The BEST vegan cheese fries EVER! 10 cloves of garlic flavor the cheesiest, creamiest, thickest vegan cheese sauce of all time!
If you are making mushroom bacon, start by marinating the mushrooms. Slice the mushrooms super thin, and add them to a bowl. Pour the soy sauce, maple syrup and liquid smoke into the bowl. Toss to coat the mushrooms, and let them marinate for about 15-20 minutes. Longer is better!
After marinating the mushrooms for a bit, preheat the oven according to the french fry package instructions. It is usually about 425 degrees.
Put the fries on a sheet pan, and remove the mushrooms from the marinade and place them on a separate sheet pan. Bake the fries according to package instructions.
Bake the mushrooms for about 5-10 minutes at the same temperature as the fries, flipping them after a few minutes. Bake until they are brown and a little crispy. Remove and set aside to wait for the fries to be done.
While the fries and mushrooms are baking, make the garlic cheese sauce! In a large non stick skillet, heat the olive oil on medium high.
Then, add in the chopped garlic. Saute the garlic for a few minutes, reducing heat as needed, until the garlic is soft.
Now, pour in the non dairy milk. Then whisk in the nutritional yeast, mustard, turmeric and a few pinches of salt and pepper. Simmer on low for a minute.
Next. whisk together the corn starch and water in a small bowl. Then add it to the skillet. Whisk to fully combine. Then simmer on low for a minute or 2, continuously whisking until the sauce is nice and thick.
Then, add the vegan cream cheese, and whisk until the cream cheese has melted into the sauce and it is completely smooth. Taste and add more salt and pepper as needed. Remove from heat.
Once the fries are done, put them on a serving platter. Pour the cheese sauce over the fries and top with mushroom bacon and chives! Serve immediately!
If you want to make this oil free, use a splash of veggie broth to saute the garlic, and then get a non oil based cream cheese.