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Chili 'Cheese' Fries

Nathan Congleton / TODAY
Cook Time:
30 mins
Prep Time:
10 mins

Chef notes

I'm a french fry addict and this recipe is a great way to eat your fries with some added nutrition on top. French fries that are a complete meal? Yes, please! The cheese is made from cashews and the chili is made from lentils and mushrooms. Great for a Super bowl party or for an average weeknight!

Technique tip: Blending nuts with water is a technique I use often to make luscious, dairy-free creams that serve as a base for sauces, soups or desserts. If you have a high-powered blender, you can blend your nuts raw without any kind of soaking. If you do not have a high-powered blender, you can try using them raw, but if you have trouble, soak the nuts overnight or in boiling water for 10 minutes, then drain them before blending. This will soften them and ensure a silky-smooth cream once blended.


Nacho 'Cheese'
  • 1 cup water
  • 1 cup raw cashews
  • 2 tablespoons nutritional yeast flakes
  • 4 ounces canned tomato sauce (about 1/3 cup)
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons agave nectar
  • 1 pound frozen french fries
  • Leftover lentil chili, heated through (see link to recipe above)
  • 2 scallions, trimmed and thinly sliced


For the nacho "cheese":

In a blender, combine all the ingredients and blend until smooth. Transfer to a small saucepan and stir over medium-low heat for about 5 minutes, until warmed through and thickened.

For the fries:

Bake french fries according to package directions.

Top with nacho "cheese," lentil chili and scallions.