IE 11 is not supported. For an optimal experience visit our site on another browser.

Vegan Loaded Potato Nachos

Henry Firth & Ian Theasby's Loaded Potato Nachos + Banana Chocolate Swirl Pie
Henry Firth & Ian Theasby's Loaded Potato Nachos + Banana Chocolate Swirl PieNathan Congleton / TODAY
Cook Time:
40 mins
Prep Time:
15 mins

Chef notes

This is the perfect dish to enjoy with friends while watching the big game. It's also heaps healthier than regular nachos!

Technique tip: Keep the skin on the potato for extra crunch and to keep shape. Well cover in oil to ensure even cook.

Swap option: Mix it up for some rainbow potato nachos with butternut squash, parsnip and sweet potato.


Potato Nachos
  • 6 tablespoons olive oil
  • tablespoons garlic powder
  • tablespoons onion powder
  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • pounds russet potatoes
Cashew Sour Cream
  • 1/2 lemon, juiced
  • 7 ounces cashews, soaked in water for a few hours and drained
  • 2 teaspoon nutritional yeast
  • 1/2 teaspoon salt, plus more as needed
  • 1/2 cup water, plus more as needed
Quick Salsa
  • 4 large tomatoes, finely chopped
  • 4 scallions, thinly sliced
  • 1/2 ounce cilantro leaves, roughly chopped
  • 1 tablespoon pickled jalapeños, chopped
  • 1 lime, juiced
  • 1 small clove garlic, grated
  • 3/4 teaspoon salt
Green Chili Guacamole
  • 3 ripe avocados, peeled and pitted
  • 4 cherry tomatoes, finely chopped
  • 1/2 small red onion, minced
  • 1 small clove garlic, finely grated
  • 1 fresh green chili, stemmed and finely chopped
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 teaspoon salt, plus more as needed
To assemble
  • 7 ounces cherry tomatoes, finely chopped
  • ounces dairy-free pizza cheese, grated
  • 1/2 cup pickled jalapeños, finely chopped
  • One 14-ounce can refried beans
  • 1/2 cup cilantro leaves (optional)


For the potato nachos:


Preheat oven to 350°F.


Put the olive oil, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper into a bowl and mix with a fork. Cut the potatoes into slices a scant 1/8-inch thick and add them to the bowl. Toss to coat evenly in the flavored oil.


Spread the potato slices on baking sheets. Put the sheets in the oven and bake for 20 minutes, until golden brown, swapping the sheets between the racks halfway through to ensure even cooking. Remove from the oven and set aside to cool to room temperature.

For the cashew sour cream:

Place all ingredients into a blender and process until very smooth. Taste, season with more salt, and loosen with a little water if necessary to reach your desired consistency and serve or refrigerate until needed.

For the quick salsa:


Add all the ingredients to a bowl and mix gently to combine.


Pour into a sieve and leave to drain for 2-3 minutes.


Return the drained salsa back into the bowl and serve, or cover and refrigerate until needed.

For the green chile guacamole:

Put all the prepared ingredients into a large bowl and mash well with a fork until really creamy. Taste, season with additional salt if needed and serve or cover and refrigerate.

To assemble:


Cover the bottom of the lasagna pan with potato slices. Spread over some refried beans, cherry tomatoes, jalapeños and dairy-free cheese. Repeat to layer up the dish, finishing with a layer of potatoes and light sprinkling of cheese.


Cover the pan with foil, then pierce it a few times with a fork. Put the dish in the oven and bake for 20 minutes, removing the foil halfway through, until the nachos around the edges of the dish are crisping up.


When the nachos are cooked, drizzle with cashew sour cream, spoon on the salsa and add dollops of guacamole. Sprinkle on the cilantro leaves, if using, and serve immediately.