MEXICAN WEDGES WITH VEGAN NACHO CHEESE SAUCE

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PREP TIME           COOK TIME           TOTAL TIME

    15 mins.                 35 mins.                    50 mins.

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Spiced Mexican Wedges with homemade Vegan Sour Cream and Nacho Cheese Sauce. Creamy, Cheesy, Spicy and Simple to make.

Author: Crazy Vegan Kitchen

Recipe type: Side/Main

Serves: Serves 4

INGREDIENTS

• Potato Wedges:
• 3 Large Potatoes, peeled and cut into wedges
• 1½ teaspoons Oil
• 1½ teaspoons Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Paprika
• ½ - 1 teaspoon Cayenne (depends on how spicy you want them to be)
• 1 teaspoon Dried Parsley
• Salt/Pepper, to taste
• 
  
• 1 recipe Vegan Nacho Cheese Sauce
• 1 recipe Homemade Vegan Sour Cream
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• Extras:
• Cilantro, for garnishing
• Diced Red Pepper, for garnishing

INSTRUCTIONS

1. Make Potato Wedges: Preheat oven to 180 degrees Celsius and have a baking sheet ready.
2. In a large bowl, combine your potato wedges with oil, cumin, coriander, paprika, cayenne and dried parsley. Season liberally with salt and pepper, and then toss everything until all the seasoning has been evenly distributed on the potato wedges.
3. Once everything has been mixed well, transfer wedges to baking sheet and make sure they are placed on the baking sheet in a single row. You want your wedges to roast, not steam!
4. Pop into the oven for 35 minutes, giving the wedges a turn halfway through the cooking process.
5. Whilst the wedges are in the oven, prepare your Vegan Nacho Cheese Sauce and Homemade Sour Cream.
6. After 35 minutes, check that your wedges are done, check that they are cooked through and tender. If they arent, let them bake for another 10 minutes. When they are done, serve with prepared sauces (drizzle them on if you wish) and garnish with coriander and diced pepper.