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Sweet Potato Nachos with Smoky Cashew Cheese Sauce
50 minServes 4Nutri-Score B€€
B
50 min
50 minSweet Potato Nachos with Smoky Cashew Cheese Sauce
what you need
Ingredients
sweet potatoes (sliced into thin rounds)Produce900 g
olive oilPantry30 ml
saltSpices5 g
black pepperSpices2 g
smoked paprikaSpices4 g
raw cashews (soaked in hot water)Nuts & seeds150 g
nutritional yeastPantry30 g
lemon juice (freshly squeezed)Produce30 ml
garlic (cloves)Produce2 pieces
waterOther120 ml- black beans (drained and rinsed)Pantry400 g
corn (kernels)Produce200 g
red onion (thinly sliced)Produce1 piece
tomatoes (diced)Produce2 pieces
avocado (sliced)Produce1 piece- cilantro (chopped)Produce15 g
per serving
Nutrition
352kcal
- Carbs
- 48 g
- Proteins
- 10 g
- Fat
- 14 g
what you’ll use
Tools
Oven
Baking tray
Blender
Mixing bowl
step by step
Method
- Step 1
Roast the sweet potatoes
- Toss the sweet potato rounds with olive oil, salt, pepper and smoked paprika.
- Spread them in a single layer on a baking tray.
- Roast until tender and lightly crisp.
- Step 2
Make the smoky cashew cheese sauce
- Drain the soaked cashews and add them to a blender with nutritional yeast, lemon juice, garlic, smoked paprika and water.
- Blend until completely smooth and creamy.
- Step 3
Assemble the nachos
- Top the roasted sweet potatoes with black beans, corn, red onion and tomatoes.
- Drizzle generously with the cashew cheese sauce.
- Finish with avocado and cilantro and serve.
most cooked first