These Vegan Cheesy Potato Wedges are a perfect snack when you’re craving something cheesy and comforting. The potatoes are air fried so they’re a much healthier choice than regular fried potatoes.
Cheese fries and mac & cheese have been my comfort foods as long as I can remember. Since going vegan, I’ve been able to have lots of tasty vegan mac and cheese but haven’t got around to making my own cheese fries.
And let’s be honest, no matter how tasty they might be, I don’t really want to be eating deep fried potatoes much anymore either.
That’s why I’m so glad I had the chance to review JL Field’s new book, The Vegan Air Fryer, because it has a tasty recipe for Vegan Cheesy Potato Wedges that hits the spot without deep frying any potatoes.
The Vegan Air Fryer
The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors shows readers how to air fry foods with little or no oil to make healthier versions traditionally fried recipes. JL shares air frying basics as well as more in-depth recipes.
Chapters included are: breakfasts and brunch, starters and snacks, side dishes, main dishes, one-basket meals, and desserts. Yes, you can even make desserts in the air fryer!
I have really enjoyed the recipes that I’ve tried from JL’s book like the Soy Curl Fries, Roasted Brussels Sprouts, Mongolian Tofu and of course these Cheesy Potato Wedges. Next on my list to try are the Fruit Pastry Pockets and the Slider and Bacon Bloody Mary’s.
If you’re new to air frying or an old pro at it, I think you’ll love this book!
Vegan Cheesy Potato Wedges
These vegan Cheesy Potato Wedges were really easy to make. Matt and I enjoyed them so much, I made them again later in the week for a movie night snack.
Although JL used fingerling potatoes, I had to use small baby potatoes because I could not find fingerling potatoes anywhere (and I tried a few places!). I cut those in 4 to make them skinnier like the fingerling potatoes would have been.
If you have an air fryer, you’re going to love making these potatoes. I like the potatoes even without the cheesy sauce which is saying a lot because I love anything (vegan) cheesy.
No Airfryer? No Problem – Bake them in the Oven
If you don’t have an air fryer, you can still enjoy these tasty potatoes!
Simply bake the potatoes at 375 degrees for about 20 minutes (or until done to your liking) then top with cheese! I’ve tried them this way too and they are just as delicious.
[clickToTweet tweet=”These #Vegan Cheesy Potato Wedges are a perfect snack when you’re craving something comforting.” quote=”These #Vegan Cheesy Potato Wedges are a perfect snack when you’re craving something comforting.”]
Vegan Cheesy Potato Wedges
Try these potato wedges if you love potato skins but want that potato, too. This is a great side dish and also a fun recipe to make for game day noshing. This recipe is from The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission.
For the Potatoes
Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise and transfer them to a large bowl. Add the oil, salt, pepper, and garlic powder to the potatoes. Toss to coat. Transfer the potatoes to the air fryer. Cook for 16 minutes, shaking halfway through the cooking time.
Combine the cashews, turmeric, paprika, nutritional yeast, and lemon juice in a high-speed blender. Blend on low, slowly increasing the speed and adding water as needed. Be careful to avoid using too much water, as you want a thick, cheesy consistency.
Transfer the cooked potatoes to an air fryer–safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges. Place the pan in the air fryer and cook for 2 more minutes at 400°F.
* I could not find fingerling potatoes so I used baby potatoes cut into quarters.
**Omit the olive oil for a no-oil option
You may also enjoy...
Mary Ellen Valverde MS, CNS, LDN is a licensed nutritionist and Certified Nutrition Specialist helping clients regain their energy, confidence and health through a plant-based diet. She received her master’s degree in nutrition from the University of Bridgeport and completed her nutrition residency at the functional medicine clinic of Dr. Kara Fitzgerald.