Spicy beans with creamy cashew cheese sauce and crispy potato wedges

Author: Niki Webster

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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 (www.rebelrecipes.com)

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 potato wedges and drizzle with Cashew cheese sauce.

Written by

Niki Webster

Niki Webster's online platform, Rebel Recipes, has expanded into a loyal community of food-based fans across the globe; its recipes have spilt over into two best-selling books: Rebel Recipes and Be More Vegan, and a Podcast entitled 'What the Focaccia'.

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