I’m back to posting recipes again here on the blog after a brief hiatus. If you follow me on Instagram, I started sharing very easy recipes there with straightforward how-to and what not. But with a new blog layout and more cohesive categories, it’s going to be very easy for you to find my recipes now.
So a month ago, I purchased an air fryer after some serious contemplation. I mean, I don’t want it to be another kitchen appliance sitting on the counter that’s hardly used. Waste not, want not is my mantra. So what made me cave in you ask? Just some crispy-on-the-outside yet buttery-soft potato wedges that continue to taunt me in my dreams.
Ha, dreams do come true! Sounds cheesy I know but guess what? to satisfy this insane craving, I have two back to back recipes for you today! So how does air-fry potato wedges with cheese sauce sound? I guess cheesiness served with gusto, eh?
One of the many struggles of a new vegan is how to fight the so-called cheese addiction. However, and like I said many times, becoming vegan now is a lot more easy than it was years ago when meat and dairy free alternatives are limited to non-existent. While you can always buy vegan cheese from the grocery (my favorite is Miyoko’s), it’s pretty easy to make it. This vegan cheese sauce recipe is an offshoot of my vegan cheese dips posted here.
I don’t really use oil in a lot of my recipes but certain dishes call for it so my rule of thumb is not to go beyond 1 tablespoon. Oil is empty calorie, it’s processed comparable to junk food, it’s basically fat that offers no nutritional value. I tried making these wedges without oil but they turned out flat and unappetizing.
With all of that said, here’s the recipe for both. I hope you enjoy it!
Crispy on the outside, buttery-soft inside. These potato wedges are easy to make. Add the vegan cheese sauce, it’s an appetizer in a whole new level.
- 4-5 medium size russet potatoes, skin intact
- 1 tbso olive oil
- garlic powder
- 1 cup raw cashews
- 1/2 cup water
- 2 tbsp miso paste
- 1 tbsp nutriotoinal yeast
Pre-heat air fryer 350 degrees for 5 minutes (or follow your air fryer instructions)
Cut potatoes, leaving the skin intact so you retain the fiber
Coat wedges with 1 tbsp olive oil
Transfer to air fryer and cook for 25 minutes
Optional: Top with garlic powder
Combine all ingredients in a blender or food processor
Add water if the cream is too thick. Add more cashews if consistency is too thin
Serve as a side sauce or pour over the wedges