Nacho Fries with Vegan Queso

Nacho Fries with Vegan Queso

Fries

• 4-6 golden potatoes
• 2 tbsp extra virgin olive oil
• 1 tbsp smoked paprika
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne powder
• Sea salt

Queso

• 1 cup chopped potatoes
• 1/2 cup chopped carrots
• 1/2 cup chopped yellow onion
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1/4 cup raw cashews
• 1/4 cup nutritional yeast
• 1 tsp paprika
• 1 tsp sea salt, plus more as needed
• 1/4 tsp black pepper

Preheat your oven to 450 degrees Fahrenheit and line two baking sheets with parchment. Slice the potatoes into matchsticks and toss them with the olive oil. Spread them in an even layer on the baking sheets and bake for 15-20 minutes, flipping halfway through.

In a small bowl, combine the paprika, chili, cumin, onion, garlic, black, and cayenne powders along with some salt. Add the fries to a large bowl and toss with the seasonings. Meanwhile, make the queso.

In a large pot, combine the potato, carrot, onion, garlic and oil and cook over medium-high heat for 10 minutes, then cover 1 cup of hot water and simmer until the veggies are soft, about 10 minutes. Transfer everything from the pit to a blender and add in the rest of the ingredients, with an additional 1/2 cup of water. Blend on high speed until the sauce is creamy and smooth, about 2 minutes. Adjust seasonings to you liking and serve along side the fries. Enjoy!