Stacks of crispy potatoes with taco seasonings, topped with a dreamy creamy vegan queso blanco. Yes please! A fun and simple side dish to spice up your dinners!
These potato stacks are gluten free, dairy free, totally vegan, and paleo-friendly! They are actually so easy to make, and the queso is out of this world good.
These taco potato stacks are perfect for a simple weeknight dinner, but also make a perfect healthy side dish for a backyard Summer BBQ, a family gathering, or dinner with friends. I recently got my husband a Traeger Grill for his 30th birthday- so he’s been loving being on main dish duty while I make the sides (which I’m also loving haha). We made these potato stackers a few times, and served with chicken, white fish, and shrimp. You really can’t go wrong with cheesy potatoes and any main dish if you ask me!!
Prepare for your mind to be blown by this vegan cashew queso blanco. It really is so insanely good and you would NEVER guess it’s dairy free in my humble opinion. After a few tests, I finally nailed the flavor and texture of the queso I wanted and let me just say- it’s divine. I cannot wait for you guys to see what I mean when you make it for yourself!
Bonus: you’ll have queso leftover to use on veggies, chicken, or on these easy BBQ chicken nachos. So it’s recipe that keeps on giving 😉
For my taco seasoning, I prefer to use this brand for its simple ingredients. Any taco seasoning packet you love will work! I love using a packet here because there’s no measuring required- it makes the prep SO easy!
These taco potato stackers with vegan queso are about to be your new favorite side dish! They’re super easy to prep, addicting, and such a crowd/picky eater pleaser. They can be made with Japanese sweet potatoes or regular orange sweet potatoes- whichever you have on hand or prefer!
Let me know if you give these potato stacks a try! I can’t wait to hear what you think and see you recreations 🙂 Enjoy!!
For the potatoes
- 3 small Japanese or regular sweet potatoes (about 1.5 lb)
- 2 tbsp olive oil
- 1/2 packet of your favorite taco seasoning
- Optional: handful of chopped fresh chives, plus more for finishing
For the queso (*see note if wanting to double the recipe):
- 1 heaping cup raw cashews, soaked in boiling water for 1 hour and drained*
- 1 (4 oz) can of green chiles
- 2 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2–1 tsp sea salt, to taste
- 1 cup unsweetened almond milk
- 1/3 can diced tomatoes with chiles, drained (optional)
- Optional: cayenne for extra spice
- Start by boiling the water for the cashews; cover them with the water in a bowl then cover the bowl and set aside for 1 hour. *See note if wanting to double the recipe.
- Make the potatoes. Preheat oven to 375°F and grease a muffin tin.
- Option to peel your potatoes first, then very thinly slice them about 1/8″ thick rounds.
- In a large bowl, toss the potato rounds with the olive oil and 1/2 of a taco seasoning packet and chives until everything is well coated.
- Stack the potatoes in the muffin tin, about 5 or 6 potatoes high (it’s ok if they stack higher than the muffin tin!).
- Roast for 45-55 minutes, until desired crispness is achieved and potatoes are cooked all the way through.
- While potatoes are roasting, make your queso. Add everything to your blender BESIDES the canned tomatoes with chiles. Blend until super smooth, then stir in the diced tomatoes (optional). Set aside.
- When potatoes are done, carefully remove the stacks using 2 forks. Immediately add the queso (you will have a good amount leftover to use throughout the week). Sprinkle with extra chives and enjoy!