Nacho Cheese Potatoes

Nacho Cheese Potatoes

Plain potatoes have nothing on these saucy and salty nacho cheese potatoes. Vegan, refined sugar-free & gluten-free. Recipe provided by @chloeevegan

Makes 8 servings
Total Time 1 Hour
Difficulty Intermediate
Container 1.4L Dry Grains Container & 1.4L Standard Container


For Plant-based Nacho Cheese Sauce:

  • 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

For the Plant-based “Chicken” Salt Seasoning:

  • 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

Other ingredients:

  • 6 Potatoes (Sliced into wedges)
  • 1 Tbsp Olive Oil
  • Garnish: Fresh Parsley and Chilli Powder


  1. Preheat oven to 200°C and line a baking tray.
  2. Place all seasoning ingredients into the 1.4L Dry Grains Container and process until fine and flour-like.
  3. Place potatoes into a large bowl with olive oil and mix well. Pour over the seasoning and mix well.
  4. Transfer to the baking tray and roast in the oven for 35 - 40 minutes, turning halfway.
  5. Meanwhile, blend all nacho cheese sauce ingredients until smooth in the 1.4L Standard Container.
  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.

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