This nacho fries recipe is fully loaded, vegan and packed with delicious nacho flavours! Nothing is better than loaded sweet potato fries with vegan nacho cheese, black beans, corn, tomatoes, cilantro and whatever other nacho toppings you love.
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Sweet Potato Nacho Fries
I’ve opted to use sweet potato fries for these loaded vegan nachos. However, regular white potatoes work just as well, or do a combo of white and sweet potato fries!
While sweet potato fries are quite popular, don’t discount the amazing nachos you can create from regular French fries!
This nacho fries recipe is designed to be made on one sheet pan. Once the sweet potato fries are cooked, load them up with your favourite nacho toppings then pop the sheet pan back into the oven to warm everything through.
Nacho Fries Recipe: Optional Additions or Substitutions
I’ve kept the toppings simple since we’re already making vegan nacho cheese sauce. But, if you have the time or store bought options, other delicious toppings to load up on your vegan potato nachos are:
- Guacamole or avocado
- Sour cream
- Cheese shreds
- Barbecue pulled jackfruit
- Green onion and/ or red onion
- Vegan taco “meat” (ex. veggie ground round)
Also, if you don’t have the time to make cheese sauce, using a store bought vegan cheese sauce, or simply vegan cheese shreds would work.
You can feel free to save some time and use frozen sweet potato fries as well.
Making Vegan Nacho Cheese
This vegan nacho cheese sauce is the key to these delicious and fully loaded vegan sweet potato fries recipe.
The nacho cheese sauce is based off my creamy vegan cheese sauce recipe, with a few changes to make it taste like nacho cheese!
You need a can of jalapeno peppers for the best flavour.
I love to keep some cheese sauce in the freezer to make meals like these epic sweet potato nacho fries easy and quick. If you don’t have cheese sauce around, you can use shredded vegan cheese or whip up a batch before you begin!
Save some time by prepping the sweet potato fries and nacho toppings while the veggies for the cheese sauce cook.
Is this a Healthy Nachos Recipe?
People often ask me if I consider a recipe to be healthy or not. I don’t classify food as good or bad, healthy or unhealthy. All foods fit into an overall balanced lifestyle.
This loaded nacho fries recipe provides lots of nutrition. It’s amazingly delicious and satisfying to eat.
It’s fairly high in carbohydrates compared to fat or protein. That doesn’t make this “bad”. Some people would even argue that high carb meals are a good thing (which is why it’s impossible to classify food as good or bad; completely depends on the individual).
If you want extra fats, add avocado, guacamole or sour cream.
If you need more protein, a vegan taco meat made with TVP or veggie ground round would do the trick.
I hope you enjoy this recipe as much as I do!
Let me know your favourite nacho toppings in the comments below. If you share your recipe creations on social media, be sure to tag me @lettucevegout because I love seeing your creations!
Nacho Fries Recipe (Vegan Loaded Sweet Potato Fries)
- Baking tray
- Silicone baking mat
- Cutting Board
- Medium-sized Pot
Vegan Nacho Cheese Sauce
- 1/2 C onion roughly chopped
- 2 1/2 C cauliflower cut into florets (about 1/2 a head)
- 1 1/2 C sweet potato peeled and chopped (1 small or 1/2 medium)
- 1 C water
- 1/2 C cashews
- 1/2 C plant-based milk
- 1 tsp Dijon mustard
- 1/3 C nutritional yeast
- 1 tsp salt
- 5 slices canned jalapeno peppers (can add up to 10 if you like it spicy)
- 1 tbsp liquid from jalapeno peppers can (strain out seeds to keep it more mild)
Sweet Potato Fries
- 2 medium sweet potatoes about 4 cups
- 2 tbsp oil (I use olive oil or avocado oil)
- 3-4 tsp taco seasoning
- 1 C black beans canned, drained and rinsed
- 1 C corn cooked (I used frozen corn)
- 1 C tomato diced
- 1/3 C cilantro chopped, optional
- Canned jalapeno pepper slices (can use fresh jalapeno)
Vegan Nacho Cheese Sauce
- Prep the vegetables (peel and cube sweet potato, peel and roughly chop onion, cut cauliflower into florets). Place them into a medium pot with the water and cashews.
- Bring the pot up to a boil and cook for about 8 minutes, with the lid off, until the sweet potato and cauliflower are fork tender. May take longer if the pieces are large. Keep an eye on the water level; if cooking for longer the water may dry up causing the vegetables to burn.
- While the vegetables cook, add the remaining cheese sauce ingredients into a blender.
- Once the vegetables are ready, pour them into the blender with any remaining water.
- Blend. Taste and adjust salt if needed. May need extra plant-based milk to get it blending.
Sweet Potato Fries
- Peel the sweet potatoes and slice into wedges/ fries. Dump them onto a baking tray lined with parchment paper or a silicone baking mat. Toss with oil, then with the taco seasoning.
- Bake at 400 °F for 20-25 minutes, flipping halfway through.
- It's best to get the fries into the oven first, then prep the cheese sauce.
- Prepare the rest of the ingredients/ toppings. See post above for additional topping ideas and substitutions.
- Once the fries are cooked, take the tray out of the oven and load them up with the cheese sauce and toppings. Place the tray back into the oven for 5 - 10 minutes to heat everything through (if the cheese sauce is freshly made and hot, this doesn't take too long).
- Note: if using fresh cilantro, it's best to add this before serving (i.e. don't put the cilantro in the oven).
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This is an updated post: Original post date March 2017