Previous
Next
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
- Prep Time:
- 10 minutes
- Cook Time:
- 45 minutes
- Total Time:
- 55 minutes
- Yields:
- 6 persons
Ingredients
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
directions
- 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.
- Add all queso ingredients to a high-speed blender and mix until smooth and creamy.
- 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.
- Once the fries are ready, load them onto a plate. Top with chili and cheese sauce.
Notes
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?
Tag @flourishhealth.ca on Instagram and use the hashtag #BloomWithFlourish
Subscribe for New Recipes
Receive the latest recipes, healthy news, and Flourish promotions.
