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5 from 1 vote

Vegan Nacho Cheese Fries with Soy Chorizo*

Ingredients

  • 1 12oz pack soy chorizo
  • 2-3 tomatoes for topping (optional)
  • any additional extra toppings (optional. we liked guac.)

French Fries

  • 4 russet potatoes
  • 1/4 cup vegetable oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Vegan Nacho Cheese

  • 1 peeled, cubed small white potato
  • 1 peeled, coined carrot
  • 1/4 cup vegetable oil
  • 1/4 cup non-dairy milk (or water, but non-dairy milk is ideal)
  • 1 tbsp nutritional yeast
  • 1.5 tsp arrowroot flour/powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 2 tsp lime juice
  • 1 tbsp tomato paste
  • 6 pickled jalapeno slices
  • 3 tbsp jalapeno can brine

Instructions

Baking the French Fries

  • Wash and cut the potatoes into steak fry shape. Place in a large pot of cold water and bring to a boil. Cook for 6-8 minutes at boiling. Drain.
  • Preheat the oven at 425 F.
  • Add fries to a baking sheet. Then add oil and spices and mix.
  • Bake for 45 to 50 minutes, flipping halfway through, until golden brown and crisp.

Making the Vegan Nacho Cheese

  • Bring a pot of water to a boil. Add the sliced potato and carrot pieces. Boil for ~6-10 minutes, until fork tender. Then drain and add to a blender.
  • Add the remaining sauce ingredients to the blender and blend on high until the desired smooth consistency is achieved.

Cooking the Soy Chorizo

  • Cook soy chorizo in a pan on medium-high heat for 5 to 10 minutes, until desired 'doneness' is reached. Should be somewhat similar to cooked ground beef in texture when done.

Assembly

  • Layer fries, cheese sauce, soy chorizo, tomatoes, and then any further toppings.
  • Enjoy! :)