Dairy Free Cheese Sauce with Baked Baby Potato Wedge Fries

• Vegetarian
• Gluten free

• Produce

  • 1 lb Baby potatoes
  • 1/2 cup Carrots
  • 1/2 cup Yellow potato

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 tbsp Olive

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 Pinch Cayenne
  • 2 tbsp Nutritional yeast
  • 1 1/4 tsp Salt

• Nuts & Seeds

  • 1/3 cup Cashews, raw unsalted

• Dairy

  • 1 cup Silk unsweetened cashew milk beverage

Found on godairyfree.org

Description

Ingredients

• 1 pound baby potatoes
• ½ tablespoon olive (not extra-virgin), avocado, rice bran, or grapeseed oil
• ¼ to ⅜ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup peeled and chopped carrots (2.5 ounces)
• ½ cup chopped yellow potato (2.5 ounces)
• ⅓ cup raw unsalted cashews (1.75 ounces)
• 1 cup Silk Unsweetened Cashew Milk Beverage, divided
• 2 to 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch cayenne

Directions

• Preheat your oven to 400ºF and optionally line a baking sheet with a silicone baking mat or parchment paper.
• Cut the baby potatoes in half vertically. Cut each half into three wedges vertically – to get 6 long wedges per baby potato.
• Place the wedges on the prepared baking sheet and drizzle with ½ tablespoon olive or grapeseed oil. Sprinkle on the salt and pepper. Toss the wedges to coat.
• Spread the wedges out on the baking sheet and turn them all upright, skin side down. Bake for 30 to 40 minutes, or until lightly browned.
• While the potatoes bake, steam or boil the carrots and potatoes until quite tender, about 20 minutes.
• Pulse the cashews in a spice grinder or food processor until completely ground into a flour, about 30 seconds.
• Add the cooked vegetables to a blender, followed by half of the cashew milk beverage, then the ground cashews, nutritional yeast, lemon juice, salt, and cayenne. Blend until smooth. Add the remaining milk beverage and blend to combine.
• Pour the cheesy mixture into a medium pan and bring it to a bubble over medium heat. Reduce the heat to medium-low and cook for about 5 minutes, whisking often, or until it thickens to your desired consistency.
• Serve with the baked baby potato wedge fries. Store leftovers in an airtight container in the refrigerator for up to 3 days. If it thickens too much, simply reheat with enough milk beverage to reach your desired consistency.