Want the loaded nachos without the loaded feeling in your belly? Our recipe for this crunchy, cheesy favorite is light, yet satisfying. Watch as your favorite veggies transform into a creamy sauce, allowing you to get your nacho fix but with way more nutrients. Feel free to add beans, avocado, salsa, or whatever other toppings you’d like.
For the “cheese” sauce:
- 1 small sweet potato, baked, peeled, and mashed
- ½ cup canned butternut squash puree or canned pumpkin
- ¼ cup butter, melted (nondairy works well here)
- ½ cup nutritional yeast
- ¼ can of diced green chiles
- ¾–1 cup nondairy milk (unsweetened almond, plain soy, etc.)
- Dash of cayenne pepper
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tsp garlic powder
For the nacho chips:
- 3–4 whole-wheat tortillas, cut into triangles
- Sea salt
- Cooking spray (optional)
- Preheat your oven or toaster oven to 375°F.
- Bake sweet potato in microwave for 3–5 minutes. Let cool before peeling and mashing.
- Melt butter. Add mashed sweet potato, butternut squash puree, nutritional yeast, melted butter, and spices to blender or food processor. Add ½ cup of milk and blend. Continue adding milk until desired consistency is met. It should be a little drippy and not thick.
- Stir in green chiles. Set aside.
- Spray tortillas lightly with cooking spray and sprinkle with salt. Cut into triangles using pizza cutter. Place on baking tray in toaster oven or conventional oven for 5–6 minutes. Flip and bake for another 5–6 minutes until golden brown.
- Heat nacho cheese in microwave in 30-second increments until warm.
- Dip baked chips in sauce and enjoy.