potato: dice the sweet potatoes; bring a saucepan of water to a boil. Carefully add the sweet potatoes and allow to simmer covered until tender and you can pierce with a knife. Drain, mash and use as directed in the recipe.
Alternatively you can steam them in a pressure cooker (my preference). Place one cup of water in your pressure cooker, top with a steaming rack and diced sweet potatoes. Replace lid and make sure the vent is in ‘sealing’ position. Press steam and adjust time to 4 minutes. Once the time is up do a quick release. Carefully turn knob to ‘venting’ and allow the pressure to be released. Remove lid tilting away from your face.

Adapted from Detoxinista 

Disclaimer: This post contains amazon affiliate links

Loaded Vegan Nachos

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3 comments

  1. Julia says:

    As always a great post and AWESOME pictures (I’m drooling over here!!)
    Got around to make the “cheese” sauce for our loaded nachos tonight and I’m in love! Can’t wait to have the leftovers as a queso dip for lunch tomorrow.
    Thanks again for sharing. Can’t wait to see what you’re up to next 😉

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