Dreamy Dinner

Vegan Chilli Cheese Fries

Theses additive cheese fries are a dream come true for my whole family (yes even the kids). They’re made with healthy, wholesome ingredients but taste like a serious indulgence (best of both worlds). They are super easy to make and I promise will be a huge hit at the dinner table. 

Vegan Chilli Cheese Fries


For the Queso Cheese Sauce

  • 1 cup water
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 2 heaping Tbsp tomato sauce
  • 1 1/2 tsp sea salt
  • 3/4 tsp turmeric
  • 2 Tbsp fresh lemon juice

For the Chili

  • 1 19 ounce can mixed beans
  • 1 1/4 cup tomato sauce
  • 1 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 1/2 a jalapeño, seeds removed and minced
  • 3 cloves garlic, minced
  • 1 small white onion, diced
  • 1 large grated carrot (approx 1/2 heaping cup)
  • 1 tsp each sea salt and black pepper

For the Fries

  • potato of choice such as golden or russet (approx 1 medium or 1/2 large potato per person)
  • sea salt and pepper to taste
  • optional: 1 tsp chili powder and paprika


  1. Preheat the oven to 425F. Slice the potatoes into approximately 1/2 inch wedge fries and toss with a sprinkle of sea salt and pepper. Add a pinch of paprika and chili powder, if desired. Line the fries on a baking try (use parchment paper), allowing some room between each fry. Bake for 25 minutes, flip and bake 15-20 minutes more until brown and crispy.
  2. Add all queso ingredients to a high-speed blender and mix until smooth and creamy.
  3. To make the chili add all the ingredients to a medium-sized pot and let simmer over medium heat for 15 minutes, stirring every so often until it’s well-mixed and the carrot is tender.
  4. Once the fries are ready, load them onto a plate. Top with chili and cheese sauce.


Nutritional yeast – creates the cheesy flavour of the sauce

Tomato sauce – straight up plain tomato or pasta sauce from a jar works

Cashews – create the creamy base of the sauce, look for “raw” cashews with no added oil or salt

Beans – try kidney, pinto or black beans, or a variety, a 14 oz or 19 oz can works (1.5-2 cups)

  • Queso sauce and chili make enough for 4-6 servings. Adjust amount of potatoes accordingly.
  • If you don’t have a high speed blender, soak cashews in water for 8 hurst’s up to overnight or boil for 10 minutes then drain. You can skip this if you want but the sauce will be grainy.
  • This recipe is best enjoyed fresh but the cheese and chili can both be stored separately in the fridge for up to 5 days.

Did you make this recipe?

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