Chili Cheese Fries Vegan

Vegan Chili Cheese Fries are plant-strongly amazing! Crispy oil-free fries, topped with layers of tangy spicy chili and creamy vegan cheese sauce. The ultimate heart-healthy comfort food!
Course Appetizer
Cuisine American
Keyword chili cheese fries recipe, vegan chili cheese fries
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings


Potato Fries

  • 4 medium potatoes
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt to taste

Vegan Chili

  • 1/2 cup onion, diced
  • 1/2 cup veggie broth
  • 2 cup bulgur, cooked
  • 1/2 cup ketchup
  • 1 Tbsp worcestershire sauce without anchovies
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp season salt
  • small pinch cayenne pepper optional for spice

Vegan Cheese Sauce

  • 1 cup potatoes, peeled and diced
  • 1/4 cup onions, diced
  • 1/4 cup carrots, diced
  • 1 cup broth from veggies reserved
  • 1/2 cup raw cashews OR 1/2 cup white beans
  • 4 Tbsp nutritional yeast flakes
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • small pinch cayenne pepper optional


Potato Fries

  1. Cook medium whole potatoes in microwave, wrapped in a damp paper towel, for 3-minutes. If you prefer, they can also be parboiled on the stove top in water for about 5 minutes (slice them first), but I do suggest precooking just a little bit. If not, they will come out chewy and less crisp.
  2. After the potatoes are precooked and cooled, slice to the thickness that you prefer. I did not peel my potatoes, but you can if you like. Season with garlic powder, onion powder, and a little salt. Place in the oven or air fryer at 400 degrees for about 25 minutes, shake/stir to redistribute halfway through cook cycle. Cook longer if necessary, as oven temperatures vary. While these are cooking start preparing cheese sauce.

Vegan Cheese Sauce

  1. In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced. While these are cooking, start working on the chili.
  2. When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
  3. Now, it's ready to use in chili cheese fries, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.

Vegan Chili

  1. NOTE: Bulgur does need to be precooked before making this chili. Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. (Follow package directions). I like to make a big batch of it in my rice steamer and store in freezer to use in recipes like tacos, stews, chili beans, etc. Bulgur adds a ground beef texture and soaks up flavors of dish you're preparing. It is one of my favorite grains of all-time.
  2. In sauce pan, saute diced onions in approximately 3 Tbsp of the veggie broth. As they brown and begin to caramelize, add more veggie broth 1 Tbsp at a time. Allow to caramelize well.
  3. Add all other chili ingredients, stir well, and simmer for approximately 5 minutes. Cover and turn heat down to warm or off. Chili is basically done and ready to be eaten.

Chili Cheese Fries

  1. Now, it is time to layer the Chili Cheese Fries! Start with the crispy fries, spoon chili over the top, then drizzle with cheese sauce. I like to top mine with a few diced green onions. Serve and enjoy!

Recipe Notes