Laura's Vegan Table


  • 3 large purple sweet potatoes – or mixed potatoes of your choice
  • 1 Tbs olive oil (optional)
  • Butternut Squash Vegan Queso (see recipe)
  • salt and pepper to taste

Butternut Squash Queso

  • 1 1/2 cups butternut squash (peeled, seeded and cut into cubes, or you can buy a package of pre-cut frozen squash)
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • dash of chili powder

I used purple sweet potatoes and yukon gold potato potatoes for this recipe and it looked and tasted delicious. You can also use regular sweet potatoes for added nutrients. These are baked, not fried and covered in vegan, dairy free, gluten free, cholesterol free, healthy, yummy nacho cheese.


Preheat oven to 425F. Peel and cut the potatoes into thin wedges or strips. (You can leave the skin on most potatoes; but sweet potatoes have a tougher skin, so they are better peeled). Put in a large bowl and add the oil (if using) to coat, or simply transfer the wedges to a baking sheet. Sprinkle with salt and pepper. Bake for about 25-30 minutes, turning the fries over after about 15 minutes.

Butternut Squash Queso

Add the cubed butternut squash and cashews to a pot and cover with water. Bring to a boil, lower the heat to medium, and simmer for about 20 minutes or until the squash is tender. You can also microwave frozen squash according to the directions on the package; the cashews can be soaked in water for 6 hours or put in boiling water for 15 minutes. When the squash/cashews are done, drain and pour into a high speed blender. Add the remaining ingredients to the blender. Blend until completely smooth.

To serve, arrange the fries on a dish and top with the warm queso.