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Vegan Cheese Fries

Servings 4


For cashew cream:

  • 1 cup soaked cashews Tip: take 1 cup of cashews, place them in a mason jar with water that covers them completely and let them sit for at least 4 hours. If you soak them for longer than 4 hours, place them in the fridge
  • ½ cup fresh lemon juice
  • ½ cup fresh water
  • 1 ½ nutritional yeast this brand is common
  • ¼ teaspoon salt

For cheese fries:

  • 3/4 bag of Ore Ida Crispers frozen
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon piches granulated garlic
  • 1/4 teaspoon pinches kosher salt
  • 1/8 teaspoon pinch black pepper
  • About 4 slices Creamy Original Chao vegan you can use more if you want it cheesier!
  • 4 scallion stalks sliced thin
  • Sriracha
  • Ketchup


  1.  Preheat oven to 425 degrees.

  2. Drain the soaked cashews and wash them in a strainer. Add them to a blender along with the lemon juice, water (Note: this is fresh water, not the water you used to soak them in!), nutritional yeast, and salt. Blend until creamy. Set aside.

  3.  Line the french fries on a baking sheet. Tip: if you have a Silpat (silicone liner) use that to avoid burning your fries! Bake for 22-25 minutes or until crispy. Season with salt, pepper, paprika, and granulated garlic. Give them a little stir to mix the seasonings. Next, top with cheese. Note: I transferred my fries to a cast iron pan for presentation purposes, but feel free to top the fries with the cheese right on the baking sheet. Bake until the cheese melts, about 3-5 minutes.

  4.  While the cheese is melting, mix 1 part sriracha with 2 parts ketchup. When the cheese is melted, top them with the cashew cream, scallions and the spicy sriracha ketchup!