Print Options:

Crispy Potatoes with Vegan Nacho Sauce

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Crispy Potatoes with Vegan Nacho Sauce

 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.