Vegan Cheese Fries

Updated: Mar 3


These CHEESE FRIES feature some of the BEST VEGAN CHEESE sauce I've ever made!


So I've made a lot of Cheese Sauces here on this page. I've made them with cashews, I've made them with store-bought vegan cheese, but I've never thought to combine the two! This sauce is adapted from the Shake Shack recipe book, and in their recipe, they use heavy cream and steep it in some veggies and spices for 30 minutes before adding in cheese and melting. This was super intriguing so I had to give it a go!


At first I tried some Heavy Coconut Cream to substitute the dairy cream, and well, it tasted like coconuts, and it was awfully thin! So I thought, why not make a cashew cream, which will obviously have a more neutral flavor and it'll thicken up! And turns out, I was right!


This sauce was well worth the extra effort in my book, so if you want to take your Cheese Sauce to the next level, you definitely gotta try this! To keep it in line with Shake Shack, I had it on Crinkle Cut Fries, but it's honestly so good as a cheese sauce, you could use it on just about anything! I've used the leftovers for burritos, sandwiches, and just a good old cheese dip with some chips!


SHACKBURGER RECIPE HERE!


Check out the VIDEO below for a full run down!

 

If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!


This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!

 

RECIPE

(adapted from Shake Shack's Cookbook)

Makes a lot of CHEESE SAUCE!

  • 1 cup raw, unsalted cashews

  • 2 cups unsweetened plant milk (more as needed)

  • 1/2 an onion (sliced thick)

  • 1/2 jalapeño (sliced)

  • 1 tsp black peppercorns

  • 1/2 tsp sea salt

  • 2 cloves garlic

  • 1 Tbsp white wine

  • 1 Tbsp white wine vinegar

  • 8 oz. vegan cheddar shreds

  • 8 oz. vegan American cheese (shredded)


INSTRUCTIONS

  1. Soak the cashews in boiling water for 10 minutes. Then strain and blend in a high speed blender with the plant milk.

  2. Get a pan over medium heat and add a 2 tablespoons of oil. Add in the onions and jalapeño slices, black peppercorns and salt and cook over medium heat for 4 minutes. Then add in the garlic and cook for 1 minute. Next add in the white wine and white wine vinegar and cook until most of the liquid has evaporated, about 1 - 2 minutes. Add in the cashew cream, stir to combine, then kill the heat and cover to steep for 30 minutes.

  3. Now strain the cashew cream from the veggies (you can actually just eat the onions and peppers, so don't discard them!) Add the strained cashew cream back to a pan, and then add in the vegan cheeses. Whisk over medium heat until cheese melts, however, if the mixture is feeling too thick, add in about 1/4 cup of more plant milk at a time until it thins out to the desired consistency. Once cheese has melted, pour over some crinkle cut fries or anything you want!

1,605 views0 comments

Recent Posts

See All