Sweet Potato Nachos with Vegan Nacho Sauce

Makes: 2+ Servings

Ingredients:
For the Sweet Potato Nachos
2 large sweet potatoes, cut into wedges
1 Tbsp olive oil
1 tsp salt
½ tsp chili powder
½ tsp cumin
1 can black beans, rinsed and drained
chopped walnuts
green chili sauce
chopped fresh cilantro and sliced limes for garnish

For the Nacho Sauce:
4-5 medium yukon gold potatoes
2 large carrots
5 Tbsp nutritional yeast
3 Tbsp olive oil
½ water (reserved from boiling veggies)
1 Tbsp lemon juice
1 tsp apple cider vinegar
1 tsp salt
1-2 fresh jalapenos (to spice preference)
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground turmeric
¼ tsp cayenne pepper
¼ tsp chili powder

Instructions:

For the Sweet Potatoes:
Preheat oven to 425°.
Coat the sweet potatoes in olive oil and toss in salt, chili powder, and cumin.

Bake in a single layer for 15-20 minutes.
Flip and bake for 15-20 minutes more.

Transfer to oven-safe plate and adorn with your favorite toppings.

Pop it back into the oven for an additional 5-10 minutes.

For the Queso:
Boil the carrots and potatoes until pierced easily with fork, about 10 minutes.

Using a slotted spoon, transfer veggies to Vitamix (or other high-speed blender), save ½ cup of the water!
Throw the rest of the ingredients into the blender, turn on high, and blend until smooth.

Pour the rest into an air-tight container and keep in the fridge (if it lasts that long!)

From servingrealness.com