Vegan Cheesy Fiesta Potatoes

Get ready to elevate your plant-based snacking game with these Vegan Cheesy Fiesta Potatoes! Perfectly roasted, golden-brown russet potatoes are seasoned with a smoky blend of spices and topped with a lusciously creamy, dairy-free cheese sauce made from cashews, nutritional yeast, and zesty diced tomatoes with green chilies. This recipe is your go-to for a flavorful combination of crispy and cheesy, all while staying entirely vegan. Quick to prepare and bursting with bold, Southwestern-inspired flavors, these fiesta potatoes make the ultimate comfort food side dish or party appetizer. Garnished with fresh cilantro and scallions, they’re as vibrant as they are delicious. Whether you're serving them at a gathering or enjoying them solo, these plant-based potatoes are bound to be a hit!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 0.5 cup Nutritional yeast
• 0.5 cup Raw cashews
• 1 cup Unsweetened almond milk
• 2 tablespoons Lemon juice
• 0.5 cup Diced tomatoes with green chilies
• 0.25 cup Chopped scallions
• 0.25 cup Fresh cilantro

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Dice the russet potatoes into 1-inch cubes and place them in a large mixing bowl.

Step 3

Drizzle the potatoes with olive oil, then add salt, pepper, onion powder, garlic powder, and smoked paprika. Toss to ensure the potatoes are evenly coated with the oil and spices.

Step 4

Spread the seasoned potatoes in a single layer on a large baking sheet.

Step 5

Roast the potatoes in the preheated oven for 25 to 30 minutes, flipping halfway through, until golden brown and crispy.

Step 6

While the potatoes are roasting, prepare the cheese sauce. In a small bowl, cover the raw cashews with hot water and let them soak for 10 minutes, then drain.

Step 7

In a high-speed blender, combine the soaked cashews, nutritional yeast, almond milk, and lemon juice. Blend until smooth and creamy.

Step 8

Transfer the cheese sauce to a small saucepan and heat over medium heat, stirring continuously for 5 minutes until slightly thickened.

Step 9

Turn off the heat and stir in the diced tomatoes with green chilies until well distributed.

Step 10

Once the potatoes are roasted, transfer them to a serving platter and pour the cheese sauce over the top.

Step 11

Garnish with chopped scallions and fresh cilantro before serving.

Step 12

Serve immediately while hot, and enjoy your Vegan Cheesy Fiesta Potatoes!

Nutrition Facts

Serving size	(1220.0g)

Amount per serving	% Daily Value*
Calories	1374.8

Total Fat 56.4g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 2847.1mg	0%
Total Carbohydrate 189.5g	0%
Dietary Fiber 20.0g	0%
Total Sugars 15.8g
Protein 39.4g	0%

Vitamin D 87.8IU	0%
Calcium 611.7mg	0%
Iron 15.4mg	0%
Potassium 4912.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 11.1%

Carbs: 53.3%