Recipe by Katie Mae
If I go out to eat with friends, it’s usually at a Mexican restaurant because it’s so easy to get a healthy plant-based dish. I usually order whole beans, brown rice, steamed veggies with salsa and guacamole. It’s delicious and I’m completely satisfied. The only downfall is that, sometimes, someone I’m with will order a big plate of nachos.
That’s when the cravings start.
Of course, I don’t want any dairy cheese nor the deep-fried chips.
BUT if a whole food, plant-based option was available… I’d be all over it. So I bring you a nacho plate that meets my standards for real food. It starts with oil-free potato chips and then topped with a spicy, cheesy sauce, and lots of raw veggies!
Makes 2 servings (1 large plate)
Ready in 25 minutes
Stores 4 days in fridge (unassembled)
- 1 red bell pepper, chopped
- 1½ cups cooked cannellini beans (15oz can), drained and rinsed
- 1½ cups raw cashews, soaked
- ¼ cup nutritional yeast flakes
- 1 cup water
- 1 lime, juiced
- 1 tablespoon tahini (sesame seed butter)
- 1 tablespoon stoneground mustard/li>
- ½ tablespoon chipotle powder or other chili powder
- 1 teaspoon garlic granules
- 2 sweet potatoes
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced
- ½ red onion, diced
- ¼ cup fresh cilantro, diced
- 2 lime wedges
1. Preheat oven to 375°F. Cover 2 baking sheets with parchment paper. Using a mandolin cut the sweet potatoes into 1/8 inch slices. If you don’t have a mandolin, carefully cut the sweet potatoes cross-sectionally into thin slices.
2. Spread the slices in a single layer across the prepared baking sheets. Bake them for 8 to 10 minutes. Remove from oven to flip each slice. Then bake them for 8 to 10 more minutes until the slices are tender in the middle and crispy on the edges. Oven temperatures can vary, so pay attention so they don’t burn.
3. Add all ingredients to a food processor. Blend until it has a creamy consistency. Add a little water or non-dairy milk to thin the sauce to the consistency you want.
4. Once the sweet potatoes are cooked, pile them onto a plate. Drizzle the cheese sauce across the chips and sprinkle with the peppers, onion and cilantro. Serve with lime wedges and if you’d like, a salsa, such as the Dried Chile Salsa or Heirloom Tomato Salsa.
If you prefer a nut-free cheeze sauce, feel free to replace the 1.5 cups of cashews, with 1 additional cup of white beans, OR 1.5 cups of steamed cauliflower.
You will probably have left over Nacho Cheeze if you follow this recipe exactly. You could either make more sweet potato chips, slice more toppings, and serve more people, OR you can simply store the leftover sauce for later. It’s delicious paired with a baked potato, steamed veggies, or a bean chili.
Did you like this recipe? If so, please share it with your friends and family. We could all use more healthy recipes for our favorite comfort foods. I have a feeling they’ll thank you for it!