Sweet Potato Nachos With Cashew Cheese Sauce

If you’re craving nachos but want a lighter, veggie-packed twist, these Sweet Potato Nachos will be your new go-to. Instead of tortilla chips, thinly sliced sweet potatoes form the base, topped with roasted veggies, black beans, and corn. I also add a creamy, dairy-free cashew cheese sauce on top instead of traditional cheese and it is delicious. Perfect for a weeknight dinner, game-day snack, or even meal prep!

What you need (serves 5-6):

For the nachos:

2 large sweet potatoes, sliced into thin rounds
 1 small zucchini, chopped
1 cup diced tomato
1 bell pepper, chopped
1 15 oz can black beans, drained and rinsed
1 cup frozen corn (optional)
1/3 of a red onion, diced
1 jalapeño, sliced (optional, for heat)
1 tbsp cooking oil like avocado oil
Salt to taste
1/2 tsp garlic powder

For the cashew cheese sauce:

1/2 cup cashews (soaked in hot water for 15 minutes if not using a high-speed blender)
1 cup water (add ore to thin as needed)
A few generous pinches of salt or to taste
1/2 teaspoon garlic powder
1 lemon juiced
A dash or turmeric for color
Fresh ground black pepper
Optional 1 tsp smoked paprika for a smoky cashew cheese sauce
1/4 cup nutritional yeast

For serving (optional but recommended):

    •    Fresh cilantro

    •    Sliced avocado

    •    Additional protein of choice (grilled chicken, tofu, or extra beans)

Directions:

    1.    Prep the sweet potatoes:

Preheat your oven to 420°F. Slice sweet potatoes into thin rounds (like thick chips), drizzle with cooking oil, and sprinkle with salt. Spread them evenly on a baking sheet and bake for 15 minutes.

    2.    Add the veggies:

While the sweet potatoes are baking, toss zucchini, bell pepper, tomato, black beans, optional corn, and red onion with a little salt. After the first 15 minutes, layer the veggie mixture on top of the sweet potatoes. Return to the oven and bake for another 15-20 minutes.

    3.    Make the cheese sauce:

In a blender, combine the ingredients for the cashew cheese sauce. Blend until completely smooth and creamy. Adjust seasoning if needed. The sauce should be drippy (not too thick and not runny).

    4.    Bring it all together:

Remove the nachos from the oven, drizzle generously with the cashew cheese sauce, and bake for another 3–5 minutes.

    5.    Serve and enjoy:

Top with fresh cilantro, avocado slices, fresh squeezed lime juice and any additional protein you love. Enjoy!

Why You’ll Love These Nachos

    •    Healthier base: Sweet potatoes add fiber, antioxidants, and a subtle sweetness.

    •    Veggie-loaded: A rainbow of vegetables makes this dish hearty and nutrient-dense.

    •    Dairy-free cheese sauce: Creamy, flavorful, and plant-based.

    •    Customizable: Add more spice, extra beans, or your favorite protein.

This dish is fun, nourishing, and family-friendly and perfect for busy weeknights when you still want something comforting.

Love this easy dinner recipe idea? Than you will love my Dairy Free Mac And Cheese recipe here.