Go Back

Vegan Loaded Fries with Spicy Cheese Sauce

These Vegan Loaded Fries are topped with a smoky, spicy vegan cheese sauce, crispy onions, and fresh toppings for the ultimate comfort food experience. Perfect for game day, parties, or a bold plant-based dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Servings: 4 People
Course: Appetizer
Cuisine: Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fries:
  • 4 large russet potatoes or frozen fries
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 tsp paprika optional
  • For the Spicy Vegan Cheese Sauce:
  • 1 cup peeled and diced potatoes
  • 1/2 cup diced carrots
  • 1/3 cup raw cashews soaked 4–6 hours or boiled 10 mins
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili flakes or hot sauce adjust to taste
Salt to taste
  • 1/2 to 3/4 cup water adjust for thickness
  • Toppings Optional:
  • Sliced jalapeños
  • Diced tomatoes
  • Green onions or chives
  • Fresh cilantro
  • Vegan sour cream
  • Crumbled tofu or vegan bacon bits

Method
 

Prepare the Fries:
  1. Preheat oven to 425°F (220°C). Cut potatoes into thin fries. Toss with olive oil, salt, pepper, and paprika. Spread evenly on a baking tray. Bake for 30–35 minutes, flipping halfway, until golden and crispy.
  2. Make the Cheese Sauce:
  3. Boil potatoes and carrots in a pot for 10–12 minutes or until soft. Drain and add to a blender with soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, chili flakes, salt, and water. Blend until smooth and creamy. Adjust seasoning and consistency as needed.
  4. Assemble Loaded Fries:
  5. Place fries on a serving plate. Pour generous amounts of warm spicy vegan cheese sauce over them. Top with desired toppings.
  6. Serve immediately and enjoy!

Notes

You can use air fryer fries or frozen oven fries to save time.
The cheese sauce can be made in advance and stored in the fridge for up to 5 days.
Add plant-based protein like lentil chili or vegan ground for a full meal version.
Make the sauce spicier by doubling the chili flakes or using sriracha.