potatoes and cheese

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Oil-Free Roasted Potato Wedges with Nacho “Cheese”

2-5 medium sized russet potatoes, rinsed, dried and cut into wedges
¼ cup vegetable broth
2 tbsp. brown rice bread crumbs
½ tsp. garlic powder
½ tsp. smoked paprika
½ tsp. salt

Preheat oven to 400 degrees Fahrenheit. If you don’t have a non-stick baking sheet, lightly spray a baking sheet with a canola oil spray.

Place potatoes in a medium sized bowl and toss with remaining ingredients. Mix to coat potatoes then place on baking sheet and roast for 40 minutes (turning wedges once halfway).

Nacho “Cheese”

1 cup raw cashews, soaked overnight
¼ cup water
3 tbsp. nutritional yeast
1 tbsp. lemon juice
1 tbsp. apple cider vinegar
½ tsp. smoked paprika
½ tsp. onion powder
1 small tomato, peeled

Blend ingredients until smooth. “Cheese” keeps in an airtight container for up to 1 week.

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