2-3 medium Russet potatoes or a bag of your favorite frozen fries

For “cheese”

3 cloves of minced garlic
1/2 onion, chopped
1 can of full fat coconut milk
1/2 cup cashews
1 & 1/3 cups of plant milk (recommend unsweetened almond or cashew)
3/4 cup of Nutritional yeast
Salt & pepper to taste
1 tbs vegan butter (optional)
1 tbs turmeric (for color, also optional)

For Spread:
2/3 cup vegan Mayo
5 tbs ketchup
Juice of 1/4 lemon
3 tbs dill relish


Cut your potatoes into fry shape, wash in cold water until it runs clear to remove excess starch. Toss in avocado oil and salt and air fry for 25 mins at 380°F. Or cook your frozen fries to the directions given. For the “cheese” Prep “cheese” sauce. Prep garlic and onion. Put plant milk, cashews, and nutritional yeast in a blender, process until combined. Set aside. Sweat garlic and onion in separate pan. Strain off cheese sauce mixture into the pan and add the coconut milk. Season with salt, pepper and a little turmeric (for color). Simmer until desired consistency is reached (it will also thicken the longer it sits). For the spread add all ingredients into a small bowl and mix until combined. Assemble and enjoy!