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Vegan Chili Cheese Fries

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
Author Sina


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


  • Preheat your oven to 350 °F. Cut the potatoes into french fries and bake them for about 30 minutes until they're crispy.
  • 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.
  • Make the vegan cheese sauce: Combine all ingredients in a high speed blender and blend until smooth and creamy.
  • 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.