Vegan Cheese Fries

4 from 4 votes

Homemade vegan cheese fries are baked in the oven, covered in a cashew cheese sauce, and topped with your favorite veggies. This is a healthier take on the popular comfort food classic!

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 335kcal

Author: Alison Corey

Equipment

Ingredients

Fries

1 lb russet potatoes
2 tablespoon olive oil
½ teaspoon salt
½ tsp ground black pepper

Vegan Cheese Sauce

1 cup raw cashews
1 ½ cups vegetable stock low-sodium
3 tablespoon nutritional yeast
½ tsp chili powder
¼ teaspoon onion powder
½ tsp turmeric
¼ teaspoon ground mustard
¼ teaspoon sea salt
2 tablespoon lemon juice or apple cider vinegar

Toppings

15 ounce kidney beans canned (drained and rinsed)
½ cup green bell pepper diced
½ cup cherry tomatoes cut into quarters
¼ cup cilantro roughly chopped

Instructions

For the Fries

Preheat your oven to 400°F. Line a large sheet pan with parchment paper.
Wash and scrub the potatoes. Cut them into wedges. In a large mixing bowl, toss the wedges with the salt, pepper, and olive oil. Place them on the lined baking sheet without overlapping.
Bake in the oven for 20 minutes. Flipping the fries halfway through cooking time.

Prep the Toppings and Make the Cashew Cheese

While the potatoes are baking, rinse the beans and chop the green peppers and onion.
Add the cashews to a small pot of boiling water. Boil for 10 minutes until they are plump and have softened.
Drain cashews. Add drained cashews, vegetable stock, nutritional yeast, spices, and lemon juice to a high-speed blender. Secure lid. Blend until smooth and creamy, starting at the lowest speed and slowly increasing to the highest speed.
Transfer to a small saucepan. Bring to a bubbling boil, whisking constantly until thickens, about 2 minutes. Remove from the heat.

Putting It Together

Remove the baked fries from the oven. Top with the kidney beans and chopped green pepper.
Drizzle the cashew cheese on top. Bake for another 5-8 minutes until the cheese is warm and bubbly.
Remove from the oven and top with the diced tomatoes and cilantro. Serve and enjoy!

Notes

Cooking Tips and Storage

Make sure to flip the potato wedges to make sure they are crispy on all sides.
You can use vegan cheddar cheese shreds if you don’t want to make the cheese sauce.
Store each component of the fries in separate airtight containers in the fridge to keep the fries from becoming soggy. Keep in the refrigerator for up to 3 days.
When ready to reheat, transfer the fries to an air fryer at 350°F and crisp back up for 5-10 minutes or until the fries become crispy again.
Reheat the cheese sauce over the stove in a saucepan, whisking consistently until warm and bubbly.

Nutrition