Vegan Potato Nachos

Prep Time:
Total Time:

Crispy potatoes piled high with dairy-free cheese sauce, peppers, black beans, and guac!


  • 3 cup diced potatoes
  • 1 jalapeno, thinly sliced
  • 1 red pepper, finely chopped
  • 0.5 cup pico de gallo
  • 1 cup cooked black beans, (if canned, rinsed and drained)
  • salt and pepper
  • 0.25 tsp garlic powder
  • 2 Tbsp nutritional yeast
  • 1 tsp chili powder
  • 0.25 cup dairy-free milk (I used unsweetened almond milk)
  • 0.5 orange pepper, roughly chopped
  • 0.33 cup cashews, soaked at least two hours
  • 1 tsp cumin
  • 1 Tbsp olive oil
  • guacamole


  1. Heat a cast iron pan to medium-high heat for a few minutes until very hot. Add oil and cook for 30 seconds. Add potatoes to the sizzling pan and sprinkle with salt/pepper and cumin. Cook, flipping occasionally, until crispy on all sides, about 15 minutes.
  2. While the potatoes are cooking, make the cheese sauce. Place the cashews, orange pepper, milk, chili powder, nutritional yeast, garlic powder, and a pinch of salt/pepper in a blender. Puree until very, very smooth, about 2-5 minutes depending on the blender used. Blending for this long should make the cheese sauce hot, but if you want it hotter- heat up in the microwave or on the stove.
  3. Layer the nachos: potatoes, cheese sauce, black beans, pico de gallo, chopped red pepper, sliced jalapenos, and guacamole.

For the full post, visit Delish Knowledge.