I'm really excited about this recipe.  It's the perfect blend of sweet and spicy and offers an alternative to nacho cheese.  You can use it as a dip, on tacos, on nachos, or anyway that suits you.  I hope you enjoy!

Vegan Spicy Sweet Potato Nacho Sauce

Inspired by

Yields: about 4 cups


1 medium / large sweet potato, peeled and cubed

2 tsp coconut oil

1 jalapeño, minced (you can play with amounts here depending on your spice preference. I used the whole jalapeño with seeds and I found it mild with a nice spicy finish)

1 tsp apple cider vinegar

1 tsp honey

A pinch of sea salt

1 large clove garlic, minced

1 cup water

1/4 cup nutritional yeast

2 tbsp lemon juice

1 tsp sea salt

Cayenne, to taste

Sliced green onions, for garnish


1. Cook the sweet potatoes in boiling water (takes about 10-15 minutes)


2. Melt the coconut oil in a small sauce pan over medium heat.  Add jalapeños, honey, apple cider vinegar, and a pinch of sea salt.  Cook for about 4-5 minutes until softened.


3. Strain the sweet potatoes and add to a blender with the minced garlic, water, nutritional yeast, lemon juice, sea salt, and about half of the cooked jalapeños. Blend until smooth.  Adjust for taste, adding cayenne for a bit more spice if desired.


4. Stir in the remaining jalapeños.


5.  Serve garnished with green onions.


I used it as a sauce on my black bean tacos. It was so yummy!