Making In and Out Animal Style Fries At Home | Copycat Vegan Recipe | Heart Healthy Easy Recipe

Soak the russet potatoes in water for a while to get all the dirt off.

Slice the potatoes thinly and stack the slices to cut into French fry shapes.

Soak the sliced potatoes in water while preparing the other ingredients to remove starch.

Dice the two large yellow onions.

Heat a sauté pan and add 1 tablespoon of olive oil.

Add the diced onions to the pan and sprinkle with salt to sweat them out.

Sauté the onions for about 5 minutes until browned, then add a little water to deglaze the pan.

Cook the onions on low for 10 to 15 minutes, stirring frequently.

Once the onions are brown, add 1 tablespoon of coconut sugar and cook for an additional 5 minutes.

In a separate pan, make a roux with equal parts olive oil and gluten-free baking flour until golden.

Add unsweetened plant milk to the roux and stir.

Add turmeric and white pepper to the mixture, then add the vegan shredded cheese and cook on medium-low for about 10 minutes until melted.

Drain the soaked potatoes and squeeze them dry with a clean kitchen towel.

Season the potatoes with high quality olive oil and flaky sea salt.

Place the seasoned potatoes in the basket of an air fryer, ensuring not to overcrowd them.

Air fry the potatoes at 400°F for 15 to 20 minutes, stirring halfway through.

Prepare the special sauce by mixing vegan mayo or cashew cream with yellow mustard, pickle juice, agave nectar, and tomato paste.

Once the fries are golden brown and crispy, assemble the dish by adding fries to a bowl, pouring cheese sauce over them, topping with the special sauce, and adding caramelized onions.

Equipment Needed

Spice Level:

Dietary

Allergens