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Crispy potatoes are loved by kids, adults and seniors as well. They are super easy to make, delicious to eat and are mind-blowingly nutritious! The show stopper is vegan nacho sauce, and it tastes similar to the cheese sauce, maybe even better! Let’s just start preparing this hearty dish.
2 lbs mixed baby potatoes halved
3 tbsp canola oil
1 cup raw unsalted cashews, soaked overnight and drained
3 tbsp lemon juice
½ tsp chili powder
½ tsp ground cumin
½ tsp sweet paprika
½ tsp garlic powder
1 tsp Coarse sea salt
¼ cup nutritional yeast
½ jalapeno chili, seeded and chopped
1
Preheat oven to 450 degrees F.
3
Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. On a
rimmed baking sheet, spread potatoes evenly; roast 30 minutes until
golden and crispy, stirring once.
4
Meanwhile in a blender, puree cashews, lemon juice, chilli powder, cumin, paprika, garlic powder, sea salt, nutritional yeast, and jalapeno with 1 cup water until smooth.
5
Transfer to a saucepan; heat on medium-low 5 minutes or until warm,
stirring occasionally. Makes about 1 2/3 cup.
6
Transfer to a bowl; serve with roasted potatoes. (Refrigerate remaining
sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.)
Nutrition Facts
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 380
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 2g10%
- Sodium 520mg22%
- Total Carbohydrate 47g16%
- Dietary Fiber 6g24%
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
2 lbs mixed baby potatoes halved
3 tbsp canola oil
1 cup raw unsalted cashews, soaked overnight and drained
3 tbsp lemon juice
½ tsp chili powder
½ tsp ground cumin
½ tsp sweet paprika
½ tsp garlic powder
1 tsp Coarse sea salt
¼ cup nutritional yeast
½ jalapeno chili, seeded and chopped
Directions
1
Preheat oven to 450 degrees F.
3
Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. On a
rimmed baking sheet, spread potatoes evenly; roast 30 minutes until
golden and crispy, stirring once.
4
Meanwhile in a blender, puree cashews, lemon juice, chilli powder, cumin, paprika, garlic powder, sea salt, nutritional yeast, and jalapeno with 1 cup water until smooth.
5
Transfer to a saucepan; heat on medium-low 5 minutes or until warm,
stirring occasionally. Makes about 1 2/3 cup.
6
Transfer to a bowl; serve with roasted potatoes. (Refrigerate remaining
sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.)
She is a true vegan concept lover by heart. Over 5 years of experience she is a professional foodie and nutrition decoder. Her every writing is researched based and she strictly sticks to scientific facts and figures. Along with vegan food she is here to explain and change lifestyle into a true vegan! Her honest and to the point writing will make you carry away in her vegan world!
