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Just to make sure everyone is clear – this is not a post about health food. While I consider dairy and soy free diet healthy, and this is pretty free of processed ingredients, I don’t think chili cheese fries could ever be considered “healthy”.  Now time for the confession… this was our dinner tonight. It has been a rough week…

My poor husband has had the flu since Friday, and Sweet Girl and I have been doing our best to remain flu-free. With trying to keep Sweet Girl away from her daddy, doing all of the housework by myself, and stocking-up on natural flu remedies to get us all healthy, dinner planning has taken a back seat this week. This is terrible because eating well is probably the most important part of fighting sickness, but we just do the best we can. We had leftovers for a few nights, and last night we had Five Guy’s burgers and fries – I am so stoked now that I know how accommodating they are for allergies! This morning we were determined to have something home cooked, so we threw all of the ingredients for chili dip in the slow cooker and got it going. Mid-day my husband remembered that we had leftover fries and thought chili fries sounded good. And wouldn’t chili cheese fries be even better than that?

 

And that’s how the healthiest dinner in the world made it to our table… but seriously, it was delicious. We didn’t come up with the “cheese” sauce ourselves so I have included the link to the original recipe. We did adapt it however to make it soy free, and to tone down the mustard flavor. If the thought of fake cheese weirds you out at all, I get it. I was reluctant at first to try this sauce, but was actually pleasantly surprised. If you’re still thinking that fake cheese isn’t for you, you may want to look into what is in the ridiculously bright orange “nacho” cheese that is spooned over chips and fries at concession stands. I guarantee this is more real than that is!

 

For the fries:

As I said, we used leftover fries from Five Guys. Natural fries can actually be found in the freezer section, so you could start there if you’re looking for something simple. You could also roast some potatoes wedges in the oven if you are up for just a little more work.

 

For the Chili:

You can really use any chili that you want, but I think a recipe that is a little looser, with a sauce-like consistency would work best. My chili dip recipe is perfect for something like this.

 

For the Cheese Sauce:

The original recipe can be found here, and could be used if you just want to substitute almond milk for the soy milk. It had a pretty strong mustard flavor for my personal taste, so we adjusted it a bit for the fries:

 

1/3 cup nutritional yeast

1 tsp turmeric

1 tsp dry mustard

1 cup almond milk

2 Tbsp tahini

2 vegetable bullion cubes (make sure they are natural and free of soy ingredients)

Salt and pepper to taste

 

  1. Mix nutritional yeast, turmeric, and mustard together and set aside.
  2. Heat almond milk and tahini over medium-low heat just until warm. Add the dry ingredients and stir. Add bullion cubes and stir until completed dissolved.
  3. Cook until desired consistency is reached, but remember that it will thicken as it cools. Add salt and pepper to taste.

 

This was great on fries, and we also used it one time to make some dairy free cheese steak sandwiches.

I can’t really recommend that you have chili cheese fries for dinner on a regular basis, but for the occasional indulgence, this is spot on. Like with most substitutes, I will not promise you that this tastes exactly like cheese, or even the fake orange stuff that is often on cheese fries, but for a dairy and soy free substitute it’s pretty darn good.

 

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