Perfect Wedgies with Dairy Free Seasoned Sour Cream
Serves 3
15 mins prep
30 mins cook
45 mins total
Inspired by a college-era favorite, this recipe recreates seasoned sour cream with a dairy-free twist, perfect for dipping crispy potato wedges.
0 servings
For the wedgies: Cut 3 medium sized russet potatoes into wedges. Spray them with avocado oil and season with salt, pepper, paprika, and onion powder. Bake at 425°F for 25 minutes. Broil for an extra 3-5 minutes if you desire them extra crispy. For the Dairy-Free Seasoned Sour Cream (SSC): Soak 1/2 cup raw cashews overnight, then strain and rinse them. In a blender, combine the soaked cashews, 2 tablespoons olive oil, 3 tablespoons water, 1 teaspoon apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 clove garlic, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, and 1/2 teaspoon dried parsley. Blend on high for 1-2 minutes or until the mixture is creamy. Store the SSC in the fridge until the wedgies are ready.
