Loaded Mexican Wedges with Dairy-Free Cheese Sauce
Oct 23, 2026
Make this with Mexican Vince 🌱
All the veggies and flavour, ready to turn into a seriously delicious plate of loaded wedges.
Crispy, golden potatoes piled high with Mexican Vince, creamy dairy-free cheese sauce and a fresh, crunchy salsa. It's comfort food with loads of flavour, plenty of veggies and absolutely no shortage of toppings.
Serves: 4
Prep time: 15 minutes
Cook time: Approximately 40–45 minutes
Total time: Approximately 55–60 minutes
Ingredients
Crispy Potato Wedges
- 6 medium or 4 large potatoes, skin on
- 2 tbsp rice flour
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp smoked paprika
- 1–2 tbsp olive oil
Mexican Vince
- 1 × 100g pouch Mexican Vince Veggie Mince
- 1 cup (250ml) boiling water
Creamy Dairy-Free Cheese Sauce
- 2 tbsp dairy-free butter
- 2 tbsp gluten-free plain flour
- 1 cup (250ml) unsweetened, gluten-free plant-based milk, such as soy milk
- 100g Angel Food dairy-free Cheddar, grated
- Salt and pepper, to taste
- Optional: a pinch of smoked paprika
Fresh Salsa
- 2 medium tomatoes, finely diced
- 2 spring onions, finely sliced
- ½ red capsicum, finely diced
- 2–3 gherkins, finely diced
- Optional: fresh coriander and a squeeze of lime juice
Method
1. Parboil the Potatoes
Place the whole potatoes in a large saucepan and cover with cold water.
Bring to the boil and cook for approximately 20 minutes, or until just tender but still holding their shape.
Drain well and leave to steam dry and cool slightly before cutting into wedges.
2. Make Them Crispy
Combine the rice flour, salt, pepper and smoked paprika in a large container with a lid.
Add the potato wedges, pop the lid on and gently shake to coat them in the seasoned flour.
Drizzle over the olive oil and give them another gentle shake.
Place the wedges in your air fryer at 200°C for approximately 20 minutes, turning halfway through, until golden and crispy. Cook in batches if needed.
3. Prepare the Mexican Vince
Empty the Mexican Vince into a heatproof bowl, add 1 cup of boiling water and stir well.
Cover and leave for approximately 4 minutes to rehydrate, then give it another stir and keep warm.
4. Make the Cheesy Sauce
Melt the dairy-free butter in a saucepan over a low heat.
Add the gluten-free flour and stir until smooth. Cook gently for 2–3 minutes, stirring regularly, without letting it brown.
Gradually whisk in the plant-based milk until smooth and starting to thicken.
Add the grated Angel Food Cheddar and continue stirring gently over a low heat until melted and creamy.
Season with salt and pepper. Add a pinch of smoked paprika if you'd like a smoky flavour.
If the sauce is too thick, add a splash more plant-based milk until it's a lovely pouring consistency.
5. Mix Up the Salsa
Combine the diced tomatoes, spring onions, red capsicum and gherkins in a bowl. I love adding a bit of fresh coriander and a squeeze of lime juice here too!
Give everything a good toss. The gherkins add a lovely tang that balances the richness of the cheese sauce.
6. Load Them Up!
Pile your crispy wedges onto a serving platter.
Spoon over the warm Mexican Vince, pour on plenty of creamy cheese sauce and finish with a generous helping of fresh salsa.
Dig in while everything is hot and crispy!
Deb's Tips
Extra crispy wedges: Let the potatoes steam dry properly before coating them in the seasoned rice flour. Don't overcrowd the air fryer.
Keep the sauce creamy: Dairy-free cheese sauce thickens as it cools. Just add a splash of warm plant-based milk to loosen it up again.
Make it your own: Add jalapeños, avocado, fresh coriander or a squeeze of lime.
No air fryer? Roast the wedges at 220°C until golden and crispy, turning halfway through. They'll take a little longer than in an air fryer.
Keeping it gluten-free: Use certified gluten-free flour and check that your plant-based milk, dairy-free butter and other packaged ingredients are labelled gluten-free.
Cheese sauce adapted from Angel Food's Smoky Cheese Sauce recipe, created by Burgernaut.
