January 20, 2023
French Fries with Dairy-Free Cheese
If for whatever reason you do not consume dairy, I bet you have searched around for plant-based cheeses that have that similar delicious flavor. In my opinion, cashew-based cheeses are the best option, not only are they delicious but they deliver loads of healthy nutrients. Check out this easy plant-based cheese recipe that you can use on potato wedges or french fries, nachos, sandwiches or any dish you wish.
- Pack of frozen French fries or make homemade potato wedges
For dairy-free cheese
- ½ cup peeled and chopped carrots
- ½ cup chopped yellow potato
- 1/3 cup raw cashews
- 1 cup cashew milk made in the NutraMilk
- 2 to 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- Pinch cayenne
For cashew milk
- 1 cup (150g) cashews
- 1/8 teaspoon Pink Himalayan salt (optional)
- Start by making fresh cashew milk with the NutraMilk:
- Place cashews in the NutraMilk container.
- Press Butter cycle, set for 3 minutes.
- Press Start.
- Open the container lid, add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense.
- Press Start and open spigot to fill your storage container.
- Cook french fries according to package instructions.
- While the french fries are baking or frying, steam or sauté the carrots and potatoes until quite tender, about 20 minutes.
- Place raw cashews in the NutraMilk and process for 2 minutes. Then add the cooked vegetables to the NutraMilk, followed the cashew milk, nutritional yeast, lemon juice, salt, and cayenne. Process until smooth.
- Pour the cheesy mixture into a medium pan and bring it to a bubble over medium heat. Reduce the heat to medium-low and cook for about 5 minutes, whisking often, or until it thickens to your desired consistency.
- Serve with french fries or potato wedges. Store leftovers in an airtight container in the refrigerator for up to 3 days. If it thickens too much, simply reheat with enough milk to reach your desired consistency. Enjoy!
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Go Dairy Free.