Loaded Vegan Sweet Potato Nachos


So I feel incomplete not having a vegan loaded nacho recipe up. After all, I named the site after one of my favorite things to make! The only difference is that I has to rearrange some ingredients in order to accommodate my newly vegan diet I’m trying. I made some minor adjustments such as using baked Sweet Potato chips instead of tortilla chips and using a homemade vegan sour cream.

Here is my recipe:

4 sweet potatoes

Preheat oven to 300 degrees. Slice sweet potatoes as thin as possible and sprinkle with coconut or olive oil. Spread on a baking sheet and bake until crisp.

While sweet potatoes are in the oven make the….

Pico de gallo:
1 tomatillo
5 tomatoes
1 cucumber
Handful of cilantro
4 limes
1 large jalapeño with seeds removed
1 large red onion

Chop up all ingredients except for the lime. Put in a bowl and squeeze the lime juice. Lightly spring with Himalayan salt. Cover and put in fridge.

Guacamole dressing:
2 avocados
1 small red onion
1/2 cup water
Juice of 1 lime
1 Tsp Himalayan salt
Handful of cilantro

Blend all ingredients in a blender and refrigerate.

Cashew sour cream:
1 cup raw cashews
1/2 cup water
Juice of 1 lemon
1 tsp nutritional yeast
Salt to taste

After soaking raw cashews in very hot water for at least 15 minutes, drain the water and put all ingredients including drained cashews in a blender and blend until smooth. Refrigerate.


Melt a layer of the soy cheese on top of the crisped sweet potatoes

Add a layer of the pico de gallo

Add a layer of black beans

Garnish with black olives.

Sprinkles as much of guacamole and sour cream as you would like.


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