Buffalo Cashew Cheese Sweet Potato Nachos
Ingredients
Cashew cheese sauce
- 1 cup cashews (soaked for at least 4 hours or overnight)
- 1 cup water
- 2 tbsp nutritional yeast
- 1 tbsp hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp sea salt
Sweet potato nachos
- 2 large sweet potatoes
- 2 tbsp olive oil
- salt (to taste)
Toppings
- black beans
- corn
- onions
- tomatoes
- avocado
- salsa
Preparation
Soak cashews in water for at least 4 hours or overnight.
Combine all cashew cheese sauce ingredients in a blender or food processor and purée.
Store the sauce in the fridge and reheat when ready to eat.
Slice sweet potatoes into chips and coat with olive oil and salt.
Bake the sweet potato chips at 450°F for 35 minutes, flipping halfway through.
Layer the baked sweet potato chips with black beans, corn, onions, tomatoes, avocado, and the cashew cheese sauce.
Serve with additional salsa and avocado.
