Easy Potato Nachos recipe (vegan/plant-based)

Ingredients

• 4 pieces Large Potatoes (cut into wedges)
• 1.5 tablespoons Olive Oil (extra virgin, divided)
• 1 teaspoon Salt (fine sea salt, divided)
• 1 teaspoon Garlic Powder
• 1 cup Raw Cashews (soaked in boiling water for at least 30 minutes)
• 2 tablespoons Nutritional Yeast
• 1.5 tablespoons Chipotle in Adobo Sauce (or any chipotle sauce)
• 0.5 cup Unsweetened Soy Milk (or any plant milk)
• 1 cup Black Beans (cooked, drained and rinsed)
• 0.5 cup Corn Kernels (frozen or canned)
• 1 small Red Bell Pepper (seeded and diced)
• 2 tablespoons Cilantro Stalks (chopped, stems only)
• 1.5 tablespoons Mexican Spice Mix (taco seasoning or homemade blend)
• 1 whole Lime (half for juice, half cut into wedges for garnish)
• 0.5 cup Cherry Tomatoes (halved)
• 1 medium Avocado (sliced)
• 0.25 medium Red Onion (finely diced for topping)
• 2 tablespoons Cilantro Leaves (chopped, for garnish)

Instructions

1. Season Potato Wedges

   Cut the 4 large potatoes into bite‑size wedges. In a mixing bowl toss the wedges with 1 tablespoon olive oil, 0.5 teaspoon salt and 1 teaspoon garlic powder until evenly coated.

   Time: PT10M

2. Bake Potatoes

   Spread seasoned wedges in a single layer on a baking tray. Bake in a pre‑heated oven at 220°C for 40 minutes, turning halfway through, until golden and crispy.

   Time: PT40M

   Temperature: 220°C

3. Soak Cashews

   Place 1 cup raw cashews in a heat‑proof bowl, cover with boiling water and let sit for at least 30 minutes.

   Time: PT30M

4. Prep Vegetables

   While the cashews soak, dice the red bell pepper, finely chop a quarter red onion, halve the cherry tomatoes, chop cilantro stalks, and zest/juice half a lime (reserve wedges for garnish).

   Time: PT10M

5. Blend Cashew Queso

   Drain the soaked cashews and add to the blender with 2 tbsp nutritional yeast, 0.5 tsp salt, 1.5 tbsp chipotle sauce, and 0.5 cup unsweetened soy milk. Blend on high until completely smooth.

   Time: PT5M

6. Cook Bean & Veg Mix

   Heat 0.5 tablespoon olive oil in a skillet over medium heat. Add 1 cup black beans, 0.5 cup corn, diced red bell pepper, and chopped cilantro stalks. Sprinkle with 1.5 tbsp Mexican spice mix, season with a pinch of salt, and squeeze the juice of half a lime. Cook, stirring, for 5 minutes until vegetables are softened.

   Time: PT5M

7. Assemble Nachos

   On a serving platter, layer the baked potato wedges, top with the bean‑corn mixture, drizzle generously with cashew queso, then add sliced avocado, diced red onion, cilantro leaves, halved cherry tomatoes, and finish with a squeeze of fresh lime and lime wedges.

   Time: PT5M

Nutrition Facts

Calories

720

Protein

12g

Carbohydrates

45g

Fat

25g

Fiber

9g

Ingredient Substitutions

• Instead of Large Potatoes: Sweet Potatoes
• Instead of Olive Oil: Avocado Oil
• Instead of Salt: Kosher Salt
• Instead of Garlic Powder: Minced Garlic
• Instead of Raw Cashews: Almonds
• Instead of Nutritional Yeast: Vegan Parmesan
• Instead of Chipotle in Adobo Sauce: Smoked Paprika + Chili Powder
• Instead of Unsweetened Soy Milk: Oat Milk, Almond Milk
• Instead of Black Beans: Pinto Beans
• Instead of Corn Kernels: Fresh Corn
• Instead of Red Bell Pepper: Green Bell Pepper
• Instead of Cilantro Stalks: Parsley Stems
• Instead of Mexican Spice Mix: Chili Powder + Cumin
• Instead of Lime: Lemon
• Instead of Cherry Tomatoes: Grape Tomatoes
• Instead of Avocado: Guacamole
• Instead of Red Onion: White Onion
• Instead of Cilantro Leaves: Parsley

Equipment Needed

• Baking Tray
• Oven
• Mixing Bowl
• Blender
• Skillet
• Cutting Board
• Chef's Knife
• Measuring Spoons

Critical Steps — Do Not Skip

• Season and bake the potato wedges until golden and crispy.
• Soak cashews for at least 30 minutes to achieve a smooth queso.
• Blend the cashew queso until completely smooth; adjust consistency with plant milk.
• Cook the bean and vegetable mixture just until softened to retain texture.

Chef Tips from the Video

• Line the baking tray with parchment paper for easy cleanup and to prevent sticking.
• For extra smoky flavor, add a pinch of smoked paprika to the bean mixture.
• Use a high‑wattage blender for the smoothest queso texture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat potatoes in a 200°C oven to retain crispness.

Freezer: Potato wedges can be frozen raw (unbaked) for up to 2 months; bake from frozen adding 10 minutes to cooking time.

Room temperature: Do not leave assembled nachos at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the cashews the night before to save time.
• Bake the potato wedges a few hours ahead and reheat briefly before serving.
• The cashew queso can be stored in the refrigerator for up to 3 days; stir before using.

Frequently Asked Questions