Loaded Potato Wedges with Melty Plant-Based Cheese Sauce

Preheat oven to 400 F. Line a baking sheet with parchment paper (or two if you need more space). Add potato wedges to the baking sheets, and toss in olive oil, salt, garlic powder, and paprika. Bake in the oven for 40 minutes, flipping halfway through.

10 minutes before the potatoes are ready, begin preparing the cheese sauce. Add the cheddar shreds, non-dairy milk, and chili powder, and a pinch of salt and pepper to a large pan on medium-low heat. Cook for about 10 minutes, stirring very frequently to prevent clumping. Adjust the heat higher or lower depending on how quickly the cheese is melting (it should be the consistency of nacho cheese sauce when you’re finished).

When potatoes are ready, drizzle the cheese sauce over the potatoes. Top with pickled onions, avocado, and chives. Serve warm!