Crispy Potatoes with Vegan Nacho Sauce

Name: Crispy Potatoes with Vegan Nacho Sauce
Prep time: 15 min
Total time: 45 min
Yield: 4
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

By The Good Housekeeping Test KitchenPublished: Jan 15, 2016

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Food, Serveware, Dishware, Ingredient, Drink, Root vegetable, Dish, Tableware, Produce, Meal,

Mike Garten

Yields:

4

Prep Time:

15 mins

Total Time:

45 mins

Jump to recipe

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

Want more vegan recipes? Check out our new vegan dinners cookbook!

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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

Directions

1. Step 1Preheat 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.
2. Step 2Meanwhile 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.)

From: Good Housekeeping US

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