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FOR THE FRIES:
200 g Violife epic cheddar block, grated
100 g Violife original flavour block, grated
750 g fresh or frozen potatoes with the peel left on in wedges
30 g Flora Plant butter
30 g all-purpose flour
200 ml coconut milk
1 tsp cayenne pepper
FOR THE TOPPINGS:
1 red onion diced
1 jar jalapenos drained
1-2 tomatoes diced
green onions diced
- On a baking tray, lined with baking paper, spread out the potatoes. Bake in a preheated oven for 20 minutes at 180°C until golden.
- In a small saucepan add the Flora plant butter and melt. Then add the flour and whisk until the mixture begins to simmer. Pour in the milk and keep whisking.
- When the mixture begins to thicken (approximately 2-3 minutes), add in the grated Violife and remove from heat. Stir until the grated Violife has melted and the sauce is smooth.
- Pour the Violife sauce on top of the fries. Top with ingredients of your liking, garnish and serve.