Sweet Potato Nachos with Vegan Queso
Ingredients
- 3 medium-large sweet potatoes thinly sliced about ¼-inch thick
- 3 Tablespoons coconut oil melted
- Sea salt and freshly ground black pepper for seasoning sweet potatoes
- For the “queso”:
- 5 Tablespoons unsalted butter not vegan or organic Earth Balance (vegan)
- 2 Tablespoons chopped shallots
- 1 cup about 7 ounces chopped Yukon gold potatoes (you can leave the peel on)
- ¼ cup chopped carrots about 1 small carrot
- 1/3 cup chopped onion
- 1 cup water
- ¼ cup raw cashews If you don't have a Vitamix or equivalent, soak the cashews 1-5 hours in water and drain before adding to blender
- 1 ¾ teaspoons sea salt use 1 ½ teaspoons if using Earth Balance
- ¼ teaspoon garlic minced (about 1 medium clove)
- ¼ teaspoon Dijon mustard
- 2 teaspoons freshly squeezed lemon juice optional, but add it if you have it
- ¼ teaspoon black pepper
- pinch of cayenne pepper
- Suggested toppings: black beans* sliced fresh or pickled jalapeño, fire-roasted corn, cilantro, sliced avocado or guacamole, tomatillo salsa, chicken taco meat
Instructions
- Preheat the oven to 400 degrees and line 3 sheet pans with parchment paper. Place the sweet potato slices in one layer on the sheet pans and brush both sides with coconut oil and sprinkle with salt and pepper. Bake for 20 minutes, flip over and bake for another 10 minutes, until crispy.
- Meanwhile, in a medium saucepan, add the shallots, potatoes, carrots, onion and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
- Place the cashews, salt, garlic, butter or Earth Balance, mustard, lemon juice, black pepper, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender** or food processor and process until perfectly smooth. Give this a minute or two until it is perfectly creamy and smooth. If you want it to be a little thicker, pour it back into the saucepan and simmer it for another 5 minutes. Queso can be made 2 days in advance and reheated gently in a saucepan before serving.
- To assemble the nachos, place 1 layer of sweet potato rounds on a platter and drizzle with queso and desired toppings. Arrange another layer of sweet potatoes, queso and toppings. Serve immediately.
Notes
* 1 (14.5) oz can or 1 ½ cups cooked black beans can be warmed in a small skillet with the juice from ½ a lime and ½ teaspoon of ground cumin and ½ teaspoon salt
**Results will be much creamier with a high-powered blender like a Vitamix.
**Results will be much creamier with a high-powered blender like a Vitamix.