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FOR THE FRIES:
7.05 oz Violife Epic Mature Cheddar flavor block, grated
8 oz Violife Just Like Cheddar Shreds
26.5 oz fresh or frozen potatoes with the peel left on in wedges
1 oz Flora Plant butter
1 oz all-purpose flour
6.7 fl oz coconut milk
1 tsp cayenne pepper
FOR THE TOPPINGS:
1 red onion diced
1 jar jalapeños, drained
1-2 tomatoes diced
green onions diced
- Preheat oven to 356°F.
- On a baking tray, lined with baking paper, spread out the potatoes. Bake in the oven for 20 minutes 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 Violife and remove from heat. Stir until the 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.