1. Preheat oven to 450 degrees F. Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. On rimmed baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy, stirring once.
2. Meanwhile in blender, puree cashews, lemon juice, chili powder, cumin, paprika, garlic powder, sea salt, nutritional yeast, and jalapeno with 1 cup water until smooth. Transfer to 2-quart saucepan; heat on medium-low 5 minutes or until warm, stirring occasionally. Makes about 1 2/3 cup. Transfer to bowl; serve with roasted potatoes. (Refrigerate remaining sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.)
About 380 cals, 10 g protein, 47 g carbs, 18 g fat (2 g sat), 6 g fiber, 520 mg sodium.http://www.goodhousekeeping.com/food-recipes/easy/a36256/crispy-potatoes-with-vegan-nacho-sauce/