Plant-Based Nacho Cheese Potatoes

Name: Plant-Based Nacho Cheese Potatoes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American, Latin American
Ingredients: - 1/2 Cup Cashews (soaked in hot water for 10 minutes and drained); - 1 Clove Garlic; - 4 Tbsp Nutritional Yeast; - 1 Tbsp Lemon Juice; - 1 Tbsp Tahini; - 1/2 Cup Soy or Oat Milk; - 1/2 Tsp Turmeric; - 1/4 Tsp Smoked Paprika; - 1/4 Cup Nutritional Yeast; - 1/4 Tbsp Dried Parsley; - 1/2 Tsp Garlic Power; - 1/4 Tsp Smoked Paprika; - 1/4 Tsp Dried Thyme; - 1/4 Tsp Dried Rosemary; - Pinch of Salt and Pepper; - 6 Potatoes (Sliced into wedges); - 1 Tbsp Olive Oil; - Garnish: Fresh Parsley and Chilli Powder

6 steps

Prep:5minCook:40min

Plain potatoes have nothing on these saucy and salty nacho cheese potatoes. 🔥

Updated at: Mon, 30 Oct 2023 21:30:52 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories438.1 kcal (22%)

Total Fat15 g (21%)

Carbs59.4 g (23%)

Sugars3.4 g (4%)

Protein19.1 g (38%)

Sodium142.7 mg (7%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Preheat oven to 200 and lime a baking tray.

Step 2

Place all seasoning ingredients into a food processor and process until fine and flour-like.

Step 3

Place potatoes into a large bowl with olive oil and mix well. Pour over the seasoning and mix well.

Step 4

Transfer to the baking tray and roast in the oven for 35 - 40 minutes, turning halfway.

Step 5

Meanwhile, blend all nacho cheese sauce ingredients until smooth in a food processor.

Step 6

Pour the nacho cheese sauce over the potato wedges and garnish with parsley and chilli powder. Serve and enjoy! Store leftovers in the fridge for 4 - 5 days.