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Mexican Wedges with Vegan Nacho Cheese Sauce

Crazy Vegan Kitchen
Spiced Mexican Wedges with homemade Vegan Sour Cream and Nacho Cheese Sauce. Creamy, Cheesy, Spicy and Simple to make.
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side/Main
Servings 4


  • Potato Wedges:
  • 3 Large Potatoes peeled and cut into wedges
  • 1 1/2 teaspoons Oil
  • 1 1/2 teaspoons Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Paprika
  • 1/2 - 1 teaspoon Cayenne depends on how spicy you want them to be
  • 1 teaspoon Dried Parsley
  • Salt/Pepper to taste
  • 1 recipe b][Vegan Nacho Cheese Sauce[/b]
  • 1 recipe b][Homemade Vegan Sour Cream[/b]
  • [br
  • Extras:
  • Cilantro for garnishing
  • Diced Red Pepper for garnishing


  • Make Potato Wedges: Preheat oven to 180 degrees Celsius and have a baking sheet ready.
  • In a large bowl, combine your potato wedges with oil, cumin, coriander, paprika, cayenne and dried parsley. Season liberally with salt and pepper, and then toss everything until all the seasoning has been evenly distributed on the potato wedges.
  • Once everything has been mixed well, transfer wedges to baking sheet and make sure they are placed on the baking sheet in a single row. You want your wedges to roast, not steam!
  • Pop into the oven for 35 minutes, giving the wedges a turn halfway through the cooking process.
  • Whilst the wedges are in the oven, prepare your Vegan Nacho Cheese Sauce and Homemade Sour Cream.
  • After 35 minutes, check that your wedges are done, check that they are cooked through and tender. If they arent, let them bake for another 10 minutes. When they are done, serve with prepared sauces (drizzle them on if you wish) and garnish with coriander and diced pepper.
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