Vegan animal style fries

Name: Vegan animal style fries
Prep time: 40 minutes
Yield: 6
Ingredients: 1 package (26 to 28 oz) extra-crispy skinny-cut frozen French fries; 1 tablespoon olive oil; 1 tablespoon vegan butter; 1 large yellow onion, chopped; 1 pinch salt, plus more to taste; 1 cup raw cashews, soaked for at least 2 hours and drained; 0.5 cup vegetable broth, plus more as needed; 0.25 cup nutritional yeast; 2 teaspoons onion powder; 1 teaspoon garlic powder; 0.5 teaspoon salt, plus more to taste; 1 cup vegan mayonnaise; 0.25 cup ketchup; 2 tablespoons sweet pickle relish; 2 teaspoons apple cider vinegar; 2 teaspoons onion powder; 1 teaspoon sugar; salt and freshly ground black pepper, to taste

You don’t need a trip through the drive-thru to enjoy this In-N-Out favorite. These vegan animal style fries bring the beloved loaded fries to your kitchen, complete with crispy potatoes, creamy cheese sauce, tangy special sauce, and a generous pile of browned onions.

For our version, we’ve swapped the melted cheese for a velvety cashew sauce, with nutritional yeast delivering savory, cheesy flavor. A homemade special sauce combines vegan mayo, ketchup, and sweet pickle relish for a creamy, tangy drizzle, while browned onions add a touch of sweetness. Every bite delivers a little crunch, plenty of sauce, and that irresistible salty-sweet balance.

Starting with frozen skinny-cut fries keeps the prep simple and gives you time to make the toppings while the potatoes bake. Serve a platter for game day, pair them with your favorite veggie burgers, or share them as a snack. Just have everyone ready to dig in—these fries are best enjoyed hot, fresh, and fully loaded.

Preparation Time: 40 minutes

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Ingredients

SERVINGS:

Calories: 690 Protein: 9 g

Fries and onion

1 package (26 to 28 oz) extra-crispy skinny-cut frozen French fries
1 tablespoon olive oil
1 tablespoon vegan butter
1 large yellow onion, chopped
1 pinch salt, plus more to taste

Cheese sauce

1 cup raw cashews, soaked for at least 2 hours and drained
0.5 cup vegetable broth, plus more as needed
0.25 cup nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
0.5 teaspoon salt, plus more to taste

Special sauce

1 cup vegan mayonnaise
0.25 cup ketchup
2 tablespoons sweet pickle relish
2 teaspoons apple cider vinegar
2 teaspoons onion powder
1 teaspoon sugar
salt and freshly ground black pepper, to taste

Preparation

Bake the fries: Preheat the oven to 425°F. Spread the fries in an even layer on a parchment-lined baking sheet, using two sheets if needed to avoid crowding. Bake for 15 minutes, then flip the fries and rotate the pan. Bake for another 5 to 10 minutes, until golden brown and extra crispy.
Brown the onions: While the fries bake, heat the olive oil and melt the vegan butter in a large skillet over medium heat. Add the onion and a pinch of salt. Cook for 15 to 20 minutes, stirring occasionally, until browned with lightly charred edges.
Make the cheese sauce: While the onions cook, add the cashews, vegetable broth, nutritional yeast, onion powder, garlic powder, and salt to a blender. Blend until smooth. Transfer to a small pot over medium-low heat and cook for about 5 minutes, stirring occasionally, until warmed through and slightly thickened. Add a splash of broth if it gets too thick, then taste and adjust the salt.
Make the special sauce: In a medium bowl, whisk together the vegan mayonnaise, ketchup, sweet pickle relish, apple cider vinegar, onion powder, and sugar. Season with salt and pepper to taste.
Assemble and serve: Transfer the fries to a platter and pour the warm cheese sauce over the top. Spoon the special sauce generously over the fries and finish with the browned onions. Serve immediately.

Close-up of crispy fries loaded with creamy cashew cheese sauce, pink special sauce with pickle relish, and browned onions.

Tips

Make ahead: Make the cheese sauce and special sauce ahead of time and refrigerate them in separate airtight containers. The cheese sauce will thicken in the fridge, so stir in a little vegetable broth as you reheat it to get a smooth, pourable consistency.
Storage: Store leftover sauces and onions separately in airtight containers in the fridge for up to 3 days. Assembled fries soften as they sit, so only top the portions you plan to eat right away.
Reheating: Reheat leftover plain fries in a 425°F oven or an air fryer until crispy. Warm the cheese sauce and onions on the stove, adding a splash of broth to the sauce as needed, then assemble.
Extra-crispy fries: Bake the fries until well done and golden brown so they hold up under the toppings. Spread them in a single layer without crowding the pan, using two baking sheets if needed.
Use a savory broth: Choose a rich vegetable broth or a vegan bouillon base for deeper flavor in the cheese sauce. Taste before adding all the salt, since broths vary in saltiness.
Give the onions time to brown: Let the onions sit against the hot skillet between stirs to develop browned, lightly charred edges. Lower the heat if they start to burn before softening.
Assemble just before serving: Have both sauces and the onions ready when the fries come out of the oven, then top and serve right away for the best mix of crispy fries and creamy sauces.