For a tasty Mexican-style snack or appetizer, try spicy potato wedges that are crispy and full of flavor. Serve them with vegan sour cream and zesty nacho cheese sauce.
Ingredients: 4 large potatoes, washed and cut into wedges. 2 tbsp olive oil. 1 tsp chili powder. 1 tsp paprika. 1/2 tsp cumin. 1/2 tsp garlic powder. Salt to taste. 1 cup raw cashews, soaked overnight. 1/4 cup water. 2 tbsp lemon juice. 1 tbsp apple cider vinegar. 1/2 tsp onion powder. 1/4 tsp garlic powder. Salt to taste. 1/2 cup nutritional yeast. 1/4 cup canned diced tomatoes. 1/4 cup pickled jalapeos. 1/4 cup unsweetened almond milk.
Instructions: Warm the oven up to 425F 220C. Add the potato wedges to a large bowl and mix in the olive oil, chili powder, paprika, cumin, garlic powder, and salt. Make sure the wedges are covered evenly. Place wedges in a single layer on a parchment-lined baking sheet. Flip the wedges over halfway through the 2530 minute baking time to make them crispy and golden brown. Make the vegan sour cream while the wedges are baking. Cashews that have been soaked should be mixed with water, lemon juice, apple cider vinegar, onion powder, garlic powder, salt, and apple cider vinegar. Mix until it's creamy and smooth. Make the seasonings taste better. Add nutritional yeast, diced tomatoes, pickled jalapeos, and almond milk to a blender. Blend until the sauce is smooth and creamy. Make the seasonings taste better. Serve the hot Mexican wedges with vegan sour cream and nacho cheese sauce on the side so that people can dip them in.
Prep Time: 15 minutes
Cook Time: 30 minutes
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