Sweet Potato Nachos with Creamy Vegan “Cheese” Sauce
Tonight’s dinner — sweet potato nachos with “cheese” sauce made from onions, potatoes, carrots, jalapeños, and cashews then blended on sauce mode in my Blendtec blender. Even better that the real thing! These definitely hit the spot tonight. See recipe below.
- 1 cup raw cashews, split
- 1 cup water
- 3-4 large sweet potatoes
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 1 large carrot (or 2 medium)
- 2 cloves garlic, chopped
- 1 jalapeño pepper*, seeds removed, sliced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon granulated garlic powder
- 1 medium russet potato, peeled and diced
- Himalayan salt to taste
Plus nacho toppings of choice, such a tomatoes, green onions, cilantro, olives, fresh jalapeños
Cover and soak all cashews in water for at least 2 hours. Drain then reserve 1/2 half of cashews for later. Place other 1/2 cup cashews in high speed blender with 1 cup water and blend to make cashew milk. Set aside.
Preheat oven to 400 F. Wash and slice sweet potatoes into chip rounds, approximately 1/8-inch thick. Place on parchment paper on sheet pans and bake 25-35 minutes, flipping over about half way through. Set aside.
While sweet potatoes are baking, start the “cheese” sauce. Melt coconut oil in a large skillet over medium heat. Add onions, garlic, and jalapeño to skillet. Salt to taste. Sauté until completely softened, about 5-10 minutes. Stir in cumin, paprika, garlic powder then cook for 2-3 minutes until veggies are coated and fragrant.
Stir in potatoes, carrots, and 1/2 cup cashews for 2 minutes to “toast” cashews. Stir in cashew milk and bring to just a boil, then reduce to a low simmer. Cook, stirring frequently, until potatoes and carrots are tender, about 10-15 minutes. Sauce will be cooked down and thick.
Transfer mixture to high-powered blender (I use Blendtec) and blend on smoothie setting. Taste and add more salt to your taste. Once seasoned to how you prefer, blend on “soup” setting. This process will make the sauce very silky and creamy in texture, creating ooey gooey goodness! If sauce is too thick, add small amounts of hot water at a time, blending on low setting until you reach desired consistency.
Spread out sweet potato chips on platter, ladle on cheese sauce, then add your favorite toppings.
Store sauce in the fridge in a glass container for up to 7 days. Reheat in a sauce pan on the stovetop, stirring continually, adding water to thin as as necessary.
NOTE: if you want a more spicy sauce, add additional peppers of choice, or leave in some of the jalapeños seeds.