Chili Cheese Fries | Raw Vegan

Fresh, spicy, and crispy jicama fries covered with taco meat, creamy cashew cheese, tomatoes, and fresh herbs.

This is a super flavorful dish, sure to impress vegans and non-vegans alike!

Jicama is like a flavorless turnip, and in this case it’s a juicy, sweet, and non-starchy potato; perfect for fries!

For this recipe the jicama is marinated and dehydrated with chili powder, smoked paprika, chipotle, turmeric, nutritional yeast and sea salt. You could use whatever spices you prefer, or have on hand. I was thinking curry fries would be really good too!

The jicama is dehydrated at 115 degrees for about an hour until the outsides start to wilt. The insides will still be a little crispy/crunchy.

Unless you dehydrate them for 4-5 hours, then you’ll have jicama jerky fries!! I went to town on these by themselves while preparing dinner, sooo good!!

Everything was so good, I told Dominick I was going to buy 5 more jicamas!! 😛

Simple Raw Vegan Cashew Tomato Cheese

Cashew cheese is really easy to make, basically it’s cashews, water, lemon, tomatoes, garlic and nutritional yeast blended together to make a super creamy cheese. The taste and texture is a mix between cream cheese and sour cream.

There are many cashew cheese versions, I prefer red bell pepper and tomatoes in my cheese, but at the moment I can only get local hydroponic tomatoes, the bell peppers are coming from Israel. It’s my rule that I’ll take whatever I can get local and make it work the best I can, because buying produce from a far away place just isn’t worth it in flavor.

Check out these other cashew cheese variations for more inspiration to customize your cheese!

Raw Vegan Taco Dip | Nacho Cashew Cheese

Raw Vegan Kale Chips | Nacho Cashew Cheese

Cultured Cashew Cream Cheese Base – just add tomatoes and/or bell peppers after the fermentation to make a creamy, probiotic rich, nacho cashew cheese!

To top it all off, I added some diced tomatoes, fresh cilantro ,scallions and garlic ramps on top. You can just as easily use whatever kind of salsa you prefer.

Or you can make a cheese salsa combo taco dip.

The taco meat is made from seeds, veggies, spices and herbs and is blended all together until it resembles ground meat.

All of the components can be stored in the fridge for up to 4 days. The flavors meld together better on the second day.

Print Recipe

5 from 1 vote

Chili Cheese Fries

Jicama tossed in spices and smothered with cashew tomato cheese and taco meat.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Servings: 2

Author: Amanda Nicole Smith

INGREDIENTS

• 1 jicama; small
• 1 tsp chili powder
• 1 tsp chipotle powder
• 1 tsp nutritional yeast
• 1/2 tsp turmeric powder
• pinch of salt

Simple Cashew Tomato Cheese

• 1 cup cashews
• 1/2 cup tomato or red bell pepper
• 1/4 cup water
• 1 tsp nutritional yeast
• 1/2 tsp lemon
• pinch of sea salt

Simple Salsa

• 1 large tomato
• 1/8 cup cilantro
• 1 garlic ramp
• 1/2 scallion
• 1 tbsp lemon or lime

INSTRUCTIONS

• Cut jicama into matchsticks; about 1/4 in. to a 1/2 in thick.
• Toss jicama with spices
• Layout evenly on dehydrator tray, and dehydrate at 115F for 1 hour, or until the outsides start to wilt.

Simple Cashew Tomato Cheese

• Soak cashews for 15 minutes.
• Add all the ingredients to a blender and blend until smooth and creamy.
• Simple Salsa;
• Either cut everything with a knife; dice the tomatoes and mince the herbs.
• Or lightly blend it.

NOTES

Jicama Jerky Fries:
Dehydrate jicama for 4-5 hours or until chewy like jerky.
Store in an airtight container at room temperature for up to 2 weeks.

Storage:
Store all the components in an airtight container in the fridge for up to 4 days.