Vegan Parmesan Potato Wedges & Pizza Dipping Sauce

Cheese and potatoes equal a match made in heaven!

These vegan parmesan wedges are packed full of 'cheesy', herby goodness and are paired with the best homemade pizza dipping sauce.

This pizza sauce is a go-to in my house, we spread it over pitta bread and tortilla wraps for a quick pizza and it is foolproof!

The potato wedges are fluffy on the inside and crispy on the outside, with an extra little crunch from the cashews in the vegan parmesan. YUM!

POTATO WEDGES

To make the potato wedges start by cutting and washing six small red potatoes into wedges. To do this cut your potato in half lengthways and then cut each half into half again (lengthways). If the wedges are still too thick, cut each quarter in half again.

Then season the wedges with olive oil, dried mixed herbs, salt and pepper and stir until the seasoning is evenly distributed.

Whenever I make potato wedges I always half cook them in the microwave because I HATE raw potato. I also find that microwaving them first makes them more fluffy on the inside. But if you don't have a microwave just bake your wedges for an extra 10 - 15 mins in the oven.

Cook the wedges in the microwave for 5 mins on the highest setting. After 5 mins you should be able to cleanly stick a knife through the wedges. Meanwhile preheat the oven to 220°c / 200°c fan.

VEGAN PARMESAN

While the potatoes are cooking in the microwave combine cashew nuts, garlic powder, nutritional yeast and salt in a blender.

The vegan parmesan was inspired by the minimalist baker's recipe. This 'parmesan' is amazing on pizza, pasta or even salads.

Pulse the 'parmesan' until it resembles a powder like consistency.

After having cooked in the microwave, transfer the wedges to a baking tray lined with greaseproof baking paper and bake in the oven for 15 mins.

PIZZA DIPPING SAUCE

To make the pizza dipping sauce begin by soaking 1/4 dried red chilli in boiling water for a few minutes until softened. If you don't have dried red chillis you can use about 1/4 tsp of chilli flakes (use a bit less if you can't handle the heat).

Then in a blender add the softened red chilli, tinned tomatoes, dried mixed herbs, garlic powder, olive oil, salt and a drop of maple syrup.

I always add sugar or maple syrup to tinned tomatoes to help get rid of the slightly bitter taste tomatoes can have.

Blend until smooth.

After 15 mins, take the potatoes wedges out of the oven and sprinkle the vegan parmesan over the wedges.

You can use as much or as little as you like - if you have some 'parmesan' leftover just pop it in the fridge as it will last a few weeks.

Bake the 'parmesan' covered wedges for another 5 mins.

Serve with the pizza sauce!

INGREDIENTS:

POTATO WEDGES:

• 6 small red potatoes (washed and cut into wedges)

• 1 tbsp olive oil

• 1/2 tsp dried mixed herbs

• Salt

• Pepper

PARMESAN:

• 1/4 tsp cashew nuts

• 1/4 tsp garlic powder

• 1 1/2 tbsp nutritional yeast

• Salt

PIZZA SAUCE:

• A quarter of a dried red chill (or 1/4 tsp chilli flakes)

• 1/2 cup tinned tomatoes

• 1/8 tsp dried mixed herbs

• 1/8 tsp garlic powder

• 1/4 tsp olive oil

• Salt

• A drop of maple syrup

METHOD:

1) Begin by washing and chopping the potatoes (for an explanation on how to cut wedges see above).

2) Then put your potato wedges in a large, microwave-safe bowl and season them with salt, pepper, dried mixed herbs and olive oil. Cook the wedges in the microwave for 5 mins on high heat. (If you do not have a microwave just bake your wedges for an extra 10 - 15 mins in the oven).

3) While the wedges are in the microwave start making the vegan parmesan. Put the cashew nuts, garlic powder, nutritional yeast and salt in a blender and pulse until it resembles a powder-like consistency.

4) After the wedges have been in the microwave for 5 mins, transfer them to a baking tray lined with greaseproof baking paper and bake in the oven for 15 mins.

5) Meanwhile, start making the pizza dipping sauce by adding all of the pizza sauce ingredients in a blender and blending until smooth. If the sauce tastes a little bitter add another drop or two of maple syrup.

6) After 15 mins remove the wedges from the oven and sprinkle the 'parmesan cheese' over the potatoes. Use as much or as little as you like! Put the wedges back in the oven to bake for another 5 mins.

7) Once cooked serve the wedges with the pizza dipping sauce and eat straight away.