Get the party started with a batch of loaded nacho fries ! Homemade oven fries are topped with creamy vegan cheese and all your favourite nacho toppings to create an irresistible appetizer.
These loaded nacho fries are cheesy, spicy, crispy, and creamy all in one—basically everything delicious in a single recipe!
Let’s talk about that sauce though. This is the sauce that I used in my Vegan Mac and Cheese , and not only is it absolutely delicious, it’s also ridiculously easy. Just add all of the ingredients to your blender and blend! A comment I get a lot on this cheese sauce is that when readers taste it, they’re shocked that it’s vegan.
I confess, I always want to eat all of these nacho fries by myself, but they’re perfect for game day get-togethers or those nights when you just want something indulgent and fun for dinner.
Why You’ll Love This Nacho Fries Recipe
- The best vegan cheese sauce . No expensive store-bought vegan cheese here! A handful of wholesome ingredients makes the amazing cheese sauce in this nacho fries recipe. You will want to eat it with a spoon!
- Easy appetizer or meal . These are perfect for any party, game night, or Netflix binge-watching session. Is there ever NOT a good time for nacho cheese fries?!
- Customizable toppings . You can add your favourite toppings like beans, tomatoes, jalapeños, and more—and use as much or as little as you like.
- Loaded with flavour . These fries have it all: spicy, cheesy, savory, and creamy. They’re sure to be a crowd pleaser!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Nacho Fries:
- Russet potatoes – My favourite for making baked fries.
- Coconut oil
- Black beans – You can use canned or cooked dry black beans.
- Corn
- Tomatoes – Dice these to a size that’s easy for the fries to hold.
- Sliced jalapeños – Pickled jalapeños are also delicious, or use canned green chiles for a milder pepper.
- Vegan sour cream – Either homemade vegan sour cream or store-bought.
- Lime slices
For the Vegan Cheese Sauce:
- Olive oil or coconut oil – Or another cooking oil you like to use.
- Carrot – Carrot adds colour to the sauce.
- Yellow onion
- Garlic cloves
- Raw cashews – Soak these in water for 8 hours, or overnight.
- Sea salt and ground black pepper
- Dry ground mustard – This adds some sharp flavour to the cheese sauce.
- Lime juice
- Tamari or liquid aminos – You can also use soy sauce or lite soy sauce. Choose whichever option works for your diet!
- Nutritional yeast – Key to the cheesy flavour in our vegan nacho cheese sauce.
- Paprika – Use sweet paprika or smoked paprika for a little smoky flavour.
- Ground nutmeg
- Unsweetened almond milk – Or another unflavoured, unsweetened plant milk you have on hand.
How Do You Soak Cashews?
To soak cashews, simply place the desired amount of raw cashews in a bowl and cover them with water. Let them soak overnight, which will help them blend smoothly to make the cheese sauce for these vegan nacho fries. Drain the water before using the cashews in your recipe.
How to Make Nacho Fries
- Prepare . Preheat your oven to 450°F and line two baking sheets with a silicone mat or lightly oiled parchment paper. Cut the potatoes as desired.
- Add the oil . Place the fries onto the prepared pans and drizzle them with oil. Rub the fries to coat them evenly.
- Bake . Arrange the fries in an even layer and bake for 40 minutes, or until crispy. Season with salt and pepper.
- Cook the vegetables . Warm the oil in a pan set over medium heat, then stir in the carrots, onions, and garlic. Cover and cook for about 10 minutes, or until the vegetables are tender. Cool slightly.
- Blend . Add the vegetables to your blender, along with all of the other cheese sauce ingredients. Blend for about 1 minute on high speed, until sauce is completely smooth. Season to taste.
- Assemble . Plate the fries, then top with the nacho cheese and your desired toppings. Serve with a squeeze of fresh lime juice.
Tips for Success
- Be sure to soak the cashews . This will ensure a smooth and creamy cheese sauce. If you forget to soak them overnight, you can boil them for 10 minutes until they soften.
- Give the fries space . If you cram them onto a single pan, they’ll steam instead of getting crispy. Leave room for air to circulate!
- Don’t overdo it on the toppings . While this recipe allows for lots of customisation, be careful not to overload your fries with toppings. Stick to 2-3 toppings in moderate quantities to prevent the fries from getting soggy. (Or plan on eating them with a fork!)
- Use a high-speed blender . A powerful blender will ensure a smooth and creamy consistency for the cheese sauce.
More Topping Ideas for Nacho Fries
- Vegan ground beef cooked in taco seasoning (see my Loaded Vegan Nachos for a recipe)
- Sofritas
- Soyrizo
- Guacamole
- Black olives
- Cilantro
- Sliced green onions
Serving Suggestions
Serve these nacho fries as a fun party appetizer, or enjoy them as a satisfying meal on their own or with a main dish like Vegan Birria Tacos or Easy Grillable Veggie Burgers .
