Get the party started with a batch of loaded nacho fries. Crispy oven-baked fries are topped with a creamy vegan cheese sauce and all your favourite nacho toppings for an irresistible appetizer or casual meal.
These loaded nacho fries are cheesy, spicy, crispy, and creamy all at once—everything delicious combined in one easy recipe.
The vegan cheese sauce is the star here. It’s the same simple sauce used in the Vegan Mac and Cheese: just cook a few vegetables, blend them with soaked cashews, nutritional yeast, seasonings and unsweetened plant milk, and you’ll have a smooth, surprisingly cheesy sauce. Many people who taste it are pleasantly surprised that it’s vegan.
These nacho fries are ideal for game day, parties, casual dinners, or whenever you want something fun and indulgent to share.
Why You’ll Love This Nacho Fries Recipe
- Rich vegan cheese sauce. Made from wholesome ingredients—no expensive store-bought cheese needed.
- Easy appetizer or meal. Perfect for parties, movie nights, or casual dinners.
- Totally customizable. Add beans, tomatoes, jalapeños, or any toppings you prefer.
- Full of flavor. Spicy, savory, creamy and crispy in every bite.
Notes on Ingredients
See the recipe card below for exact ingredient quantities and step-by-step instructions.
For the Nacho Fries
- Russet potatoes — a great choice for baked fries.
- Coconut oil — or another neutral oil for roasting.
- Black beans — canned or cooked from dry.
- Corn — fresh, frozen or canned.
- Tomatoes — diced small so the fries can hold them.
- Sliced jalapeños — fresh, pickled, or swap for canned green chiles if you prefer milder heat.
- Vegan sour cream — store-bought or homemade.
- Lime slices — to squeeze over the finished fries.
For the Vegan Cheese Sauce
- Olive oil or coconut oil
- Carrot — adds color and sweetness to the sauce.
- Yellow onion
- Garlic cloves
- Raw cashews — soak in water overnight for a smooth texture.
- Sea salt and ground black pepper
- Dry ground mustard — gives a sharp, cheesy tone.
- Lime juice
- Tamari or liquid aminos — or soy sauce for saltiness.
- Nutritional yeast — key for a cheesy flavor.
- Paprika — sweet or smoked for extra depth.
- Ground nutmeg
- Unsweetened almond milk — or another unsweetened plant milk.
How to Soak Cashews
Place raw cashews in a bowl and cover them with water. Soak overnight to ensure they blend into a silky sauce. If you need a faster method, boil the cashews for about 5–10 minutes until soft, then drain and cool before blending.
How to Make Nacho Fries
- Prepare. Preheat oven to 450°F (230°C). Line two baking sheets with a silicone mat or lightly oiled parchment. Cut potatoes into fries.
- Coat with oil. Spread the fries on the sheets, drizzle with oil, and rub to coat evenly. Do not salt before baking to help them crisp.
- Bake. Arrange fries in a single layer without touching and bake about 40 minutes, checking at 30 minutes for doneness. Remove and season with salt and pepper.
- Cook the vegetables. Sauté carrots, onion and garlic in oil over medium heat until tender, about 10 minutes. Let cool slightly.
- Blend the sauce. In a high-speed blender combine the cooked vegetables with soaked cashews, salt, pepper, dry mustard, lime juice, tamari (or soy), nutritional yeast, paprika, nutmeg and almond milk. Blend until completely smooth and season to taste.
- Assemble. Plate fries, pour the nacho cheese over them, and add black beans, tomatoes, jalapeños, corn, a dollop of vegan sour cream and a squeeze of lime.
Tips for Success
- Soak or boil cashews. Properly softened cashews are essential for a creamy, lump-free sauce.
- Give fries room. Space them out on the baking sheet so they crisp instead of steam.
- Don’t overload toppings. Use 2–3 toppings in moderate amounts to keep the fries from getting soggy, or be prepared to eat with a fork.
- Use a good blender. A powerful blender ensures the sauce is silky smooth.
More Topping Ideas for Nacho Fries
- Vegan ground beef or meatless crumbles seasoned with taco spices
- Sofritas-style spiced tofu
- Soyrizo
- Guacamole or sliced avocado
- Black olives, cilantro, or sliced green onions
Serving Suggestions
Serve these nacho fries as a shareable party appetizer or enjoy them as a satisfying main. They pair well with grilled veggie burgers, tacos, or any casual mains you like.
How to Store Leftovers
Store fries and cheese sauce separately in airtight containers in the refrigerator for best results. Reheat fries in the oven or air fryer and warm the sauce on the stovetop or in the microwave, then assemble and add fresh toppings before serving.
If the fries are already topped, keep them chilled and use within 2–3 days; reheating will make them softer but still tasty.
Can I Freeze This Recipe?
Freezing is not recommended; frozen-and-thawed fries tend to lose their crisp texture and become soggy.
More Cheesy Vegan Recipes
- Broccoli Cheese Rice Casserole
- Vegan Cheese Pasta Bake
- Butternut Squash Mac and Cheese
- Pretzel Dip
- How to Make Vegan Parmesan Cheese
Enjoy! If you make these loaded nacho fries, snap a photo and share it on social media with your favourite hashtag. Leave a comment and rating for the recipe if you try it—happy cooking!
Loaded Nacho Fries
Ingredients
Nacho Ingredients
- 2 large russet potatoes, peeled, washed and dried well (about 622 g)
- 2–3 teaspoons coconut oil
- Black beans, to taste
- Corn, to taste
- Tomatoes, diced
- Sliced jalapeños, to taste
- Vegan sour cream
- Lime slices
Vegan Nacho Cheese Sauce
- 1 tablespoon olive oil or coconut oil
- 1 large carrot, chopped (about 112 g)
- 1 small yellow onion, halved and chopped (about 72 g)
- 3 garlic cloves, minced
- 1 cup raw cashews, soaked overnight or boiled for 5 minutes
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- Juice of one lime (about 1 tablespoon)
- 1/2 tablespoon tamari or liquid aminos (or soy sauce)
- 1/2 cup nutritional yeast
- 2 teaspoons paprika
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups unsweetened almond milk
Instructions
Crispy Fries
- Preheat oven to 450°F (230°C). Line two baking sheets with a silicone mat or lightly oiled parchment.
- Cut potatoes into your desired fry shape and arrange on the pans. Drizzle with oil and rub to coat. Do not add salt yet.
- Arrange fries so none are touching and bake for about 40 minutes, checking at 30 minutes for crispness. Remove and season with salt and pepper.
Vegan Nacho Cheese
- In a pan over medium heat, warm the oil and add carrots, onion and garlic. Cover and cook until tender, about 10 minutes. Remove from heat and cool slightly.
- In a high-speed blender, combine the cooked vegetables with cashews, salt, pepper, dry mustard, lime juice, tamari, nutritional yeast, paprika, nutmeg and almond milk.
- Blend on high until completely smooth, about 1 minute. Taste and adjust seasoning. The sauce makes extra—store leftovers in the fridge for other dishes or halve the recipe if you prefer less.
To Assemble
- Layer fries on a platter, drizzle with nacho cheese, and top with black beans, tomatoes, jalapeños, corn and vegan sour cream. Serve with lime wedges.
- Enjoy!
Notes
*If short on time, boil the cashews for 5 minutes in just enough water to cover them, then drain and cool before blending.
To store: Keep fries and cheese sauce separate in airtight containers. Reheat fries in the oven or air fryer and warm the sauce before assembling. If already topped, store for up to 2–3 days in the refrigerator.
Carbohydrates: 107 g,
Protein: 29 g,
Fat: 43 g,
Sodium: 1710 mg