Vegan Nachos with Spicy Cashew “Cheese” Sauce

Ingredients

• 1/2 Japanese sweet potato (easy to find at Trader Joe’s or Whole Foods)
• 2 tablespoon olive oil
• 1 cup shaved brussel sprouts
• 1/4 avocado, diced
• 1/2 cup lentils
• 2 tablespoons chopped yellow onion, chopped
• 2 tablespoons scallions, chopped
• 1 cup cashews, soaked for at least an hour
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 cup nutritional yeast
• 2 tablespoons dijon mustard
• 3/4 cup water
• Salt
• Pepper

Instructions

1. In a food processor, combine soaked cashews, onion powder, paprika, nutritional yeast, dijon mustard, water, salt and pepper until smooth to make your vegan cheese sauce. Pour into a bowl, and place in the fridge (if you need additional flavor, add in a little bit more dijon or salt and pepper)
2. Slice Japanese sweet potato into thin discs (the thinner they are, the crispier they will get!). Toss potatoes with 1 tablespoon olive oil, and a dash of salt and pepper. Turn air fryer to 400 degrees, cook potatoes for 10 minutes, drizzle with a little more olive oil, flip, and cook an additional 10 minutes until crispy (if you do not have an air fryer, bake in a 400 degree over for 20 minutes, coat with an extra dash of olive oil, flip and bake an additional 20 minutes)
3. While potatoes are cooking, heat 1 tablespoon olive oil in a pan over medium-high heat. Add lentils and onion, and cook until warmed through. Once warm, add a little salt, stir and remove from heat
4. Once the potatoes are crispy, remove from the air fryer (or oven) – time to assemble the nachos! Spread out potatoes on a plate (as you would chips for nachos), top with shaved Brussel sprouts, lentil/onion mixture, avocado, scallions, and cashew cheese sauce…enjoy!