Crispy Potatoes with Vegan Nacho Sauce

Crispy Potatoes with Vegan Nacho Sauce

THE GOOD HOUSEKEEPING TEST KITCHEN
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer
Servings 4 People
Calories 380 kcal

Ingredients
  

  • 2 lb. mixed baby potatoes halved
  • 3 tbsp. canola oil
  • 1 cup raw unsalted cashews soaked overnight and drained
  • 3 tbsp. lemon juice
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. garlic powder
  • 1 tsp. Coarse sea salt
  • 1/4 cup nutritional yeast
  • 1/2 jalapeno chile seeded and chopped

Instructions
 

  • Preheat oven to 450 degrees F. Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. On rimmed baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy, stirring once.
  • Meanwhile in blender, puree cashews, lemon juice, chili powder, cumin, paprika, garlic powder, sea salt, nutritional yeast, and jalapeno with 1 cup water until smooth. Transfer to 2-quart saucepan; heat on medium-low 5 minutes or until warm, stirring occasionally. Makes about 1 2/3 cup. Transfer to bowl; serve with roasted potatoes. (Refrigerate remaining sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.)
Keyword Nacho, Vegan

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