8 cups pinto beans
1 jar tomato sauce
1 tbs mustard
2 chopped green bell peppers
1 chopped white onion
3-4 chopped garlic cloves
1 tbs salt
1 tbs pepper
1/2 tbs smoked paprika
1/2-3/4 tbs chili powder

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)

Add all chili ingredients to a large pot on high heat. Stir to combine, lower to a simmer and let cook for 15-20 mins. While the chili is simmering prep the “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). (Tip: you could also add tapioca/arrowroot starch to thicken and get it stretchy like mozzarella.). Cook your fries and assemble.