omnivore approved vegan comfort food from our tiny kitchen

Vegan recipe: Chili cheese fries

vegan_chilicheesefries_collage

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I’m always looking for excuses to use this delicious “cheese” sauce made with potatoes and carrots that’s as good as the real thing. These healthy chili cheese fries taste super indulgent and are always a hit with omnivores and vegans alike!

vegan chili cheese fries with nacho cheese
Vegan recipe: Chili cheese fries
Print Recipe
Servings Prep Time
2 people (or 4 as a side dish) 30 minutes
Cook Time
45 minutes
Servings Prep Time
2 people (or 4 as a side dish) 30 minutes
Cook Time
45 minutes
vegan chili cheese fries with nacho cheese
Vegan recipe: Chili cheese fries
Print Recipe
Servings Prep Time
2 people (or 4 as a side dish) 30 minutes
Cook Time
45 minutes
Servings Prep Time
2 people (or 4 as a side dish) 30 minutes
Cook Time
45 minutes
Ingredients
For the Fries
  • 4 large baking potatoes
  • 1 tsp smoked ground paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tbsp olive oil
For the chili
  • 1 can cooked kidney beans
  • 1 small onion finely diced
  • 1 clove garlic minced
  • 1/2 jalapeño pepper finely chopped
  • 1 tbsp tomato paste
  • 1/4 cup vegetable stock (or water)
  • 1 tsp smoked ground paprika or chipotle powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
For the cheese sauce
  • 1/2 cup white potato
  • 1/4 cup carrot
  • 1 tbsp nutritional yeast
  • 2.5 tbsp vegetable oil
  • 3 tbsp non-dairy milk (soy or rice milk works best)
  • 1 tsp tomato paste
  • 1/2 tbsp vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
Servings: people (or 4 as a side dish)
Instructions
Fries
  1. Preheat the oven to 220˚C. Cut the baking potatoes lengthwise into sticks around 1cm wide (you can peel the potatoes first but I prefer to keep the skin on). Place the cut potatoes in a large pot, cover with water and bring to the boil, let the potatoes boil for 8 minutes. Drain the water from the pot and toss the potatoes with the oil and seasonings. Lay the potatoes in a single layer on a baking sheet. Bake the fries until they are golden (around 45 minutes), turning half way through.
Chili
  1. Mash the kidney beans in a bowl roughly with a fork. Heat olive oil in a pan over medium heat; add onions and garlic and fry for a few minutes until the onion has softened. Add in the paprika, chipotle powder, cumin, salt, pepper and jalapeño and fry for a further minute, be sure to stir this constantly so nothing sticks. Add the kidney beans, tomato paste and vegetable stock to the pan, cover with a lid and cook over a low heat for 10 minutes, mixing occasionally.
Cheese sauce
  1. Put the diced potatoes and carrots into a pot and cover with water, bring to a boil and boil for 10 minutes. Drain the water and add the potatoes and carrots to a food processor or high-powered blender and blend until smooth. Add the remaining ingredients to the food processor and continue blending until all the ingredients are mixed and the sauce is smooth and runny. N.B. If you are doing this in a large food processor I would recommend doubling the recipe and saving half otherwise it may be difficult to get the sauce smooth.
Put it all together
  1. Cover the baked fries in the chilli and smother with cheese sauce. Garnish with coriander and few jalapeño slices.
    vegan chili cheese fries
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6 Comments

  1. Megan April 21, 2016

    Hey Jess,

    This “cheese” sauce sound SO delicious! I’ve found that nutritional yeast does wonders for texture and flavour. Mmmmmmm

    Megan

    • [email protected] April 21, 2016 — Post Author

      Thanks so much Megan! Yes nutritional yeast is so great for adding flavour, I put it in almost everything! 🙂 we love your blog, everything looks so delicious!!

  2. Mumma April 22, 2016

    This looks delicious…Perfect winter comfort food… going to try it but with kiwi kumera chips instead . Yummy!!

  3. Sandra April 23, 2016

    Looks superb!!! And I LOVE the carrot cheese. I have to try this recipe.

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