Nachos... It's all about the layering! 


We swapped baked sweet potato chips! 

  • 1 medium sweet potato, thinly sliced
  • Pinch of sea salt
  • Pinch of paprika 
  • 1-2 tsp melted coconut oil

Preheat oven to 355°F (180°C) and line a baking tray with parchment paper. Thinly slice sweet potato and evenly lay out on baking tray, sprinkle with sea salt, paprika and cococnut oil. Place in the oven to bake until crisp, about 30-35 minutes. 


These are some of our fav, but get as creative as you like: Queso (vegan nacho cheese), black beans, cilantro & lime. 


Because it wouldn't be nachos without the guacamole! 

  • 1 avocado, diced
  • 1/2 juice of lime
  • 1/2 tsp paprika
  • Pinch of sea salt
  • Pinch of pepper 
Mix all ingredients in a small bowl just before serving your nachos so the avocado remains as fresh as possible. 



Skip buying the store bought versions that are full of sugar & additions! It's easy to make your own. 

  • 2 medium tomatoes, diced
  • 1 small red onion, diced 
  • 1 tbsp chopped cilantro 
  • 1/2 lime, juiced
Mix all ingredients together just before serving. Season with salt and pepper. 


The alternative to traditional nacho cheese & just as tasty! 

  • 1 cup raw cashews (soaked for at least 4 hours) 
  • 3 tbsp nutritional yeast 
  • 1/2 tsp sea salt  
  • 1 garlic clove, crushed 
  • 1 tsp ground cumin 
  • 1/2 tsp ground chili 
  • 1 tsp ground paprika 
  • 1 tbsp extra virgin olive oil 
  • 1/2 - 1 cup hot water
Combine all ingredients (except water) in a high-speed blender or food processor and process until smooth. Gradually add in the hot water while processing to form a smooth mixture. You don't want this to be too runny. 


There is no art to this.  We started with a layer of sweet potato chips, salsa, a little queso and continued to layer, topping with our favorite ingredients and a squeeze of fresh lime juice. 

What Would You Top Your Nachos With?