Today we have a guest post from my friend fellow YouTuber Ian @chefvegan, making Vegan Chilli Cheese Fries. Ian told me his inspiration for this recipe came from fond childhood memories of eating chilli cheese fries at fairs and ballparks. He says “I have been wanting to recreate a vegan recipe of it for a few years now, and when asked to contribute I thought it would be really cool to create a chilli cheese fries recipe that ticked the easy, healthy and oil-free boxes in line with Rachel’s philosophy”.
“So we made an easy chili with a lovely spicy chili flavor. Getting the cheese sauce right was a challenge though and I had to try a few different recipes to make a smooth, cheesy consistency and flavour. I knew I had it when the sauce had achieved the flavour and texture of a mild velvety cheddar cheese sauce.”
I’m sure you agree it looks delicious, and great for those looking for a nut free vegan cheese sauce – I’m definitely planning to give this a try. Thanks Ian!
I have a load of delicious potato recipes – if you love potatoes you definitely need to check them out…
Watch Ian in action:
A chilli cheese fries recipe that ticks the easy, vegan, healthy, nut and oil-free boxes! The creamy cheesy sauce is super silky!
- 4 large russet or yukon gold potatoes (cut into fries or wedges)
- 28 oz (800g) tinned diced tomatoes
- 15 oz (400g) tin kidney beans
- ½ red onion (finely chopped)
- ½ green bell pepper
- ½ red bell pepper
- 2 tbsp water
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp salt & pepper
- 1 cup (250 ml) water
- ½ cup (125 ml) soy milk
- ½ medium head of cauliflower (broken into florets)
- 1 large carrot (sliced)
- ½ red bell pepper (diced)
- ½ cup (45g) oats
- ½ cup (25g) nutritional yeast
- 2 cloves of garlic
- 2 tbsp lemon juice
- 1 tbsp red miso paste
- 1 tsp hot paprika
- ½ tsp salt & pepper
To make the chilli - water fry onion and red & green peppers on a medium heat for until the onion is soft and translucent.
Next add beans, tomatoes and spices to the pot and cook for about 30 minutes on low heat or until you reach a thick consistency.
To make the fries - Place your sliced potatoes on tray lined with parchment paper and bake at 220c / 200c fan /425f for 15-20 minutes until golden and crispy.
To make the cheese sauce - bring 2 litres of water to the boil and add cauliflower, carrots and red peppers. Cook on a medium heat until soft. To a blender add the strained cooked vegetables, water, miso paste, nutritional yeast, oats, lemon juice, garlic and spices and blend until you reach a smooth velvety texture.
To assemble - top your fries with the cooked chilli, pour over the cheese sauce and voila!