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Sweet Potato Soul Makes Our Loaded Vegan Nachos

Vegan or not, these nachos will satisfy any snack attack.
By Published May 19, 2017

Let America’s Test Kitchen introduce you to a delicious world of interesting textures and fresh flavors that make cooking vegan accessible to all. We’ve published our first vegan cookbook, Vegan for Everybody, that suits the needs of everyone—whether you’re a strict vegan or not. In doing so, we developed recipes (with no animal products—period) that wowed us in terms of flavor and texture, showing that veganism isn’t about making sacrifices or substitutions, but about celebrating a new way to eat.


 

The next time you need to make a snack for a big game or a movie night, try our recipes for Vegan Nacho Dip and Vegan Loaded Nachos.

Jenné Claiborne of Sweet Potato Soul recently tackled these recipes from our newest release, Vegan for Everybody, to create a bold platter of vegan nachos that would deliver an exciting combination of flavors and textures to satisfy any case of the munchies.

"America's Test Kitchen's Loaded Vegan Nachos are cheesy, hearty, and sinfully delicious," writes Jenné. "The cheese sauce utilizes starchy russet potatoes to replicate the creaminess and body of a traditional nacho cheese. Carrot gives it that nice yellow color."

For the nachos, we start with our creamy, gooey, tangy, and downright cheesy nacho dip. The dip is incredibly easy to make with pantry-friendly ingredients. We blend boiled potatoes with carrot for a hint of sweetness and color. We add nutritional yeast for some funky depth, and a bit of vegetable oil for richness and fluidity. In the end, we came up with a sauce with a pleasing orange color, mildly earthy flavor, and ultracreamy texture. We stirred in a combination of sautéed poblano pepper, onion, garlic, chipotle chile, cumin, and mustard powder for some Tex-Mex appeal.

For the full review and recipesee the original post on Sweet Potato Soul. And for more on veganism, read these posts: