Nacho Cheese Potatoes

Nacho Cheese Potatoes

What's better than potato wedges? Only roasted potato wedges coated in vegan chicken salt and drowned in a creamy and luscious nacho cheese sauce. Made from cashews and nutritional yeast to give it a cheese-like flavour, this is also my go-to sauce for any Mexican-inspired recipe. These cheesy potatoes are best served at dinner parties as an appetiser or as an addition to a main meal.

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Serves: 4

Ingredients:

Nacho Cheese Sauce:

• 1/2 cup cashews (soaked in hot water for 10 minutes and drained)
• 1 clove garlic
• 4 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1/2 cup soy or oat milk
• 1/2 tsp turmeric
• 1/4 tsp smoked paprika

Plant-based “Chicken” Salt Seasoning:

• 1/4 cup nutritional yeast
• 1/4 tbsp dried parsley
• 1/2 tsp garlic power
• 1/4 tsp smoked paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• pinch of salt and pepper

Other Ingredients:

• 6 potatoes (sliced into wedges)
• 1 tbsp olive oil
• garnish: fresh parsley and chilli powder

Preparations:

1. Preheat oven to 200°C and line a baking tray.


2. Place all seasoning ingredients into a food processor and process until fine and flour-like.


3. Place potatoes into a large bowl with olive oil and mix well. Pour over the seasoning and mix well.


4. Transfer to the baking tray and roast in the oven for 35 minutes, turning halfway, or until golden and crispy on the outside and tender inside.


5. Meanwhile, blend all nacho cheese sauce ingredients until smooth a food processor.


6. Pour the nacho cheese sauce over the potato wedges and garnish with parsley and chilli powder. Serve and enjoy! Store leftovers in the fridge for 4 – 5 days.

Watch the video: https://www.youtube.com/embed/6lOjnbsOUNs

Source URL: https://chloeevegan.com/recipe/nacho-cheese-potatoes/

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