You see the picture and think: What is it? Does it look good or nasty? I can tell you it is divine! And vegan!

Makes: 2 portions
Prep time: 10 minutes
Cooking time: 30 minutes
Equipment: Cooking pan and frying pan

2 medium-sized potatoes
2 tablespoons of mayonnaise
5 tablespoons of neutral oil
1 small red onion

For the vegan cheese sauce:
3/4 cup of raw cashew nuts (100 grams)
1 small onion
1/2 grams of normal potato (100 grams)
1 carrot
7 tablespoons ml of neutral oil
2 1/2 cups of almond milk
teaspoon smoked paprika
teaspoon of salt
2 tablespoons of flour
2 tablespoons of tomato paste
optional: 5 tablespoons of nutritional yeast

To make the potatoes I refer you to the page 

The sauce:
Cut the potato, onion and carrot into small pieces. Put in a cooking pan together with the cashews and fill the pan with water. Bring to the boil and simmer for 20 minutes until everything is done and the cashews are soft. Drain and allow to cool. Put all cooked ingredients together with all the other “cheese sauce” ingredients in a large measuring cup if you blend with a hand blender, or else in a normal blender. Warm up again in a pan before serving. (I always make the sauce at a quieter time at the weekend and keep it in a bowl in the fridge.) You can keep the sauce for a week in an airtight plastic container.

Finally, if you like it, cut the onion in half rings and cook over medium heat for about 10 minutes. Until they are completely caramelized.

Serve now how you like, you can serve the sauces separately or as I did, stacked completely on top of each other. This is especially for the photo, because who eats their fries like this? In any case, the combination of the cheese sauce, mayo and onions is super delicious!