Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits
User Reviews
5.0
24 reviews
Excellent
Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits
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Loaded Vegan Baked Potato Wedges - These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection!
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Ingredients
- 3 - 4 Russet potatoes
- 2 teaspoons oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the cheese sauce:
- 3/4 cup raw cashews
- 2 tablespoons nutritional yeast
- 1 clove of garlic
- 2 teaspoons lemon juice
- 1/4 teaspoon onion powder
- 1/2 teaspoon of salt
- 1/2 teaspoon ground dry mustard or 1/2 teaspoon of stoneground mustard
- 1 cup water
- 1 teaspoon flour use corn starch or tapioca starch for gluten-free
- generous dash of black pepper
For the tofu bacony bits:
- 7 ounces of firm or extra firm tofu pressed for 15 minutes
- 1 1/2 tablespoons of soy sauce
- 2 teaspoons oil
- 1 1/2 teaspoons of smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of sugar or maple syrup
- a few drops of liquid smoke optional
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Instructions
- To make potatoes, slice the potatoes into the wedge size that you want and add to a large saucepan filled with water.
- Bring to a boil. Then continue to boil for 3-4 minutes or until the potatoes are just starting to get soft. Drain and pat well to dry for a few minutes.
- Then toss the potatoes with oil, salt, and pepper. Spread them on a parchment-lined baking sheet.
- For tofu bacony bits: slice up the tofu into small cubes then add the rest of the ingredients to the tofu bowl and toss well to coat.
- Spread these tofu cubes on another parchment lined baking sheet or a different parchment paper on the same baking sheet with your potatoes. Tofu might get cooked faster than the potatoes, so use a separate sheet. Spread it in an even single layer.
- Put it in the oven at 425 degrees Fahrenheit (220 c) . Check after 15 minutes if the tofu is starting to get crisp on the edges. Move the tofu around so that the tofu can crisp evenly .
- Remove the tofu once it's crispy depending on your oven. It might be done at 25 minutes or 30 minutes.
- Remove the potatoes when they are getting brown on some edges. That might take another 5-10 minutes.
- Make your cheese sauce by blending all of the ingredients until smooth. Transfer this cheese mixture into a saucepan over medium heat and cook it until the mixture has thickened evenly.
- You want to keep stirring it frequently because it will start to clump at the bottom.
- Once thickened, remove from heat. Serve the fries topped with the cheese sauce, tofu bacony bits, and green onion, and some black pepper if you like.
Notes
- Nut-free: use my nut-free queso
- You can soak the cashews in hot water for 15 minutes and then drain. Soaking them in hot water speeds up the process and helps them blend up creamy.
- I usually just use unsoaked cashews and blend them for a minute in a blender. Then I let the mixture sit for 5-10 minutes and then blend it again. Letting it sit is like an automatic soak of the blended cashews
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
41g
(14%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
653mg
(27%)
Potassium
931mg
(27%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
60IU
(1%)
Vitamin C
13mg
(14%)
Calcium
99mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 653mg | 27% |
| Potassium | 931mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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