How to Store Leftovers
If possible, store the fries and nacho cheese separately in airtight containers in the refrigerator. When ready to eat, reheat the fries in the oven or air fryer and warm up the cheese sauce on the stovetop or in the microwave. Assemble and add fresh toppings just before serving for optimal taste and texture.
If you’ve already topped the fries, store them in the refrigerator for up to 2-3 days and reheat them in the microwave. They’ll be soggy, but still be delicious.
Can I Freeze This Recipe?
I don’t recommend freezing nacho fries as they will become soggy and lose their crispy texture.
More Cheesy Vegan Recipes
- Broccoli Cheese Rice Casserole
- Vegan Cheese Pasta Bake
- Butternut Squash Mac and Cheese
- Pretzel Dip
- How to Make Vegan Parmesan Cheese
Ingredients
Nacho Ingredients
- 2 large russet potatoes , peeled, washed and dried well, (622g)
- 2-3 teaspoons coconut oil
- black beans , any quantity you’d like
- corn , any quantity you’d like
- tomatoes , diced (any quantity you’d like)
- sliced jalapeños , any quantity you’d like
- vegan sour cream
- lime slices
Vegan Nacho Cheese Sauce
- 1 tablespoon olive oil , or coconut oil, (12.5g)
- 1 large carrot , chopped, (112g)
- 1 small yellow onion , halved and chopped, (72g)
- 3 garlic cloves , minced
- 1 cup raw cashews , soaked in water overnight or boiled for 5 minutes*
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- Juice of one lime , 1 tablespoon
- ½ tablespoon tamari sauce , or liquid aminos, soy sauce or lite soy sauce
- ½ cup nutritional yeast
- 2 teaspoons paprika
- ½ teaspoon ground nutmeg
- 1 ½ cups unsweetened almond milk
Instructions
Crispy Fries
- Preheat oven to 450°F/230°C. Line two baking sheets with a silicone mat or lightly oiled parchment paper (I highly recommend the silicone mat).
- Cut your potatoes into your desired fry shape and arrange on the pan. Drizzle the oil over the fries and rub into the fries. It isn’t a lot of oil but it goes a long way. Do NOT add salt at this point as it won’t allow the potatoes to crisp up.
- Arrange the fries on the baking sheet so that none of them are touching at all.
- Bake for 40 minutes in the oven. You can check them around the 30 minute mark to see if they are crisp enough, but mine took 40 minutes to get really crispy.
- Remove from the oven and add salt and pepper to season.
Vegan Nacho Cheese
- In a pan over medium heat (I used Greenlife pans) heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
- Remove from heat and allow to cool slightly.
- In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, ground nutmeg, and almond milk.
- Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary. This probably makes much more than you’ll need, so you can bottle it and place it in the fridge and use it for Mac and Cheese or other purposes! If you don’t want so much extra, you can cut the nacho cheese sauce in half!
To Assemble the Nachos
- Layer your plate with fries. Top with some nacho cheese, and black beans, tomatoes, jalapeños, corn and ingredients in your favourite order! Serve with limes on the side.
- Enjoy!
Notes
Loaded Nacho Fries
Ingredients
Nacho Ingredients
- 2 large russet potatoes peeled, washed and dried well, (622g)
- 2-3 teaspoons coconut oil
- black beans any quantity you’d like
- corn any quantity you’d like
- tomatoes diced (any quantity you’d like)
- sliced jalapeños any quantity you’d like
- vegan sour cream
- lime slices
Vegan Nacho Cheese Sauce
- 1 tablespoon olive oil or coconut oil, (12.5g)
- 1 large carrot chopped, (112g)
- 1 small yellow onion halved and chopped, (72g)
- 3 garlic cloves minced
- 1 cup raw cashews soaked in water overnight or boiled for 5 minutes*
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- Juice of one lime 1 tablespoon
- ½ tablespoon tamari sauce or liquid aminos, soy sauce or lite soy sauce
- ½ cup nutritional yeast
- 2 teaspoons paprika
- ½ teaspoon ground nutmeg
- 1 ½ cups unsweetened almond milk
Instructions
Crispy Fries
- Preheat oven to 450°F/230°C. Line two baking sheets with a silicone mat or lightly oiled parchment paper (I highly recommend the silicone mat).
- Cut your potatoes into your desired fry shape and arrange on the pan. Drizzle the oil over the fries and rub into the fries. It isn’t a lot of oil but it goes a long way. Do NOT add salt at this point as it won’t allow the potatoes to crisp up.
- Arrange the fries on the baking sheet so that none of them are touching at all.
- Bake for 40 minutes in the oven. You can check them around the 30 minute mark to see if they are crisp enough, but mine took 40 minutes to get really crispy.
