GRAB A FORK
Plant-based chili “cheese” fries have become a household staple that no only are quick and easy, but a way to enjoy leftovers.
And, this recipe has no directions or rules to follow – it’s that basic!
Slice, dice, bake, or air fry potatoes to serve as many people as needed.
We typically cut out potatoes into wedges, sprinkle with sea salt, chili lime seasoning, and a little garlic before air frying until crispy and golden brown. (350 degrees for two rounds of 10-minutes – between each round we shake the basket to cook the potatoes evenly).
As the potatoes crisp, we warm our chili – typically reheating in the instant pot.
Next up a fresh batch of “cheese” sauce if I haven’t already made a batch for the week.
If you are new to the “cheese” sauce game – there are so many variations that you’ll want to experiment until you find the consistency and flavor profile that works best for you.
"Sprinkle in the Nooch is the new - fold in the cheese" (iykyk)
“Cheese” Sauce Variation 1 of Many
This is my usual base for the cheese sauce:
- 1 cup of cashews
- 1/2 cup of water
- 1/4 cup of nutritional yeast
- 1 – 2 teaspoons of garlic powder
- Add sea salt to your liking
Blend in a high-powered blender and check the consistency. Add more water if needed, add more nutritional yeast if is not “cheesy” enough.
Ways to modify the recipe:
- Add in a few diced jalapenos or green chilies if you want spice and heat.
- Add a tablespoon of salsa
- Swap 1/2 cup of cashews for a steamed yellow potato or two if you want to trim the fat content.
- Add hemp seeds to add creamy textures.
Experiment, Experiment, Experiment – I’ve yet to make this recipe the same way twice and continually tweak and modify as needed.