I finally found the purple potatoes I’ve been wishing for and I was so excited I had no idea what I wanted to do with them!!!
Hmmm… Baked Purple Potato French Fry Nachos with homemade nacho cheese sauce? You had me at French Fry!!!
I’m sitting here literally CANT EVENing!
Could you make these with regular potatoes? Of course! But why would you? These purple sweet potatoes are so gorgeous! They’re actually not even that sweet which came as a huge surprise. But even orange sweet potatoes would go great in this recipe because of the balance of flavors uou get in the Guac, the salsa, and the tiny hint of spice from the cheese sauce. Okay can we just pause and round of applause for homemade, easy, no cooking required, oil free, VEGAN cheese sauce?!?! HOORAY!!
Let’s get these nachos on the table ASAP!
Purple Potato Nachos
5 – 7 Purple Sweet Potatoes
2 tbsp olive oil
1 can of black beans
1/4 cup cashews
2/3 cup unsweetened almond milk
3 tablespoons nutritional yeast
2 tsp apple cider vinegar
1 tbsp lemon juice
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp Sriracha (or other hot sauce)
Salt & Pepper (pinch of each)
1. First get your cashews soaking in warm water & preheat your oven to 425
2. Scrub your potatoes well. Slice into 1/4 inch strips and place in 1 layer on baking tray. Bake in the oven for 45 minutes, taking out halfway through to flip over.
3. While your potatoes are baking you can start preparing your toppings.
Rinse & drain a can of black beans.
Make Guakalemole or your own favorite guacamole recipe.
Make a simple Pico de Gallo with chopped tomatoes, onions, cilantro, salt, pepper, & lemon juice.
- Cheese Sauce:
Rinse & Drain cashews. Add all ingredients to a high speed blender, I used a Nutribullet, blend until completely smooth.
4. When your potatoes are nice and crispy on the outside, they’re ready for assembly. Take a large bowl or plate and place potatoes on the bottom. Top with beans, then quac, then salsa, and finally a generous drizzle of cheese sauce.
Enjoy it Veganly much!
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