Vegan Sweet Potato Nachos

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

With cashew cheese sauce and baked sweet potato chips, these yummy vegan nachos make a healthy dinner or snack.

Recipe tags: garlic base, easy difficulty, lunch, other

Vegan Cheese Sauce

1 cup	raw cashews
1 tbsp	Better Than Bouillon^® Roasted Garlic Base
1 tbsp	lemon juice
1 tbsp	Dijon mustard
1 tbsp	nutritional yeast

2	medium sweet potatoes, peeled and thinly sliced (about 2 lb)
3 tbsp	olive oil
1 tbsp	Better Than Bouillon^® Roasted Garlic Base
1	ripe avocado, halved, pitted, peeled and sliced
½ cup	salsa
½ cup	cooked corn kernels
½ cup	black beans
1	jalapeño pepper, seeded and diced
4	green onions, thinly sliced

1

Soak cashews in 1/2 cup water for 6 to 8 hours or overnight in refrigerator.
2

In blender, purée soaked cashews, Roasted Garlic Base, lemon juice, mustard and nutritional yeast until smooth. (Can be covered and refrigerated for up to 1 week.)

1

Preheat oven to 425˚F. Toss together sweet potatoes, oil and Roasted Garlic Base. Arrange on 2 large parchment paper lined–baking sheets in single layer; bake, turning once, for 20 to 25 minutes or until golden brown and crispy.
2

Pile sweet potato chips onto serving platter. Drizzle with some of the cheese sauce. Top with avocado, salsa, corn, black beans, jalapeño and green onions. Serve with remaining cheese sauce.

Tip: Substitute pinto beans for black beans.