How to make vegan Nachos that don't suck. (with next level chipotle queso & mango guac)

​Corn Chips with Chipotle Sweet Potato Queso & Mango Avocado Guacamole

Nacho Chips and guacamole are one of my favourite vegan snack staples. Easy & delicious. Vegan Nacho Night was next level with this cheezy dip and mango guacamole. The chipotle sweet potato dip is smokey, a bit sweet & dare I say healthy. I had leftovers and was just spooning it on crostini and topping it with guacamole. Amazing. I thinned the dip out with a bit of water so I could drizzle it for the photograph, and I ate it this way but next time I'll be more inclined to leave it on the thicker side for dipping.... served piping hot, along side a bowl of guacamole. And I'll invite friends. Because I ate all of the nachos. Like literally All. Of. Them. If that's not an endorsement I dunno what is. Along side a cold pint of your fav brew. Epic

Recipes

Mango Guacamole

Ingredients:

• 3 avocados, peeled and cut into small dice
• 1 mango, peeled and cut into small dice
• juice from 2 limes
• 6 tbsp minced red onion
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• 1.5 tsp salt (or to taste)

Method:

1. Get yourself a bowl to combine everything.
2. Add diced avocado & mango to the bowl ( I mash some of the avocado and leave some in chunks. It worked well because I had some that were more ripe & better for mashing and one that was more firm for and better for dicing.)  
3. Add in juice of 2 limes (or to taste), minced garlic, salt & cilantro

* Really a good guacamole can handle a decent amount of lime and salt. I couldn't believe I was putting that much salt in but they needed it. It's a delicate balance. Not enough and it's bland, too much and well, it's s.a.l.t.y. 

** Make this straight up avocado guacamole simply by subbing the mango for another avocado. 

Chipotle Sweet Potato Queso 

Ingredients:

• ​1 Sweet Potato, peeled & cut into small chunks. (390 g)
• 1 Carrot, peeled and cut into small chunks (90 g)
• 1 onion, peeled, med dice (185 g)
• 3/4 cup Nutritional Yeast
• 2 tbsp. lime juice
• 2 cloves garlic
• 1/2 cup toasted cashews
• 1 tsp white miso paste
• 1 cup vegetable stock 
• 2 or 3 tbsp Chipotle puree **
• 1/2 cup water
• salt to taste 

*** This is going to determine how smoky/spicy your Queso is. I ended up using 3 tbsp. The flavour will deepen and get spicier after it sits a day, and of course once it's heated in a pan it will release more heat. It's never a bad thing to start with less, then add more when you are heating it the next day, but 3 tbsp. for me was perfect.

Method:

1. Toss the sweet potato, carrot, and onion chunks in a bit of oil and roast them in a 425 F oven just until softened. Give them a stir here and there. About 20 minutes depending on size of your chunks.
2. Now get out your food processor and just puree all the ingredients together until smooth. I really let my processor do some work here. I let it go for several minutes, scraping down the sides. You might need to add a bit more water. But you just want to get it as smooth as possible.
3. I really think this is better the next day. The flavours need time to meld. When it's time to eat just heat it in a pan over medium heat. It will have thickened in the fridge. Just use water to thin it out. If it gets too runny don't worry just let the water cook out/evaporate. You can adjust it as needed. Serve it thick in a bowl for dipping or thin it out a bit for drizzling. If you think it needs more heat you can adjust that and other seasonings now. 
4. Don't stop at Nachos! I had leftover queso from one bag of chips. I could see this on steamed broccoli, as a bread dip, on avocado toast or a hundred other ways. 
5. I warmed my chips in the oven and then topped them with the queso, guacamole, a sprinkling of smoked paprika, and some fresh cilantro. 

Leftovers

I have been loving guacamole piled high on sourdough that has been drizzled with olive oil and toasted in the oven, then topped with lots of the queso. I honestly love it even when it's not piping hot, as long as it's not fridge cold. So good. Perfect vegan appetizer or lunch.