Cheesy Jalapeño Potatoes

Difficulty: Easy

Serves 4

Sometimes you just gotta treat yoself to a big ol’ bowl of comfort food. The best thing about my cheesy jalapeño potatoes is that they’re not even that bad as far as comfort food goes; the potatoes are baked and the cheesy sauce is nut-based, plus they’ve got jalapeños which are totally a vegetable. They’re gluten and soy free too so just about anybody can tuck into this dish, which is great on its own or as a side (I had mine with hotdogs last night!)


  • 4 large potatoes, washed
  • Olive oil
  • 1 cup raw cashews, soaked overnight
  • 1 cup non-dairy milk (soy works best but use whatever you want)
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 cup jalapeños (I just used the ones in the jar)


  1. Preheat oven to 200°C and line two baking trays with baking paper.
  2. Par boil your potatoes before slicing into chunky wedges and laying out on the baking trays.
  3. Drizzle or spray with olive oil and allow to cook for 30 minutes, or until crispy and brown.
  4. Chuck the cashews, non-dairy milk, nutritional yeast, turmeric, onion powder, garlic powder, salt and 1/4 cup jalapeños into a blender and whizz up until super smooth.
  5. Pour into a saucepan and over medium heat, stir until thickened. If you want it even thicker, you can add a little corn flour at this point.
  6. Remove the potatoes from the oven and sprinkle with salt.
  7. Serve with a drizzle of cheesy jalapeño sauce and a few extra jalapeños.


  • Caeli @ Little Vegan Bear