Description
Super simple paleo and vegan taco seasoned potato stacks with cashew queso blanco!
Ingredients
Scale
For the potatoes
- 3 small Japanese or regular sweet potatoes (about 1.5 lb)
- 2 tbsp olive oil
- 1/2 packet of your favorite taco seasoning
- Optional: handful of chopped fresh chives, plus more for finishing
For the queso (*see note if wanting to double the recipe):
- 1 heaping cup raw cashews, soaked in boiling water for 1 hour and drained*
- 1 (4 oz) can of green chiles
- 2 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2–1 tsp sea salt, to taste
- 1 cup unsweetened almond milk
- 1/3 can diced tomatoes with chiles, drained (optional)
- Optional: cayenne for extra spice
Instructions
- Start by boiling the water for the cashews; cover them with the water in a bowl then cover the bowl and set aside for 1 hour. *See note if wanting to double the recipe.
- Make the potatoes. Preheat oven to 375°F and grease a muffin tin.
- Option to peel your potatoes first, then very thinly slice them about 1/8″ thick rounds.
- In a large bowl, toss the potato rounds with the olive oil and 1/2 of a taco seasoning packet and chives until everything is well coated.
- Stack the potatoes in the muffin tin, about 5 or 6 potatoes high (it’s ok if they stack higher than the muffin tin!).
- Roast for 45-55 minutes, until desired crispness is achieved and potatoes are cooked all the way through.
- While potatoes are roasting, make your queso. Add everything to your blender BESIDES the canned tomatoes with chiles. Blend until super smooth, then stir in the diced tomatoes (optional). Set aside.
- When potatoes are done, carefully remove the stacks using 2 forks. Immediately add the queso (you will have a good amount leftover to use throughout the week). Sprinkle with extra chives and enjoy!
Notes
If you want to double this recipe, you will not need to double the queso! Just double all of the potato ingredients.