Dairy Free Cheese Sauce with Baked Baby Potato Wedge Fries
Prep time
Cook time
Total time
The dairy free cheese sauce can be prepared ahead. It will thicken as it chills, so you may need to bubble it for just a few minutes before serving. However, note that the cook and prep times reflect the fact that you can make the cheese sauce while the wedges fries bake.
Author: Alisa Fleming
Serves: 3 servings wedge fries + 1-1/4 cups sauce
Ingredients
Baked Baby Potato Wedge Fries
- 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
Dairy Free Cheese Sauce
- 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
Instructions
Baked Baby Potato Wedge Fries
- 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.
Dairy Free Cheese Sauce
- 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.
Notes
Potato Notes: I use Dutch Yellow Baby Potatoes, which I purchase at Trader Joe's, for both the sauce and the wedges. They're thin-skinned and creamy, so they don't need to be peeled and blend up well.
The dairy free cheese sauce recipe makes enough for a double batch of wedge fries. If you opt to double up, use two baking sheets to avoid over-crowding the potatoes. You can bake them at the same time, but switch the sheets on the oven racks half way through.
The dairy free cheese sauce recipe makes enough for a double batch of wedge fries. If you opt to double up, use two baking sheets to avoid over-crowding the potatoes. You can bake them at the same time, but switch the sheets on the oven racks half way through.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-cheese-sauce