- Remove from the oven and add salt and pepper to season.
Vegan Nacho Cheese
- In a pan over medium heat (I used Greenlife pans) heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
- Remove from heat and allow to cool slightly.
- In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, ground nutmeg, and almond milk.
- Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary. This probably makes much more than you’ll need, so you can bottle it and place it in the fridge and use it for Mac and Cheese or other purposes! If you don’t want so much extra, you can cut the nacho cheese sauce in half!
To Assemble the Nachos
- Layer your plate with fries. Top with some nacho cheese, and black beans, tomatoes, jalapeños, corn and ingredients in your favourite order! Serve with limes on the side.
- Enjoy!
Video
Notes
Nutrition
Loaded Nacho Fries https://jessicainthekitchen.com/vegan-loaded-nacho-cheese-fries/ February 2, 2024
This homemade vegan sour cream is thick, creamy, and tangy—and you only need 5 ingredients to make it! Use this easy recipe all the ways you’d use traditional sour cream.
This vegan sour cream tastes exactly like regular sour cream. It’s just as creamy and tangy, with the same rich and thick texture. As you know, cashew cream doesn’t even taste like cashews, and neither does this sour cream. That means you can easily swap it into all of your favourite dishes. This is a FRIDGE STAPLE, friends.
Why You’ll Love This Vegan Sour Cream Recipe
- So easy . Vegan sour cream couldn’t be easier to make. Just soak the cashews and blend everything together. Truly, it’s that simple!
- Budget-friendly . Store-bought vegan substitutes can be expensive. Making your own sour cream at home is a great way to save some money while still enjoying all the deliciousness.
- No special ingredients required . This recipe only uses 5 simple ingredients, all of which you can easily find in any grocery store.
- Versatile . Use this vegan sour cream in all the ways you would use traditional sour cream—as a topping for tacos, burritos, chili or soup, in dips and dressings, and more.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Raw cashews – Use raw cashew pieces, rather than whole cashews. They’re less expensive!
- Water
- Apple cider vinegar – For that signature tangy flavor.
- Fine sea salt
- Lime juice – This also adds tanginess.
How Do You Soak Cashews?
Before blending cashews, they should be soaked in water for at least 4 hours, or preferably overnight. This softens the nuts and makes them easier to blend into a smooth and creamy consistency.
How to Make Vegan Sour Cream
- Combine . Add all of the ingredients to a high-speed blender .
- Blend . Turn on the blender and process until the mixture is smooth and creamy. Stop to scrape down the sides as needed.
- Season . Taste and adjust the seasonings as desired; you can add more vinegar or lime juice for a tangier flavor.
Tips for Success
- Don’t forget to soak the cashews . Soaking the cashews overnight is key for a smooth and creamy no-trace-of-cashews vegan sour cream. If you’re in an absolute pinch, you can boil them for about 5 minutes. Always remember to rinse afterwards.
- Check to make sure it’s completely smooth . Before removing the sour cream mixture from the blender, use a spoon to scoop some out, then let it slowly drip back into the blender jar. Watch for grit and lumps as the sour cream falls off the spoon. If it’s not completely smooth, turn on the blender and puree again.
- Add some flavour . I love adding chili powder or smoked paprika to this sour cream if I’m serving it with jackfruit tacos . Minced chives are fantastic stirred into vegan sour cream for air fryer baked sweet potatoes .
- Double the batch . This vegan sour cream keeps well in the fridge for up to a week, so feel free to make a double batch and use it throughout the week.
How to Use Vegan Sour Cream
- You can dollop it on top of chili; I love it on my vegan pumpkin chili .
- You can make a loaded baked potato and top it with lots of vegan sour cream. It’s also great on loaded potato skins !
- Use it in a dip or sauces.
- Stir it into a soup for tang and creaminess, like this butternut squash soup .
- Overall, you can use it anywhere that calls for regular sour cream!
How to Store
You can store this vegan sour cream in an airtight storage container in the fridge for up to a week.
More Vegan Staples
- Vegan Butter
- Best Vegan Dairy Substitutes
- Vegan Egg Substitutes
- The Best Vegan Cream Cheese
- Vegan Heavy Cream Substitute
Ingredients
- 1 cup raw cashews , cashews soaked in water overnight or boiled for 5 minutes (discard water it’s soaking in)
- 7 tablespoons water
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon fine sea salt
- 1 tbsp lime juice
Instructions
- Blend all the ingredients for the vegan sour cream in a high speed blender until smooth and creamy. Depending on your blender, this could take anywhere from 30 seconds to about 2 minutes, scraping blender once halfway in between. If you don’t have a high speed blender, this could take up to 5 minutes or more.
- This recipe makes about 20-24 tablespoons depending on the size of your cashews (1 ¼ to 1 ½ cups).
