Vegan Nacho Fries
Indulge in a plant-based twist on a classic comfort food with these savory Vegan Nacho Fries! Crispy oven-baked russet potatoes are seasoned to perfection with a bold blend of paprika, garlic, and cumin, then generously drizzled with a creamy, dairy-free cheese sauce made from nutritional yeast and cashews. Topped with hearty black beans, juicy tomatoes, creamy avocado, and optional garnishes like zesty jalapeños and fresh cilantro, this loaded snack is a flavor-packed vegan delight. Perfect for game day, parties, or a comforting weeknight treat, these nacho fries are as satisfying as they are easy to make. Whether you're a vegan foodie or simply nacho-curious, this recipe is guaranteed to impress!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Nutritional yeast
- 1 cup Raw cashews
- 1.25 cups Water
- 2 tablespoons Lemon juice
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 1 can Black beans
- 2 small Tomatoes
- 1 medium Avocado
- 0.25 cup Cilantro (optional)
- 1 sliced Jalapeño (optional)
- 2 chopped Green onions (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Slice the russet potatoes into thin fries, about 1/4 inch thick. Place them in a large bowl.
Drizzle olive oil over the potatoes. Sprinkle paprika, garlic powder, onion powder, ground cumin, salt, and black pepper. Toss to coat evenly.
Spread the potatoes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Meanwhile, in a blender, combine the nutritional yeast, raw cashews, water, lemon juice, smoked paprika, and cayenne pepper. Blend until smooth and creamy.
Transfer the sauce to a small saucepan. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
Drain and rinse the can of black beans. Dice the tomatoes, and cube the avocado.
Once the fries are done, remove them from the oven and arrange them on a serving platter.
Drizzle the vegan cheese sauce over the fries. Scatter black beans, tomatoes, avocado cubes, and any optional toppings like cilantro, sliced jalapeño, and green onions over the top.
Serve immediately and enjoy!
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2243 mg | 48% | |
*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.
