Step 1

Preheat oven to 450°F/230°C. Line two baking sheets with a silicone mat or lightly oiled parchment paper (I highly recommend the silicone mat).

Step 2

Cut your potatoes into your desired fry shape and arrange on the pan. Drizzle the oil over the fries and rub into the fries. It isn't a lot of oil but it goes a long way. Do NOT add salt at this point as it won't allow the potatoes to crisp up.

Step 3

Arrange the fries on the baking sheet so that none of them are touching at all.

Step 4

Bake for 40 minutes in the oven. You can check them around the 30 minute mark to see if they are crisp enough, but mine took 40 minutes to get really crispy.

Step 5

Remove from the oven and add salt and pepper to season.

Step 6

In a pan over medium heat (I used Greenlife pans) heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.

Step 7

Remove from heat and allow to cool slightly.

Step 8

In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, ground nutmeg, and almond milk.

Step 9

Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary. This probably makes much more than you'll need, so you can bottle it and place it in the fridge and use it for Mac and Cheese or other purposes! If you don't want so much extra, you can cut the nacho cheese sauce in half!

Step 10

Layer your plate with fries. Top with some nacho cheese, and black beans, tomatoes, jalapeños, corn and ingredients in your favourite order! Serve with limes on the side.

Step 11

Enjoy!