Loaded Cheezy Fries

Cheezie Fries 2

My husband was very excited when I told him I’d be making “loaded cheesy fries”, until, that is, he learned I’d be experimenting with a vegan “cheeze” sauce. I am not joking. He literally rolled his eyes, which of course, upset me.

I’ll admit that he’s pretty patient, even when some of the experiments don’t work out so well, but it wasn’t the experimentation with which he was having issues. He just, and these are his words exactly, “didn’t want me messing with a good thing”. In other words, he likes cheese.

As usual, I ignored him and put my trusty t-fal actifry to handy use again. If you don’t have one, just bake the fries in the oven with a little oil, salt, and black pepper.

Much to his surprise, the cheeze sauce turned out to be very tasty. In fact, he had to admit it was down right good. The nutritional yeast, of course, gives it it’s depth, and combined with the Dijon mustard and vegetable bouillon cube, is reminiscent, almost, of an aged cheese. I opted for fresh onions and garlic, which I feel really separate this sauce from most of the stuff out there that incorporate the dried stuff instead. This sauce tastes rich, bold, and creamy, so much so, you won’t miss the real thing.

Top with whatever fresh nacho-type veggies plus black beans, for a complete meal.

Makes 4 cups (enough for 6 lbs of potatoes)
Serves 3 -4

Ingredients:

Cheeze Sauce:
Canola oil ½ cup
Onion, Spanish, large, roughly sliced 1
Garlic, cloves, sliced 3
Salt 1 tsp
Black pepper
Nutritional yeast 3 tbsp
Mustard, Dijon 2 tbsp
Turmeric 1 tsp
Bouillon, crumbled 1
Flour 1/3 cup
Milk, hemp, unsweetened 3 cups
Poutine:
Potatoes, cut into French fries 6 lbs
Canola oil 9 tbsp (3 tbsp per 2 lb of potatoes, if using T-fal Actifry)
Salt
Black
Toppings:
Tomatoes, diced
Green onions, diced
Jalapeños, diced
Green olives, diced
Black beans

Directions:

  1. For the potatoes, wash, dry, and hand cut potatoes into French fries. Place potatoes on a paper towel and dry thoroughly. Place in T-fal fryer. Add 3 tablespoons of canola oil (per 2 lb of potatoes) and season with salt and black pepper. Set timer for 45 minutes. Alternatively, preheat oven to 400 degrees. Place potatoes on a baking sheet and bake for 45 minutes to an hour or until potatoes are golden brown. You’ll need more oil if using this method.
  2. To make the cheeze sauce, in a medium pot, heat the canola oil.
  3. Add Spanish onion and cook for 10-12 minutes until onion is translucent, but not caramelized.
  4. Add garlic, salt, and black pepper and cook for a couple minutes more until garlic is fragrant.
  5. Remove pot from heat. Scoop onion mixture into a food processor and process until thoroughly combined and smooth. This step is important to avoid a chunky sauce.
  6. Return onion mixture to pot over medium heat.
  7. Add nutritional yeast, Dijon mustard, turmeric, and crumbled bouillon into onion mixture and combine well.
  8. After a couple minutes, add flour and thoroughly combine. Cook for a couple of minutes.
  9. One ladle at a time, whisk in the hemp milk until the sauce becomes smooth and creamy.
  10. Adjust seasoning adding salt and black pepper to taste. Simmer sauce for 3-4 more minutes or until you achieve the desired consistency.
  11. To assemble, divide potatoes into 3-4 portions. Generously ladle cheeze sauce over French fries. Top with assorted veggies (tomatoes, green onions, jalapenos, green olives) and black beans. Check seasoning (of dish) and add salt and black pepper, if so desired.
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2 thoughts on “Loaded Cheezy Fries

  1. Pingback: Quinoa Fresh Vegetable Bowl | Delectably Insatiable

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