The Perfect Oil-Free Baked Potato Wedges with Vegan Sriracha Cashew Cream Sauce

My goodness, is there anything more satisfying to the soul than warm carbs? A big plate of fresh baked wedges, my cozy bed, and a really good book (deep sigh..) – now, I know the typical french fry is seen as one of those foods we dare not eat unless we want it stuck to our thighs, but that isn’t even close to what the real thing is. I’m talking slightly crispy on the outside, warm and soft on the inside, bursting with natural flavor – void of the excess chemicals and oils that our friendly fast food chains love to coat on. These are the kind of complex carbs our bodies thrive on!

Carbohydrates get a bad rap here in the US. I am constantly hearing about the fad “low-carb diets” that allow you to drop weight quickly – but there is nothing about these fad diets that will sustain a healthy lifestyle or a healthy weight in the long run. Our bodies need these complex carbs – GOOD carbs, to live an active life! So don’t quit the carbs, quit the chemicals. Quit the processed “foods” that are literally created in labs, and start indulging in more fuel from the earth. Your body will thank you for it, I promise.

 

The Perfect Baked Wedges with Sriracha Cashew Cream Sauce| southernblondevegan.com

Baked Oil-Free Wedges:

Simply wash and peel 1 sweet potato, and 1 regular potato.
Cut into wedges and dump in a large bowl.
Pour enough vegetable broth over the fries to evenly coat.
Season with garlic powder and my favorite pink natural salt (pictured below) – bake at 375F for 45 minutes on non-stick foil, flipping halfway through.

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Let them crisp up for 3-4 minutes on the sheet after you take them out.

Sriracha Cashew Cream Sauce:

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1/2 cup soaked (overnight) cashews
1 tbsp Sriracha (more if you like more heat!)
1/4 cup unsweetened original almond milk
1 clove minced garlic
1 tbsp nutritional yeast
1 tsp pink natural salt

Blend on high in your food processor until creamy. Enjoy friends!

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I also recently did an interview with a herohealthroom.comΒ – (Interview with Sarah Argo of SouthernBlondeVegan.com)- Β about some of my personal reasons behind a vegan diet, raising my toddler vegan, and advice I would give to anyone interested in making the transition. Definitely check out this website for great healthy inspiration!

 

I hope your week is lovely. Life is good today.

xo Sarah

 

 

 

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22 thoughts on “The Perfect Oil-Free Baked Potato Wedges with Vegan Sriracha Cashew Cream Sauce

  1. There is almost nothing more satisfying than warm carbs! Kudos to seeing another fab vegan embracing and empowering delicious whole, complex carbs! That cream sauce gave me wonderful ideas for variations I’d like to try, thanks for sharing πŸ˜‰

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  2. Hi! Thanks for the like on my page! I’m glad to have found yours! This sauce looks great. And I have always done oven fries with a little olive oil so I will definitely try the soaking in broth soon to see how we like it!

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  3. Made these yesterday & the sauce was unreal, truly delicious. I made a double batch and added a lot more of the Siracha because we like say lot of heat in our family πŸ˜„ I am using it on vegetables, as a cheese on my baked potato tonight, to dip crackers in, etc. I will keep this recipe in my regular rotation … Thank you do much!!

    Like

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