Serving tray of Vegan Kumara Nachos
WRITTEN BY
SERVES:
4-5 AS A SNACK
Prep Time:
20
Cook Time:
30

This vegan nachos recipe is a fresh, veggie-loaded way to get your next nachos hit! It's a great recipe to snack on with a group and is sure to impress the whole crew thanks to the crispy sweet potato 'chips' and creamy home-made vegan cheese sauce.

Get creative with your toppings too - try jalapenos, coconut yoghurt, fresh coriander leaves or turn your avocado into guacamole. Yum!

INGREDIENTS:

NACHOS:

  • 300g kumara
  • ½ tsp paprika 
  • Oil 
  • 1 capsicum (any colour!), diced
  • 1 large or 2 small carrots, diced
  • ₂/₃ red onion, diced (save the rest for garnish) 
  • 2 cloves garlic, crushed
  • 1 400g tin black beans
  • ½ tsp cumin
  • ½ tsp dried coriander 
  • Salt & Pepper

VEGAN CHEESE SAUCE:

  • 100g cashews, soaked 
  • 140ml water 
  • 70g carrot, diced (approx. 1 small carrot)
  • 2 Tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp paprika

GARNISH:

  • Remaining red onion, sliced
  • 1 avocado, diced

INSTRUCTIONS:

  1. Preheat the oven to 180°C
  2. Prepare the kumara: Wash and dry the kumara, then cut them into thin slices. Transfer the slices to a bowl, drizzle with oil and sprinkle with paprika, salt, and pepper. Toss until evenly coated. Spread the kumara slices onto a lined or nonstick baking tray and bake for 30-35 minutes, or until just crisp. Remove from the oven and set aside.
  3. Make the vegan cheese sauce: While the kumara is baking, place the cashew nuts in a bowl and cover with boiling water. Let them soak for 10 minutes to soften. Drain the water and transfer the cashews to a blender. Add the diced carrot and 1 cup of water. Blend until smooth, scraping down the sides as needed. Add the nutritional yeast, paprika, onion powder, and garlic powder. Blitz again until well combined. Season with salt and pepper to taste.
  4. Prepare the black bean topping: Drain and rinse the black beans. Heat 1 tablespoon of oil in a frying pan over medium heat. Add the minced garlic, diced onion, carrot, and capsicum. Sauté for 10 minutes, stirring often, until the vegetables are soft. Add the black beans, ground cumin, and ground coriander. Season with salt and pepper. Cook until the mixture is heated through.
  5. Assemble the nachos: Layer the baked kumara crisps on a serving platter. Top with the black bean mixture and drizzle with the vegan cheese sauce. Garnish with sliced avocado and red onion, and any additional toppings you fancy!
wonkybox

Vegan Kumara Nachos

These Kumara Nachos are a delicious, vegan-friendly take on the ultimate crowd pleasing dish. We've even got a dairy-free cheese sauce!
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Two-layer carrot cake topped with baby carrots, mini Easter eggs, pumpkin seeds, and dehydrated kiwifruit, on a rustic wooden board.
Easter Carrot Cake

Our Wonky Easter Carrot Cake is stacked with rescued carrots, pear & walnuts, topped with a cream cheese crown and your fave pantry bits.

Golden, cheesy green lasagne bake in a pan, topped with pine nuts and bubbling melted cheese, loaded with Brussels sprouts, leek and silverbeet.
One Pan Cheesy Green Lasagne Bake

Leafy greens meet cheesy lasagne in this one-pan bake packed with Brussels sprouts, leek and silverbeet. Weeknight dinner = sorted.

A colourful zero-waste grazing board with crispy tempura veggies, cheese crisps, roasted courgette ends, and a vibrant green dip.
Odds and Ends Grazing Board

No rules apply here! This zero-waste grazing board turns your veggie odds and ends into a crunchy, crispy, compost-saving feast.

Golden spiced pear hand pies dusted with icing sugar, fresh from a toastie maker - a delicious food rescue twist on dessert.
Spiced Pear Hand Pies

Cosy up with these spiced pear hand pies - made in a toastie maker using Wonky fruit. A 15-min dessert that celebrates pear season!