As you all know by now, I love to “healthify” recipes for foods that my family and I love. Nachos are one of our favorites, so I was excited to create this healthy, vegan version. They are absolutely delicious and sure to please vegans and carnivores alike. I’ve listed some of the toppings that I like but feel free to add any others, such as salsa, vegetarian refried beans, chopped radish, etc. As always, don’t forget to post pics and tag @livlight_ and #livlight!

Ingredients:

  • 3 large sweet potatoes, cut in thin rounds (around ¼ inch)
  • 1 avocado, chopped
  • 1 can black beans, drained and rinsed
  • ½ cup corn, warmed
  • 2 small tomatoes, seeded and chopped
  • 1 jalapeno, thinly sliced
  • ½ cup vegan queso (recipe below)
  • ¼ cup cilantro, roughly chopped

    Vegan Queso

  • 1 cup white canallini beans
  • 2 tbsp olive oil
  • 5 tbsp nutritional yeast
  • ½ cup unsweetened almond milk
  • ½ tsp salt
  • 1/8 tsp garlic powder
  • ¼ tsp cayenne (or more if you like more heat)
    Blend all ingredients. Transfer to a pot and warm on the stove to your desired temperature. Drizzle over nachos. This can also be used as a cheese sauce on veggies, pasta, or really anything!

Directions:

Preheat oven to 400. Arrange sliced sweet potatoes in a single layer on parchment-lined baking sheets. Bake 20-25 minutes or until they are slightly crispy and lightly browned. Arrange cooked potatoes on a platter and add the toppings of your choice. Drizzle with warm queso.