Vegan Cashew Cheese Fries


When comfort food meets something nutritious– you end up with these vegan cashew cheese fries. Crispy baked French fries topped off with a highly addicting cheese sauce, truly doesn’t get better.

I won’t sit here and tell you all about how I grew up eating cheese fries and was looking for a healthier version, because I probably only ate cheese fries twice in my life. BUT- I love French fries, and I love this cashew sauce, so thought why not combine the two.

They key to get the potatoes crispy are slicing them super thin and making sure to not overcrowd them on the pan, because no one likes a soggy French fry.

If you aren’t serving these fries right away, I’d recommend saving the sauce on the side until you’re ready to eat, otherwise they would get too soft. If fries aren’t your thing, this cheese sauce would pretty much pair well with anything else- quesadilla, carrot fries, nacho plate, or tacos!

Vegan Cheese Fries

This sauce will stay fresh in the fridge for 3-4 days, so you can easily prep it ahead of time to use throughout the week. It’s made of a few simple ingredients like:

  • raw cashews- for ideal creaminess
  • nutritional yeast- for that “cheesy” flavor, but also a great source of B vitamins!
  • non-dairy milk
  • olive oil
  • sriracha
  • and spices like smoked paprika, salt & garlic powder

I didn’t have to soak my cashews for this recipe since I have a high-speed blender, but I’d recommend soaking your cashews in warm water for 20 minutes before blending if yours isn’t that strong.

I can’t wait for you guys to try this recipe!

Vegan Cashew Cheese Fries

5 from 2 votes
Course: Sides, Snacks


Prep time


Cooking time


Total time




  • 2 medium 2 russet potatoes

  • 1 1/2 tbsp 1 1/2 olive oil

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 garlic powder

  • 1/4 tsp 1/4 black pepper

  • Spicy Cashew Cheese Sauce
  • 1/2 cup 1/2 raw cashews

  • 1/4 cup 1/4 + 2 tbsp almond milk, or other non-dairy milk + more if needed to blend

  • 1 1/2 tbsp 1 1/2 nutritional yeast

  • 1/2 tsp 1/2 smoked paprika

  • 1 tsp 1 sriracha

  • 1 tsp 1 olive oil

  • 1/2 tsp 1/2 salt

  • 1/4 tsp 1/4 garlic powder

  • 1 small 1 jalapeño, to top


  • Preheat oven to 375 F.
  • Slice the potatoes into sticks, about 1/4″ thick.
  • Toss with the black pepper, garlic powder, salt and olive oil and place on a greased sheet pan, don’t overcrowd them.
  • Bake for 35-40 minutes, flipping halfway through.
  • In the meantime, blend together all sauce ingredients until smooth.
  • Once fries are ready, top with cashew cheese sauce and chopped jalapeño.
  • Store any extra sauce in the fridge for 3-4 days.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Vianca Holguin

    Best vegan cheese I’ve found! Fries were so crispy & the jalapeño added that needed fire!

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