Once you try these Vegan Air Fryer Potato Wedges with Cheese Sauce, they may become your favorite way to enjoy potatoes! Perfectly seasoned and crispy, they're easy to make in your air fryer with little to no oil. Top them with a cheesy vegan sauce for the ultimate snack or side dish.
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If you love making hand cut french fries in your air fryer, seasoned crispy air fryer home fries, and other easy vegan potato recipes, wait until you try these cheesy potato wedges!
These air fryer vegan cheesy potatoes will remind you of the flavors of potato skins, but they are much easier to make.
It's one of the many delicious recipes you'll find inside The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors by JL Fields.
I received a complimentary copy of The Vegan Air Fryer to facilitate this review. All opinions are my own.
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Why you'll love this recipe
- The potatoes are crispy on the outside and tender on the inside.
- You can make them with fingerling or baby potatoes, which are easy to cut into wedges.
- While delicious on their own, they are incredible topped with the cashew-based vegan cheese sauce.
Ingredients and substitutions
Besides olive oil, spices, and lemon juice, you will need these special ingredients:
- Fingerling potatoes: While the original recipe calls for these small, narrow potatoes, any small waxy potatoes can be used such as new potatoes, baby potatoes, or Yukon gold potatoes.
- Raw cashews: While not technically "raw" since they are roasted to remove the shells, these nuts make a great base for creamy sauces.
- Nutritional yeast: These yellow flakes provide the cheesy flavor for the sauce.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Cut the potatoes into wedges and season with olive oil, salt, pepper, and garlic powder.
- Air fry them, shaking half way through the cooking time.
- Meanwhile, prepare the sauce in a high-speed blender using raw cashews, turmeric, paprika, nutritional yeast, lemon juice, and water.
- Transfer the cooked potatoes to an air fryer–safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges and air fry for two more minutes.
Amy's tips
- For best results, do not crowd the air fryer basket or tray. It's better to make this recipe in two batches if your appliance is small to allow the wedges to crisp up in a single layer.
- Soak the raw cashews in advance if you don't have a high-speed blender such as a Vitamix. To soak, place the cashews in a bowl and cover with water. Cover the bowl and place in your refrigerator for a few hours or overnight.
- Short on time or you forgot to soak the cashews? Place them in a bowl of very hot water for 15 minutes. Drain and proceed with the recipe.
Serving suggestions
If you want to skip the cheesy sauce, air fried crispy potato wedges are also delicious with a variety of dipping sauces.
Try them with ketchup, homemade cashew Ranch dressing, homemade vegan thousand island, or vegan onion dip. Or drizzle them with a quick vegan onion gravy or oil-free mushroom gravy.
You can also skip the sauce and sprinkle them with vegan Parmesan cheese and herbs such as fresh parsley or dill.
Besides enjoying them as an appetizer or snack, they pair well with sandwiches like vegan chickpea tuna salad or chickpea veggie burgers.
Storing
Leftover air fryer vegan cheesy potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in a microwave safe dish or in your air fryer until heated through. For best results, freezing is not recommended.
Recipe FAQs
If using starchy potatoes like russet potatoes, it's best to soak the wedges in cold water before cooking to remove the excess starch. But since we are using waxy potatoes in this recipe, soaking isn't necessary to make them crispy.
More vegan potato recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Air Fryer Potato Wedges with Cheesy Sauce
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Ingredients
Potatoes
- 1 pound fingerling potatoes, (or any small waxy potatoes such as new potatoes, baby potatoes, or Yukon gold potatoes.)
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
Cheese Sauce
- ½ cup raw cashews
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 2 Tablespoons nutritional yeast
- 1 teaspoon lemon juice
- 2 Tablespoons to ¼ cup water
Instructions
- Preheat the air fryer to 400°F for 3 minutes.
- Cut the potatoes in half lengthwise (or in quarters or eighths for larger potatoes) 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.
- Meanwhile, 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.
Notes
- For best results, do not crowd the air fryer basket. It's better to make this recipe in two batches if your appliance is small.
- I recommend soaking the raw cashews in advance if you don't have a high-speed blender such as a Vitamix. To soak, place the cashews in a bowl and cover with water. Cover the bowl and place in your refrigerator for a few hours or overnight.
- Short on time or you forgot to soak the cashews? Place them in a bowl of very hot water for 15 minutes. Drain and proceed with the recipe.
Nutrition
Nutritional information is an estimation only.
Michelle McClintock says
Can you have the cheese sauce on the side if you want to dip the wedge fries instead?
Amy Katz says
Yes, absolutely!
El says
Does the nutrition info include the cheese sauce or just the potatoes?
Amy Katz says
It includes the cheese sauce.
Jane says
First thing I've made in the fryer that, I bought my culinary son, was sitting collecting dust. I read another comment, which encouraged me to soak my cashews 1st-this seems a normal process.
It was still really thick, no drizzling happening there. Anyway the dish was absolutely delicious. I had to stop myself from guzzling them. Ty.
Jar says
Huh?? I tried this and it wasn’t a good experience. There was so little in the vitamix that it didn’t cover the blades. I turned it on low and little bits of cashew would be flung to the lid and the sides. I scraped everything down...turned it on low...same thing. I had to add a significant amount of water to get the sauce even close to smooth. Now I have a thin watery sauce. Not what I hoped for...am I doing something wrong??
Amy says
I know exactly what you're talking about. It didn't work very well for me in the Vitamix either because the container isn't full enough to blend. Unfortunately this recipe is from a cookbook (The Vegan Air Fryer), so I'm not sure how the author made it work. But I have found that little personal size blenders like the Ninja work really well for making small quantities of sauce.
Jar says
Frustrating that is not mentioned in the recipe. I was planning to order the cookbook, but won’t after this experience.
Katie says
Amazing recipe, Amy! Thank you for sharing your experience with these delicious cheesy potatoes with us! I tried it and I loved it, but I love everything with cheese on it!! Also, I`m not giving my air fryer for anything - I love to cook with this magical appliance!
Amy says
Aren't air fryers the best? I'm so happy you enjoyed the recipe, Katie!