Vegan Chili Cheese Fries
Transform your favorite comfort food into a plant-based delight with these mouthwatering Vegan Chili Cheese Fries! Crispy, golden-baked russet potatoes form the perfect base, seasoned with aromatic spices like smoked paprika and garlic powder. They're topped with a hearty homemade chili, packed with protein-rich black beans, kidney beans, and a hint of cocoa powder for depth. To tie it all together, a velvety vegan cheese sauce made from creamy cashews and nutritional yeast is drizzled on top, delivering a cheesy flavor without any dairy. This recipe is entirely vegan, gluten-free, and ideal for sharing (or not!)—a true crowd-pleaser that's sure to satisfy on game day, family dinners, or any time you crave indulgent, plant-based comfort food!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 15-ounce can Canned black beans
- 1 15-ounce can Canned kidney beans
- 1 15-ounce can Canned diced tomatoes
- 2 tablespoons Canned tomato paste
- 1 medium Red onion
- 3 cloves Garlic cloves
- 2 tablespoons Chili powder
- 1.5 teaspoons Cumin
- 1 teaspoon Cocoa powder
- 1 tablespoon Maple syrup
- 1 cup Vegetable broth
- 0.5 cup Nutritional yeast
- 1 cup Raw cashews
- 2 tablespoons Lemon juice
- 1 teaspoon Mustard
- 0.5 cup Water
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice potatoes into 1/4-inch thick fries. Place fries in a bowl and toss with olive oil, salt, black pepper, onion powder, garlic powder, and smoked paprika.
Spread the fries out in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.
While the fries are baking, make the chili. Drain and rinse the black beans and kidney beans.
Chop the red onion and mince the garlic cloves.
In a large pot, heat a tablespoon of olive oil over medium heat. Add red onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute.
Stir in chili powder, cumin, and cocoa powder. Cook for 30 seconds until spices are fragrant.
Add the diced tomatoes, tomato paste, black beans, kidney beans, maple syrup, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a simmer and let cook for 20 minutes, stirring occasionally, until thickened.
For the vegan cheese sauce, soak raw cashews in hot water for 15 minutes to soften.
Drain the cashews and place them in a blender with nutritional yeast, lemon juice, mustard, and water. Blend until smooth and creamy.
Once the fries are done, place them on a serving plate. Top with the cooked chili and drizzle generously with cheese sauce.
Serve immediately and enjoy your delicious Vegan Chili Cheese Fries!
Nutrition Facts
Calories |
3807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5777 mg | 251% | |
| Total Carbohydrate | 557.0 g | 203% | |
| Dietary Fiber | 122.2 g | 436% | |
| Total Sugars | 64.3 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 12692 mg | 270% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
