These delicious and simply seasoned garlicky roasted potato wedges are perfect appetizer, side dish or a snack. No oil needed to make this recipe!
Preheat oven to 400°F. Wash and cut each potato lengthwise in half then cut each half into three wedges. Place them in a large bowl. Sprinkle potatoes with coconut aminos, garlic powder, oregano, salt, and pepper; toss to coat.
Arrange potatoes in a single layer on a baking pan lined with parchment paper. Bake for 40-45 minutes or until golden brown and tender.
In a food processor add cashews and nutritional yeast. Process until fine meal forms.
Sprinkle cashew cheese and parsley over potato wedges and serve.
Store leftover cashew parmesan in an airtight glass container in the fridge.