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Cashew Cheesy Sauce - Bold & Spicy
Loaded Chili Cheese Fries
(Vegan, Gluten-Free, Dairy-Free)
Ingredients:
Oven Fries*
4 large baking potatoes, cut into 12 wedges each
1 tablespoon oil
Sea salt and pepper, to taste
Lentil Chili**
1 tablespoon oil
1 white onion, diced
1 red bell pepper, seeded and diced
½ jalapeño, diced
4 cloves garlic, minced
1 tablespoon + 1 teaspoon chili powder
2 teaspoons paprika
1 1/2 teaspoon ground cumin
8 cups broth
1 can (15 oz) kidney beans, drained and rinsed
2 ¼ cups (16 oz) brown lentils
1 can (15 oz) fire-roasted diced tomatoes
Sea salt and pepper, to taste
Toppings
Bold & Spicy Cashew Cheesy Sauce
Red onion, diced
Jalapeño, thinly sliced
Tomato, diced
Cilantro, chopped
Vegan sour cream, optional
Directions:
Preheat the oven to 425ºF. In a large bowl, toss potatoes with oil. Season with sea salt and pepper, to taste. Place potatoes in a single layer onto a greased baking sheet. Bake until golden brown and crispy, about 40-45 minutes.
Heat oil in a large pot over medium heat. Once oil is warm add onion, red bell pepper, and jalapeño. Saute for 5-6 minutes or until tender, stirring occasionally. Add garlic, chili powder, paprika, and cumin. Cook for 1 minute until fragrant. Stir in vegetable broth, kidney beans, brown lentils, and diced tomatoes (with juice). Bring to a boil then reduce heat and simmer, uncovered, for 30-35 minutes or until lentils are tender. Season with sea salt and pepper to taste. Add water or additional vegetable broth to thin to desired consistency. Please note, chili will thicken as it cools.
Top oven fries with lentil chili, Bold & Spicy Cashew Cheesy Sauce, red onion, jalapeño, tomato, cilantro, and sour cream, if desired. Enjoy!
Tips:
*Use a frozen bag of fries in place of oven fries. Prepare according to package directions.
**Use canned chili of choice in place of lentil chili. Prepare according to package directions.
Save leftover lentil chili for lunch throughout the week or freeze and enjoy later.
Servings: 6 servings