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baked potato wedges topped with vegan cashew cheese sauce and tofu bacon bits
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5 from 9 votes

Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

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!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer, Side
Cuisine: American
Keyword: baked potato wedges, baked potatoes vegan, crispy potato wedges
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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.

Video

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

Calories: 363kcal | Carbohydrates: 41g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Sodium: 653mg | Potassium: 931mg | Fiber: 4g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 13mg | Calcium: 99mg | Iron: 4mg