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Vegan Loaded Nacho Potato Wedges
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5 from 1 vote

Loaded Nacho Potato Wedges

Whether it's game day or date night, these nachos are sure to delight (and let's be honest, so are rhymes like this one ­čść). Seasoned potato wedges are baked until golden brown and topped with vegan nacho cheese, walnut (or sunflower) taco crumbles,┬ácherry tomato pico de┬ágallo, avocado, scallions, jalape├▒os, and vegan sour cream.
Servings: 6
Author: Ashley Melillo | Blissful Basil


Taco Seasoned Potato Wedges

  • 6 large russet potatoes, scrubbed and patted dry
  • 2 to 3 tablespoons heat-friendly oil (e.g., expeller pressed grapeseed oil, avocado oil, etc.)
  • 2 ┬Ż tablespoons taco seasoning (homemade or store-bought)

Cherry Tomato Pico de Gallo

  • 1 pint cherry tomatoes, diced
  • ┬╝ small white or red onion, finely diced
  • ┬╝ cup chopped fresh cilantro or to taste
  • Sea salt, to taste

Walnut Taco Crumbles

  • ┬ż cup raw shelled walnuts*
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon taco seasoning (homemade or store-bought)
  • ┬╝ teaspoon sea salt or to taste

Nacho Toppings

  • 1 recipe Cashew Cheddar Cheese**
  • 1 just-ripe avocado, pitted, peeled, and thinly sliced
  • 4 scallions, trimmed and thinly sliced
  • ┬╝ cup pickled jalape├▒o or to taste
  • Vegan sour cream (optional)


For the Taco Seasoned Potato Wedges

  • Preheat the oven to 400Line two large baking sheets with parchment paper.
  • Slice the potatoes lengthwise into ┬ż-inch-thick wedges. Divide the wedges evenly between the two parchment-lined pans, drizzle with the oil, sprinkle with the taco seasoning, and toss to coat.
  • Spread the wedges out evenly over the pan, leave a bit of breathing room between each wedge.
  • Bake the wedges for 40 to 45 minutes, flipping at the halfway mark, or until tender and richly golden.
  • Meanwhile, get to work preparing the toppings.

For the Cherry Tomato Pico de Gallo

  • In a small bowl, stir together the tomatoes, onion, and cilantro. Season with sea salt.
  • Refrigerate until ready to assemble.

For the Walnut Taco Crumbles

  • Add the walnuts, vinegar, and taco seasoning to a small food processor. Pulse several times and then process for 30 seconds or until the texture resembles fine crumble.
  • Heat a large nonstick skillet over medium-high heat. Transfer the crumbles to the pan and toast for 3 to 4 minutes, or until golden and fragrant, stirring frequently.
  • Turn off heat and let cool until ready to assemble.

To Assemble

  • Begin to prepare the Cashew Cheddar Cheese when the wedges have just 5 minutes of bake time remaining. (It only takes about 5 minutes and you want the cheese to be fresh for serving.)
  • On a large serving platter, spread out a layer of seasoned potato wedges. Top with the cheese, taco crumbles, and pico de gallo. Repeat one to two more times. Garnish the top layer with the avocado, jalape├▒os, scallions, and a generous drizzle of sour cream (if using).
  • Serve immediately.


*No nuts? No problem. To keep this dish nut-free, us sunflower seeds instead of walnuts in the taco crumbles and use shelled hemp seeds instead of cashews in the cheddar cheese.
**For a little something extra, I stir one 4-ounce can hatch green chilis into the finished cheese.