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.
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.
Variations:If you want to skip the cheesy sauce, these crispy potato wedges are also delicious with ketchup, homemade cashew Ranch dressing, or Vegan French Onion Dip. Or sprinkle them with vegan Parmesan cheese and fresh herbs.Storing and reheating:Leftovers can be stored covered for 3 to 5 days in the refrigerator. Reheat them in a microwave safe dish or in your air fryer until heated through.