Chili Cheese Fries (Vegan)
Ingredients:
- 900 g (2 lbs) russet potatoes
- 30 ml (2 tbsp) olive oil
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) smoked paprika
- 6 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- 1 can (400 g) kidney or black beans, drained and rinsed
- 1 can (400 g) diced tomatoes
- 160 g (1 medium) onion
- 9 g (3) garlic cloves
- 2 g (1 tsp) cumin
- 2.5 g (1 tsp) chili powder
- 1.2 g (½ tsp) smoked paprika
- Salt to taste
- 15 ml (1 tbsp) olive oil
- 130 g (1 cup) raw cashews
- 240 ml (1 cup) water
- 15 g (3 tbsp) nutritional yeast
- 5 ml (1 tsp) apple cider vinegar
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) smoked paprika
- 3 g (½ tsp) salt
- 1.1 g (½ tsp) turmeric
- Sliced spring onions
- Pickled jalapeños
- Fresh cilantro
- Sour cream (vegan, optional)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
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Soak the cashews for the full 2 hours, or use the quick boiling-water method if you're short on time — under-soaked cashews leave a gritty texture in the cheese sauce that blending alone can't fix.
Instructions:
- Soak the cashews: Place cashews in a bowl and cover with cold water. Soak for at least 2 hours (or pour boiling water over them and soak for 15 minutes if short on time). Drain before using.
- Make the chili: Heat olive oil in a saucepan over medium heat. Cook the onion for 4–5 minutes until soft. Add the garlic, cumin, chili powder, and smoked paprika and cook for 1 minute. Add the beans and diced tomatoes. Simmer for 15–20 minutes, stirring occasionally, until thick and fragrant. Season with salt. Keep warm.
- Make the fries: Preheat oven to 220°C (425°F). Toss the potato fries with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in a single layer on a large baking sheet without overlapping. Bake for 30–35 minutes, flipping halfway, until golden and crispy.
- Make the cheese sauce: Drain the soaked cashews and add to a blender with water, nutritional yeast, apple cider vinegar, garlic powder, smoked paprika, turmeric, and salt. Blend on high for 1–2 minutes until completely smooth and creamy. Taste and adjust seasoning.
- Assemble: Arrange the hot fries on a large plate or baking dish. Spoon the warm chili generously over the fries. Drizzle or pour the cheese sauce over the top.
- Top and serve: Finish with sliced spring onions, pickled jalapeños, cilantro, and a dollop of vegan sour cream if using. Serve immediately while everything is hot.
Notes: For the crispiest fries, don't skip drying the potatoes after cutting — pat them with paper towels to remove surface moisture. Spread them in a single layer with space between each fry, since crowding means steaming rather than crisping. A high-speed blender gives the smoothest cheese sauce; a regular blender works but may need an extra minute of blending.
Storage: Store each component separately in the fridge for up to 3 days. The cashew cheese sauce thickens as it cools — thin with a splash of water when reheating. Re-crisp fries in the oven at 220°C for 8-10 minutes.
Variations: Cook in an air fryer at 200°C for 18-20 minutes, shaking halfway, for extra-crispy results with less oil. Swap russet for sweet potatoes for a sweeter, more nutritious base. Double the cheese sauce and pour generously right before serving for extra cheesy fries. Use tortilla chips instead of fries for a nacho plate.
Serving Suggestions: Serve as a sharing appetizer, game-day snack, or indulgent side alongside a burger or sandwich.
A few ingredients do most of the work in this recipe. The russet potatoes adds heartiness and a creamy texture once cooked. The olive oil brings fruity depth and helps carry the other flavors. The garlic powder builds a savory, aromatic base. The smoked paprika adds gentle warmth and a rich color.
Chili Cheese Fries (Vegan)
Ingredients:
- 900 g (2 lbs) russet potatoes
- 30 ml (2 tbsp) olive oil
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) smoked paprika
- 6 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- 1 can (400 g) kidney or black beans, drained and rinsed
- 1 can (400 g) diced tomatoes
- 160 g (1 medium) onion
- 9 g (3) garlic cloves
- 2 g (1 tsp) cumin
- 2.5 g (1 tsp) chili powder
- 1.2 g (½ tsp) smoked paprika
- Salt to taste
- 15 ml (1 tbsp) olive oil
- 130 g (1 cup) raw cashews
- 240 ml (1 cup) water
- 15 g (3 tbsp) nutritional yeast
- 5 ml (1 tsp) apple cider vinegar
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) smoked paprika
- 3 g (½ tsp) salt
- 1.1 g (½ tsp) turmeric
- Sliced spring onions
- Pickled jalapeños
- Fresh cilantro
- Sour cream (vegan, optional)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The russet potatoes adds heartiness and a creamy texture once cooked. The olive oil brings fruity depth and helps carry the other flavors. The garlic powder builds a savory, aromatic base. The smoked paprika adds gentle warmth and a rich color.
Prep:
Soak the cashews for the full 2 hours, or use the quick boiling-water method if you're short on time — under-soaked cashews leave a gritty texture in the cheese sauce that blending alone can't fix.
Instructions:
- Soak the cashews: Place cashews in a bowl and cover with cold water. Soak for at least 2 hours (or pour boiling water over them and soak for 15 minutes if short on time). Drain before using.
- Make the chili: Heat olive oil in a saucepan over medium heat. Cook the onion for 4–5 minutes until soft. Add the garlic, cumin, chili powder, and smoked paprika and cook for 1 minute. Add the beans and diced tomatoes. Simmer for 15–20 minutes, stirring occasionally, until thick and fragrant. Season with salt. Keep warm.
- Make the fries: Preheat oven to 220°C (425°F). Toss the potato fries with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in a single layer on a large baking sheet without overlapping. Bake for 30–35 minutes, flipping halfway, until golden and crispy.
- Make the cheese sauce: Drain the soaked cashews and add to a blender with water, nutritional yeast, apple cider vinegar, garlic powder, smoked paprika, turmeric, and salt. Blend on high for 1–2 minutes until completely smooth and creamy. Taste and adjust seasoning.
- Assemble: Arrange the hot fries on a large plate or baking dish. Spoon the warm chili generously over the fries. Drizzle or pour the cheese sauce over the top.
- Top and serve: Finish with sliced spring onions, pickled jalapeños, cilantro, and a dollop of vegan sour cream if using. Serve immediately while everything is hot.
