Vegan Chili Cheese Fries

I guess just about everyone loves chili and fries. So these vegan chili cheese fries are the perfect treat when you’re craving comfort food. They’re not oily and greasy like the classic junk food and so much healthier! You can actually feel pretty good after eating these veggie chili cheese fries. They’re packed with flavor minus all the fat from the cheese sauce. Like all recipes on my blog, they’re of course completely plant-based. Plus they’re super comforting and almost oil-free! For me it’s also the ultimate sharing snack, which makes it perfect for any birthday party that’s coming up!

A couple of weeks ago I realized that the last time I had vegan chili cheese fries was more than one year ago. Can you believe it?! So it really was about time to make a large bowl of this delicious comfort food and share it with you guys on the blog. You might wonder why I know the exact date of my last chili cheese fries encounter. Haha! No, I don’t keep a diary with all the food I eat. I still remember it because I had it on a vacation to New Orleans. Like all tourists do, we went to French Market and I was so surprised to find a little stall selling vegan muffins and vegan chili cheese fries. So of course I had to give it a try and it was soooo good! Unfortunately I can’t remember the name, but keep your eyes open.

The best thing about these veggie chili cheese fries is definitely the vegan chili cheese sauce. I love using cashews, nutritional yeast, and white miso paste for my vegan cheese sauces. The nutritional yeast and the miso paste gives it such a cheesy flavor and it turns out super creamy. This time I also added cooked white beans and they were a great addition!

I strongly recommend making your own fries for these vegan chili cheese fries. Homemade fries are just so much better than frozen ones! Just cut some russet potatoes into french fries and bake them for about 30 minutes until they’re crispy. You can of course also use frozen french fries when you’re short on time. But trust me you really won’t regret taking the time to make your own.

Let me know if you give these vegan chili cheese fries a try!

Sina – xx

5 from 1 vote

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Vegan Chili Cheese Fries

These vegan chili cheese fries are the perfect guilt-free treat when you're craving comfort food. They're packed with flavor and are super delicious!

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Servings 2 servings

Ingredients

For the vegan chili:

• 1 1/4 cups canned kidney beans
• 1 1/2 cups canned black beans
• 3/4 cup canned corn
• 2 cloves of garlic, minced
• 1 onion, chopped
• 1 teaspoon paprika powder
• 1 teaspoon chili powder
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1/4 teaspoon liquid smoke (optional)
• 1 tablespoon oregano
• salt, to taste
• black pepper, to taste
• 1 14 oz can diced tomatoes

For the fries:

• 3 large potatoes
• salt, to taste
• 1 tablespoon olive oil

For the cheese sauce:

• 1/2 cup cashews
• 1 clove of garlic
• 1 teaspoon white miso paste
• 1/2 heaped cup white beans
• 1/2 cup nutritional yeast
• 1/4 cup unsweetened plant-based milk (preferably soy, almond, or oat)
• 1/2 teaspoon paprika powder
• salt, to taste
• black pepper, to taste

Additional ingredients:

• green onions and fresh cilantro, to serve
• black olives, cut into rings
• fresh cilantro

Instructions

1. Preheat your oven to 350 °F. Cut the potatoes into french fries and bake them for about 30 minutes until they're crispy.
2. In the meantime, make the chili. Heat some oil in a large pan and sauté the onion for about 2 minutes. Then add the garlic and cook it for one more minute. Add the the tomato paste, the chili and paprika powder, and cook for 2 minutes. Now add the liquid smoke (if using), the cumin, the diced tomatoes, the oregano, the kidney beans, the black beans, and the corn. Simmer for 10 minutes.
3. Make the vegan cheese sauce: Combine all ingredients in a high speed blender and blend until smooth and creamy.
4. Once the fries are ready, add the chili and the cheese on top and bake for another 10 minutes. Serve with green onions, fresh cilantro, and black onions.