Crispy Potatoes with Vegan Nacho Sauce

Crispy Potatoes with Vegan Nacho Sauce

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer
Servings 4 People
Calories 380 kcal


  • 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


  • 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

Leave a Comment