Vegan Cheesy Fiesta Potatoes
Transform your taco night or party table with these mouthwatering Vegan Cheesy Fiesta Potatoes! This vibrant recipe combines perfectly roasted and seasoned russet potato cubes with a creamy, dairy-free cheese sauce crafted from nutritional yeast and cashews. The silky sauce is infused with bold flavors like smoked paprika, garlic, and diced tomatoes with green chilies for a festive kick. Topped with fresh scallions and cilantro, these potatoes deliver a satisfying mix of crispy golden edges and rich, cheesy goodness—all completely plant-based! Quick to prep and brimming with zesty appeal, this dish is perfect as a crowd-pleasing appetizer or a flavorful side for your favorite Tex-Mex meals.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
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
Instructions
Preheat the oven to 425°F (220°C).
Dice the russet potatoes into 1-inch cubes and place them in a large mixing bowl.
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.
Spread the seasoned potatoes in a single layer on a large baking sheet.
Roast the potatoes in the preheated oven for 25 to 30 minutes, flipping halfway through, until golden brown and crispy.
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.
In a high-speed blender, combine the soaked cashews, nutritional yeast, almond milk, and lemon juice. Blend until smooth and creamy.
Transfer the cheese sauce to a small saucepan and heat over medium heat, stirring continuously for 5 minutes until slightly thickened.
Turn off the heat and stir in the diced tomatoes with green chilies until well distributed.
Once the potatoes are roasted, transfer them to a serving platter and pour the cheese sauce over the top.
Garnish with chopped scallions and fresh cilantro before serving.
Serve immediately while hot, and enjoy your Vegan Cheesy Fiesta Potatoes!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 4.6 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1341 mg | 29% | |
*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.
