Cheesy Vegan Nacho Fries

Crispy baked oil-free french fries and creamy vegan nacho cheese sauce come together to make these delicious cheesy vegan nacho fries. The ultimate comfort food, this recipe will be a hit for any game day event, party, or family gathering.

Are you tired of hearing everyone talk about the awesomeness of Taco Bell’s nacho fries? Well, now you can do more than listen, my friend. These vegan nacho fries are above and beyond anything you could find at some fast food drive-thru!

Crispy homemade baked french fries are tossed in a homemade taco seasoning blend of both smoky and spicy Mexican-inspired seasonings and then topped with my decadent creamy vegan queso.

The fries alone are KILLER but once you add the vegan queso, life gets really good. Prepare yourself because you’re about to partake in one of the most decadent and comforting dishes in the world. And, you’ll be pleased to know this recipe is dairy-free, gluten-free, and oil-free which means you can gorge guilt-free. You’re welcome.

Get ready to enjoy this delicious and easy vegan snack that you can make in less than an hour! These vegan nacho fries are full of cheesy flavor and crunchy goodness, perfect for any meal or Super Bowl party.

If you’re still on the fence about making this recipe I leave you with these words: POTATOES AND NACHO CHEESE SAUCE. Let’s do it!

Gather Your Ingredients.

First things first, any recipe with multiple parts is easier if your first lay out all of your ingredients at the beginning. It keeps you from running around trying to find things.

Second, this recipe is made possible by two of my previous creations, Crispy Homemade Baked French Fries and the Easiest & Best Vegan Queso. So, click on the links to get a complete list of the instructions.

But to show I’m a nice guy, I’m going to give you a list of ingredients you’ll need with some abbreviated instructions to get you going. Sound good? I thought so.

Fries and Fry Seasoning

• 4-6 medium-sized russet potatoes
• 1 Tablespoon of smoked paprika
• 1 Tablespoon of chili powder
• 1 Tablespoon of nutritional yeast
• 1 teaspoon of cumin
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• ¼ teaspoon of cayenne pepper
• ¼ teaspoon of black pepper

Vegan Nacho Cheese Sauce

• 1 cup raw cashews
• ½ cup water
• 2 Tbsp lemon juice
• ¼ cup nutritional yeast
• ½ teaspoon of garlic powder
• 1 teaspoon of smoked paprika (optional)
• 1 can (10 ounces) diced tomatoes and green chilies (RoTel Tomatoes (No Salt Added)
• Salt to taste

Now let’s get cooking!

Prepare The Fries.

Preheat the oven to 450˚F and line a baking sheet with parchment paper. Slice the potatoes into long thin strips, or “fries”, in ¼″-½″ strips, and add them to a large bowl or pot of ice-cold water. Let the cut potatoes soak for 10 minutes.

Drain the potatoes using a colander, lay out the cut potatoes on a clean dish towel, and pat them dry with a paper towel.

Spread the potatoes evenly on the lined baking sheet and sprinkle with some salt and pepper. Bake the french fries for 15-20 minutes, then flip the potatoes and bake for 15-20 more minutes until the potatoes turn golden brown and crispy.

Once the fries have finished baking add them to the mixing bowl with the spice blend and spritz with a little Bragg’s liquid aminos or drizzle with some low-sodium veggie broth, this will help the spices stick to the fries. Toss like crazy until all of the fries are coated.

Place the fries back on the baking sheet and bake for another 10 minutes. Once they’re finished you’ll have crispy oil-free spicy french fries with an intensely spicy and smoky flavor.

If spice ain’t yo’ thang lay back on the hot stuff.

Make The Nacho Cheese Sauce.

To make the nacho cheese sauce start by boiling the raw cashews for 5 minutes or soaking them in hot water for 20-30 minutes. This will help to break them down and make them super creamy and easier to blend.

Drain the cashews, and add them to a high speed blender with fresh water, lemon juice, garlic powder, smoked paprika, and nutritional yeast. Drain the liquid from the diced tomatoes and green chilies into the blender with the rest of the ingredients. Place the tomatoes and chilies in a small nonstick skillet or saucepan and set it aside.

Blend the vegan cheese sauce on high for 2-3 minutes until the mixture is smooth and creamy. Pour the nacho cheese into the pan with the tomatoes and chilies and warm over medium-low heat and stir frequently. The queso will continue to thicken as it heats up.

NOTE: if you prefer just a smooth cheese sauce leave out the Rotel.

Assemble The Nacho Fries, Serve, and Enjoy!

Once your fries have been cooked and the queso is piping hot, it’s time to combine the two forces for the common good of humanity and enjoy these bad boys!

Dump your spicy fries onto a big serving platter and serve the vegan nacho cheese sauce on the side or dump it on top of the fries (my favorite) with any of your desired toppings.

I highly recommend fresh tomatoes, refried beans, cilantro, jalapeños, and/or chopped green onions. Dig in and enjoy it as a snack or as part of a main course meal.

Looking for more vegan appetizers?

Try these amazing plant-based party favorites that are sure to please the pickiest of unhealthy eaters.

• Best Vegan Spinach Artichoke Dip
• Buffalo Cauliflower Wings
• Vegan Cream Cheese and Sausage Dip
• Buffalo Chicken Dip
• Grilled Teriyaki Tofu Skewers

If you try these Vegan Nacho Fries or have any questions, I’d love to hear from you! Leave a comment, rate it down below, and don’t forget to tag a photo #shaneandsimple on Instagram.

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