If you know me at all, you know my love for fires. The worlds most perfect carb. The only way they could possibly be better is if you add cheese sauce.
I would eat them everyday and I am afraid to admit to you just how often I do eat them. I mean I air fry them half the time so that has to make it ok, right?!?!
Anyways, the only thing I love more than fries is loaded fries. Piled high with toppings and always some kind of cheese.
We make Bbq jackfruit pretty often because its cheap and easy. Dump two cans of jackfruit into a crock pot with some bbq sauce and leave it alone. Dinner when you get home that takes 5 minutes to prepare. We often have leftovers and once upon a time the leftovers yielded these glorious fries!!
Deliciously easy jackfruit bbq, easy vegan slaw, and the best vegan cheddar cheese sauce, ever. All piled high onto of homemade crispy fries!!
Remember if you don’t want to fry them in oil and own an air fryer, that will work just fine! I set mine to 400 degrees for about 10-15 minutes depending on how many fries I am making. I give the basket a little shake a time or two while they are cooking to help them not stick and to move them around a bit.
Also If you don’t feel like making them yourself you can just buy frozen! I won’t judge you. I have 3 bags of frozen Trader Joes fries in my freezer right this moment. Some days call for frozen foods. Thats all there is to it!
The cheese sauce is pretty easy to make and good on sooooo many things, if you happen to have any leftovers you can use it on lots and lots of stuff. It makes a tasty chip dip, its delicious on baked potatoes, in a quesadilla, on nachos, or even drizzled over chili!
So if you are looking for a new loaded fry and love bbq, look no further! These things are so good and pretty addictive. And if you eat fries more than twice a week, just know you are not alone in your love of the worlds most perfect carb.
Ingredients:
4 - 6 russet potatoes
oil for frying
BBQ Jackfruit:
2 cans jackfruit in brine
1 bottle bbq sauce
Vegan Cheddar Cheese Sauce:
1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained
1 cup water
2 tablespoons corn starch or tapioca starch
1 teaspoon light miso paste
1/2 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
1/2 teaspoon turmeric
1 teaspoon smoke paprika
1/2 teaspoon salt
The Slaw:
14 oz bag of shredded cabbage
1 carrot
1/2 small yellow onion
1/3 cup vegan mayo
1-2 tablespoon apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
optional, 1/4 cup chopped cilantro
Instructions:
FOR THE BBQ JACKFRUIT; Drain both cans. Chop or shred the fruit. I find it easiest to just use my fingers to shred the jackfruit. Add the jackfruit and BBQ sauce to a crock pot on medium heat for 6 - 8 hours. You can also cook it on the stove top if you prefer. Just add jackfruit and BBQ sauce to a large pot and cook on medium/low heat for about an hour, stirring occasionally. The longer the BBQ cooks, the more flavorful and convincing it will be. I prefer the crockpot method for this reason, but it works fine to cook it on the stovetop.
TO MAKE THE CHEESE SAUCE; Add all of the ingredients to a high speed blender or food processor, and blend until completely smooth.
Transfer the cheese mixture to a medium pot and heat on medium/low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out.
FOR THE FRIES; Wash your potatoes and cut them into fries. Heat a few inches of oil in a deep skillet (I use a cast iron skillet) on medium heat. Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice and crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.
FOR OVEN BAKING; Preheat oven to 400 degrees. Lightly coat fries in a few teaspoons of oil and place them on a cookie sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fries back in the oven for another 15 minutes, or until the fries seem fully crisp.
FOR THE SLAW; Shred the carrot using a box grater and finely dice the onion. Add onion, carrot, and cabbage together in a bowl. In a smaller bowl combine remaining ingredients and mix well. Pour the wet mixture over the cabbage mixture and stir well.
Top fries with BBQ jackfruit, cheddar sauce, and slaw to serve.
Serves 4 - 6.
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