Save to Pinterest A friend showed up to my place on a random Thursday evening with a bag of cashews and a challenge: make something that would convince her vegan nachos weren't just a sad salad on a chip. That night, we layered crispy sweet potato rounds with spiced black beans and a blender full of creamy cashew queso that tasted like nothing she'd ever experienced before. The way her eyes lit up when she bit into one said everything. Now whenever I make these, I think about that moment and how sometimes the best dishes come from someone believing you can pull off something delicious.
I made these for a potluck once where everyone brought their grandmother's recipe, and I was nervous showing up with vegan nachos. But by the end of the night, my platter was empty and three people asked for the cashew queso recipe. That's when I realized this dish had crossed over from something I made for myself into something that could genuinely surprise people.
Ingredients
- Sweet potatoes: Use ones that feel dense and heavy, not light or soft, because those will collapse instead of crisping up beautifully in the oven.
- Olive oil: Don't skip this or use a tiny amount thinking you'll save calories, the oil is what makes those edges golden and actually crispy.
- Smoked paprika and cumin: These two are doing the real flavor work on the sweet potato base, so measure them out properly instead of eyeballing.
- Black beans: Drain and rinse them thoroughly so they're not salty and don't make the whole dish taste like the can.
- Raw cashews: This matters more than you'd think, roasted ones will turn grainy when blended and won't give you that silky texture.
- Nutritional yeast: Find the kind that actually tastes cheesy, because some brands taste metallic and will throw off the entire queso.
- Lemon juice: Fresh lemon juice only here, bottled stuff tastes thin and won't brighten the queso the way it should.
- Toppings: Don't prep these until the sweet potatoes are almost done or the avocado will brown and the tomatoes will release their juice.
Instructions
- Start Your Oven and Prep:
- Get your oven heating to 425°F and line a baking sheet with parchment paper so the sweet potatoes won't stick and you'll actually get them crispy. While it preheats, scrub your sweet potatoes under cold water and slice them into rounds that are thick enough to hold toppings but thin enough to cook through in about thirty minutes.
- Season and Arrange:
- Toss your sweet potato rounds with olive oil, smoked paprika, cumin, salt, and pepper in a big bowl until every piece is coated and smells incredible. Lay them out in a single layer on your baking sheet with a little space between each one so they'll brown instead of steam.
- Get Them Golden:
- Bake for 25 to 30 minutes, flipping halfway through so both sides get those crispy, caramelized edges. You'll know they're done when they're golden brown and you can bend them slightly without them snapping in half.
- Warm Your Beans:
- While the sweet potatoes are in the oven, dump your drained and rinsed black beans into a small saucepan with cumin, chili powder, garlic powder, and salt. Heat over medium for about five to seven minutes, stirring now and then, until they're warm all the way through and the spices have disappeared into the beans.
- Blend Your Queso:
- Put your soaked and drained cashews into a high-speed blender with water, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, salt, turmeric if you want that yellow color, and smoked paprika. Blend until it's completely smooth and creamy, stopping to scrape down the sides if you need to, and add more water if it's too thick to pour.
- Build and Serve:
- Arrange your crispy sweet potato rounds on a platter or plates, top each one with a spoonful of warm black beans, then drizzle that silky queso all over everything. Scatter your diced avocado, cherry tomatoes, red onion, cilantro, and jalapeño slices on top, then serve right away with lime wedges on the side so people can squeeze juice over everything if they want.
Save to Pinterest My roommate ate these straight from the platter standing at the kitchen counter at midnight, sauce dripping everywhere, not even bothering with a plate. That's the moment I knew I'd actually nailed something, because the best recipes are the ones people can't wait patiently to eat.
Why Cashew Queso Changes Everything
The first time I made cashew queso, I used pre-roasted cashews from a bulk bin and wondered why mine tasted bitter while everyone else's was creamy and mild. After some experimenting, I realized raw cashews have a completely different flavor profile, almost sweet, and they blend into a texture that actually mimics melted cheese. Now I always keep raw cashews in my pantry because this queso works on nachos, roasted vegetables, tacos, and even just as a dip with crackers.
Making Crispy Sweet Potato Rounds
The secret to getting these actually crispy instead of soft and floppy is not crowding the pan and making sure every piece gets touched by hot parchment and air, not steam. I used to pile them on top of each other and wondered why mine never matched the golden ones in pictures. Once I started arranging them in a single layer and flipping halfway, everything changed because that oven heat could actually reach every surface.
Take It Further With Your Own Toppings
The beauty of this dish is how flexible it becomes once you understand the base structure. You can add roasted corn for sweetness, pickled red onions for tang, shredded lettuce for crunch, or even crushed tortilla chips if you want extra texture and flavor.
- If you want spice, try mixing chipotle powder into the black beans or drizzling hot sauce over the top right before serving.
- Make the cashew queso up to four days ahead and store it in a glass container in your fridge so assembly on a busy night takes five minutes.
- Squeeze fresh lime juice over everything just before eating because it brightens all the flavors and cuts through the richness of the cashew queso.
Save to Pinterest These nachos somehow became my go-to when I want to cook something that feels special but doesn't require you to actually stress in the kitchen. Everyone leaves the table happy, and that's really all that matters.
Common Recipe Questions
- → How do I get crispy sweet potato rounds?
Toss sweet potato slices in olive oil and seasonings, then bake at 425°F on parchment paper, flipping halfway for even crispiness.
- → Can I prepare the cashew queso in advance?
Yes, cashew queso can be made ahead and stored in the fridge for up to 4 days; stir well before serving.
- → What can I use if I have a nut allergy?
Sunflower seeds can substitute cashews, but adjust liquid to achieve a smooth, creamy consistency.
- → Are these nachos gluten-free?
Yes, all ingredients used are naturally gluten-free, offering a safe option for gluten-sensitive diets.
- → How can I add more spice to the dish?
Include chipotle powder, hot sauce in the beans, or slice jalapeños as garnish for a spicier kick.
- → What toppings work well with this dish?
Diced avocado, cherry tomatoes, red onion, cilantro, and lime wedges complement the flavors and textures perfectly.