Dairy Free Cheese Sauce with Baked Baby Potato Wedge Fries

1 pound baby potatoes
½ tablespoon olive (not extra-virgin), avocado, rice bran, or grapeseed oil
¼ to ? teaspoon salt
? teaspoon black pepper
Dairy Free Cheese Sauce
½ cup peeled and chopped carrots (2.5 ounces)
½ cup chopped yellow potato (2.5 ounces)
? cup raw unsalted cashews (1.75 ounces)
1 cup Silk Unsweetened Cashew Milk Beverage, divided
2 to 3 tablespoons nutritional yeast

  1. Preheat your oven to 400ºF and optionally line a baking sheet with a silicone baking mat or parchment paper.
  2. Cut the baby potatoes in half vertically. Cut each half into three wedges vertically – to get 6 long wedges per baby potato.
  3. 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.
  4. etc
  5. etc

For Full Instruction: godairyfree.org

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