If you love your air fryer as much as I do, you’re going to be thrilled to own The Vegan Air Fryer, a new cookbook by JL Fields. And if you don’t yet own an air fryer, I encourage you to page through this book to see what you’re missing.
Like many people, the main thing I cook in my air fryer is potatoes — how great it is to have crispy French fries without oil! But air-fried French fries are only the beginning. In The Vegan Air Fryer you’ll find everything from appetizers to main dishes and even desserts. And for all you potato lovers out there, there are also loads of other recipes for air-fried spuds, including these Cheesy Potato Wedges.
Cheesy Potato Wedges
- 1 pound fingerling potatoes
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup raw cashews
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 2 tablespoons nutritional yeast
- 1 teaspoon fresh lemon juice
- 2 tablespoons to 1/4 cup water
Potatoes: Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise 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.
Cheese Sauce: 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.
No-Oil Option: Omit the olive oil.