Healthy Animal Style Loaded Potato Wedges (vegan)
Nothing compares to these fully-loaded and healthy animal-style fries. Easily make this vegan sheet pan recipe for a delicious and hearty plant-based meal that your whole family will love!
Servings: 8
Equipment
- 1 sheet pan, lined
- 1 frying pan for the grilled onions
- 1 high speed blender for the cheese sauce
Ingredients
For the roasted potatoes:
- 4-5 medium Russet potatoes, washed
- 3-4 tabelspoons avocado oil
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
For the grilled onions:
- 1 large red onion, peeled, cut ½ and thinly sliced
- 1 tablespoon avocado oil
- salt and pepper, to taste
For the vegan cheese sauce:
- 1 cup soft/soaked raw cashews
- ¾ cup vegetable stock *More as needed to thin the sauce
- 4 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 garlic clove
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
The remaining toppings:
- 1 cup ketchup *or how much you desire
- 1-2 large tomatoes, diced
- ½ cup finely diced dill pickles
Instructions
- *Make sure you have soaked cashews before starting. You can do this by placing them in a bowl of water overnight or covering them in boiling water for 30 minutes to an hour.
- Roast the potatoes. Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone mat. Wash and scrub but do not peel the potatoes. (The skin is the best part). Cut the potatoes into wedges and place them on the lined pan. Drizzle with avocado oil and sprinkle the garlic powder, paprika, salt, and pepper over the top of the potatoes. Toss it all up so that the potatoes are fully and evenly coated. Spread out the potatoes into a single, even layer. Cook in the oven for 25-35 minutes. (The sweet spot was 30 minutes for me). Look for soft on the inside, crispy on the outside. They should become golden brown.
- Grill the onions. Grab a frying pan. Add avocado oil to the pan over medium heat. Once the oil is heated, add the sliced onion, salt, and pepper. Turn the heat to low-medium and cook the onions for about 8-12 minutes until they are caramelized. Stirring about every 45 seconds, or so. Set them aside.
- Prepare the vegan cheese sauce. Grab a blender and place all of the ingredients into the blender. This includes vegetable stock, cashews, nutritional yeast, apple cider vinegar, garlic, onion powder, paprika, turmeric, chili powder, salt, and pepper. Blend it up until you have a smooth and creamy sauce. Add additional vegetable stock if needed to thin it out a bit. Set it aside.
- Prepare the veggies. Dice the tomatoes and finely dice the pickles.
- Assemble the potatoes. Once you remove the potatoes from the oven, immediately top them with everything. Start by pouring all of the blended cheese sauce over the top. Next, add the ketchup. Next, grilled onions, tomatoes, and lastly the pickles.
- Eat immediately. Enjoy!
Notes
I recommend eating them right away. They do not save well because the potatoes get soggy. If you do decide to keep the leftovers, store them in an air-tight container in the fridge for up to one day.
Make sure you have soaked cashews prepared for this recipe.
Feel free to add additional toppings as you desire such as guacamole or avocado.
Do not replace the vegetable stock with water. The stock brings a great amount of flavor to the cheese sauce.