Published On: Tue, Apr 17th, 2018

Spicy beans with creamy cashew cheese sauce and crispy potato wedges

This spicy beans with creamy cashew cheese sauce and crispy potato wedges recipe is one of those dishes that once you try it, it becomes an instant favourite! 

Spicy beans with creamy cashew cheese sauce and crispy potato wedges

Spicy beans with creamy cashew cheese sauce and crispy potato wedges

By Nikki Webster (

Serves: 4 servings | Prep time: 20 minutes | Cook time: 40 minutes


For the spicy beans:

  • 4 red peppers roasted
  • 1 onion chopped roughly
  • 3 cloves garlic – sliced
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp chipotle chilli powder
  • 1 tsp smoked paprika
  • 6 organic tomatoes chopped
  • 3 tbsp tomato purée
  • 2 cups water
  • 1 tin organic chickpeas drained
  • 1 tin organic butter beans drained
  • 1 tin organic kidney beans drained
  • 1 tsp sea salt
  • Twist black pepper
  • Optional – 1 tsp maple syrup

To make the Cashew sauce:

  • 1 cup soaked cashews (at least 4 hrs)
  • 2-3 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1 tsp sea salt
  • 1/2 cup water

Roast potatoes ingredients:

  • 400g organic potatoes – washed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp Sea salt


To make the spicy beans:

  1. Firstly roast the peppers by chopping them into quarters then charring them on a griddle pan or large frying pan. Add a little oil then cook on a medium heat turning every few minutes until all sides are soft and charred. Set aside when done.
  2. Add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
  3. Add the tomatoes, peppers, water, tomato purée to the pan and cook on a low heat for 25 minutes.
  4. Add the beans, salt, black pepper and optional maple syrup to the pan and simmer for a further 5 minutes

To make the cashew cheese:

  1. Blend all the ingredients until smooth and creamy.

To roast the potatoes:

  1. Preheat the oven to 350 degrees/gas mark 4.
  2. Cut the potatoes into irregular wedges.
  3. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder, paprika & salt. Roast for aprox 40 minutes until crispy on the outside.

To serve:

Top the spicy beans with the potatoe wedges and drizzle with Cashew cheese sauce.

About the author 

Niki-aboutNikki demonstrates how easy it is to make real food on her blog, Rebel Recipes, which is about rising in opposition to food mediocrity. She shows that it’s just as convenient and cheap to make nutritious healthy meals as it to buy a processed ready meal, and her passion for plant-based food shines through her recipes, which are certain to tempt you into trying a plant-based diet for yourself.
You can get in touch with Nikki on Facebook and Twitter, or to see more of her recipes, follow her on Instagram.



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