Loaded Vegan Nachos Recipe + SPS Cookbook Club Video

America’s Test Kitchen (ATK) has released a new cookbook that’s entirely vegan. This is a significant moment: ATK’s Vegan for Everybody signals that plant-based cooking is widely accepted and here to stay. I received a copy from ATK and decided to feature one of the recipes in my Sweet Potato Soul Cookbook Club video series: Loaded Vegan Nachos.

These Loaded Vegan Nachos from ATK are rich, creamy, and deeply satisfying. The cheese-like sauce uses starchy russet potatoes for body and creaminess, while carrot provides a bright yellow color. Layer crispy tortilla chips with the potato-based cheese sauce, a roasted tomatillo and corn salsa, pinto beans, and sliced jalapeños for a party-ready vegan nacho platter.

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Loaded Vegan Nachos

By: Jenné Claiborne

Recipe reprinted from Vegan for Everybody by America’s Test Kitchen

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Ingredients

Nacho Dip

• 12 ounces russet potatoes, peeled and cut into 1‑inch pieces
• 1 small carrot, peeled and cut into 1/2‑inch pieces (about 1/3 cup)
• 3 tablespoons vegetable oil
• 1 1/2 tablespoons nutritional yeast
• 1 1/2 teaspoons distilled white vinegar
• 1 teaspoon salt
• 1/3 cup finely chopped onion
• 1/3 cup minced poblano chile
• 1 garlic clove, minced
• 1/2 teaspoon minced canned chipotle in adobo
• 1/8 teaspoon ground cumin
• 1/8 teaspoon mustard powder

Tomatillo-Corn Salsa

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 1 teaspoon salt
• 2 garlic cloves, minced
• 2 teaspoons minced fresh oregano (or 1/2 tsp dried)
• 1 teaspoon ground coriander
• 12 ounces tomatillos, husks and stems removed, rinsed, dried, and cut into 1/2‑inch pieces
• 1 cup frozen corn, thawed

Nachos

• 8 ounces tortilla chips
• 1 recipe for nacho dip, warmed
• 1 15-oz can pinto beans, rinsed
• 2 jalapeño chiles, stemmed and sliced thin
• 3 radishes, trimmed and sliced thin
• lime wedges

Instructions

Nacho Dip

• Bring 2 quarts of water to a boil in a medium saucepan. Add the potatoes and carrot and cook until tender, about 12 minutes. Drain well. Place the cooked vegetables in a blender with 1/3 cup water, 2 tablespoons oil, nutritional yeast, vinegar, and salt. Pulse until the mixture is chopped and combined, scraping down the jar as needed. Then process on high until very smooth, about 2 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in the now-empty saucepan over medium-high until shimmering. Add the onion and poblano and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin, and mustard powder and cook about 30 seconds until fragrant. Remove from heat, then stir the blended potato mixture into the pan and bring briefly to a simmer to heat through. Transfer to a bowl and keep warm.

Tomatillo-Corn Salsa

• Preheat oven to 450°F and position the rack in the middle. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Add garlic, oregano, and coriander and cook 30 seconds. Add the tomatillos and corn, reduce heat to medium-low, and cook until the tomatillos are softened, have released their moisture, and the mixture is nearly dry, about 10 minutes. Let cool slightly, about 5 minutes.

For the Nachos

• Spread half the tortilla chips in a 13 by 9‑inch baking dish. Drizzle half the nacho dip (about 1 cup) over the chips, then top with half the tomatillo-corn salsa, half the beans, and half the jalapeños. Repeat the layers with remaining chips, dip, salsa, beans, and jalapeños. Bake until everything is warmed through and the top chips start to brown, about 5–8 minutes.
• Let the nachos rest for 2 minutes, then scatter the radish slices on top and serve immediately with lime wedges.

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