If you have never heard of hot fries, welcome! I’m about to make your life significantly better. Traditionally, hot fries are French fries topped with a cheese sauce that is flavored like Nashville hot sauce. Obviously, I had to make my own vegan version, and I mean, come on—these are the greatest cheese fries. Sweet, spicy and creamy, the roux-thickened nondairy cheese sauce in this recipe simulates the real deal perfectly with just some nutritional yeast and mustard.
Serves: 4 to 6
24 oz (720 g) frozen vegan French fries
2 tbsp (30 g) vegan butter
2 tbsp (16 g) all-purpose flour
1½ cups (360 ml) nondairy milk
3 tbsp (12 g) nutritional yeast
2 tbsp (30 ml) hot sauce
2 tbsp (30 ml) agave syrup or pure maple syrup
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp paprika
Salt, to taste
Finely chopped fresh chives, as needed
Bake the French fries according to the package’s directions.
While the fries are baking, make the hot cheese sauce. Heat the butter in a large skillet over medium heat. Once the butter has melted, whisk the flour into the butter to make a roux. Cook for 1 minute to thicken the roux.
Add the milk and whisk vigorously to combine it with the roux. Make sure there are no lumps.
Add the nutritional yeast, hot sauce, agave syrup, mustard, garlic powder, paprika and salt. Whisk to combine and bring the cheese sauce to a simmer. Reduce the heat to low and simmer, whisking frequently, until the sauce has thickened, about 5 minutes. Taste and adjust the seasonings. Keep the sauce warm over low heat until the fries are done.
When the fries are done, pour the cheese sauce over the fries and sprinkle them with the chives.