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Sweet potato nacho fries on parchment paper (topped with vegan nacho cheese sauce)

Nacho Fries Recipe (Vegan Loaded Sweet Potato Fries)

Nacho fries are the ultimate vegan meal. Full of flavour and nutrition you will love going back for seconds!
Course Main Course
Cuisine American
Keyword Loaded sweet potato fries, Nacho fries
Prep Time 25 minutes
Cook Time 25 minutes
Prepping the cheese sauce and taco seasoning 40 minutes
Total Time 1 hour 30 minutes
Servings 4 Medium servings (3 larger servings)
Calories 620kcal


  • Baking tray
  • Silicone baking mat
  • Cutting Board
  • Knife
  • Medium-sized Pot
  • Blender


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.

Toppings/ Assembly

  • 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).


Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Medium Serving (1/4 of recipe) | Calories: 620kcal | Carbohydrates: 103g | Protein: 22g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1211mg | Potassium: 1779mg | Fiber: 22g | Sugar: 28g | Vitamin A: 58762IU | Vitamin C: 93mg | Calcium: 227mg | Iron: 6mg