Vegan Cheese Spiced Potato Nachos

These organic, gluten-free spiced potato nachos are made from Russet potatoes, sprinkled generously with spices and covered in vegan cheese and spicy hot jalapeños.

organic, gluten-free spiced potato nachos are made from Russet potatoes, sprinkled generously with spices and covered in vegan cheese and spicy hot jalapeños

Gluten-Free Spiced Potato Nachos

One of the things that has gotten me through all of my dietary restrictions is that I used to be able to eat a lot of things.  And now I just try to recreate those comfort food things within my restrictions while cleaning ’em up (organic, non-GMO) where I can.

So this combo has become a huge hit around here.  It reminds me of the potato wedges at Fuddruckers.  

They were nice thick wedges covered with a little spice.  Oh and then to drench them in the nacho cheese.  Add a few pickled jalapeños.  Ah, the delicious memories!    

So how can we make this at home but healthify it?  Well we recently found some awesome ingredients, which have totally changed the game.  

Vegan Spicy Nacho Cheese

Although I have recipes for Quick Pickled Jalapeños and Faux Queso, sometimes you just don’t want to cook.

And not too long ago, this spicy dairy-free nacho dip from The Honest Stand showed up in the cooler section of the Wheatsville next to the hummus and pesto.  So we decided to try it.   It is SO good.  

For real tastes like nacho cheese from the ball park.  It is gluten-free, dairy-free, vegan and grain-free.  

They have managed to turn organic vegetables, cashews, spices and different peppers into this awesome vegan nacho cheese.  SO good.

At first we were enjoying them with these jalapeño nacho slices on just regular old tortilla chips.  Then I made a mistake when baking potatoes one day and we decided to turn them into this ridiculousness.

Spiced Potatoes

I have an old recipe we use for spicing up roasted potatoes.  Basically, we take a large organic potato and cut it in half lengthwise.  Then cut at an angle to make wedges.  

We bake it at 450 degrees after tossing in hot ghee/olive oil and sprinkling with salt and pepper.  About 15 minutes before they are done we sprinkle it with a little potato seasoning and give it a good toss (about 1/2 tsp).  

The potato seasoning is a mixture of Ancho chili powder, dried Mexican oregano and garlic powder.  I have a jar of the organic spice blend in the pantry.  And I have gotten into the habit of just sprinkling from the jar instead of measuring out things like this.

So when I was sprinkling the seasoning, a huge clump stuck together and fell onto the potatoes.  About a full tablespoon.  They were very chili forward you might say.    

But you know what goes really well with chili flavor?  

Cheese.  Nacho cheese.  Vegan nacho cheese.  And boy were they delicious.  

So I thought I would share my happy accident that became the spiced potato nachos and a great contender for snacks, Meatless Mondays and game days.  Yum!

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Spiced Potato Nachos | Gluten-Free, Dairy-Free

These spiced potato nachos are made from organic Russet potatoes, sprinkled generously with spices and covered in vegan cheese and spicy hot jalapeños.

Course Appetizer, Main Course
Cuisine American
Keyword nachoes, pickled jalapenos, potatoes, roasted potatoes, vegan cheese
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Deana Larkin Evans


  • 4 large organic potatoes
  • 1 tbsp ghee
  • 2 tbsp olive oil
  • 1 tsp Ancho chili powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • The Honest Stand spicy nacho dip
  • Hot jalapeño pepper slices


  1. Preheat the oven to 450 degrees F.

  2. Wash and scrub the potatoes. Cut into wedges lengthwise.

  3. Place the ghee and oil in a baking dish and heat in the oven for 1-2 minutes. Carefully remove the hot baking dish from the oven and add potatoes. Toss potatoes in oil with a spatula.  Sprinkle generously with salt and pepper.  Bake for 40 minutes to 1 hour, checking for browning on the edges.

  4. Mix together the garlic powder, Ancho chili powder and Mexican oregano. Sprinkle over the potatoes 15 minutes before the potatoes are done roasting. Toss before serving.  Transfer to a plate

  5. Meanwhile, transfer the spicy nacho dip to a microwave safe container.  Heat at 30 second intervals until melted.  Pour over the potatoes.  Garnish with hot jalapeño pepper slices.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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