Crispy Potatoes with Vegan Nacho Sauce

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This vegan nacho sauce is so good, it may even be better than cheese.

Ingredients

  • 2 lb. mixed baby potatoes halved
  • 3 tbsp. canola oil
  • 1 c. 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 c. nutritional yeast
  • 1/2 jalapeno chile, seeded and chopped

Directions

  1. Preheat oven to 450 degrees F. 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.
  2. Meanwhile in a 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 a bowl; serve with roasted potatoes. (Refrigerate remaining sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.)

What is a vegan diet and how to prepare meals that are vegan and delicious is the main purpose of our website AVeganRecipe.com

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