• Preheat oven to 450 degrees (or the temperature listed on your bag of fries).

Vegan Walnut Taco Meat

• Soak walnuts in a bowl, covered with boiling hot water for at least 30 minutes.  *See post for tips on prepping ahead
• Once the walnuts are done soaking, place fries on a baked sheet in an even layer. Bake according to the bag instructions but reduce time by 5 minutes.
• Drain walnuts.  Put them into a food processor and pulse until you have meat like crumbles. *Be careful not to over process or you will end up with walnut butter. 
• Chop onions, garlic, and sun dried tomatoes very fine.
• Add oil to a skillet, and saute your onions until translucent (about 2-3 minutes). 
• Add in the garlic for 1 more minute. 
• Sprinkle the taco seasoning across and stir to combine. 
• Add in sun-dried tomatoes. Cook for 1 more minute.
• Add in the crumbled walnut and stir very well. 
• Pour in the soy sauce (or substitute) and the lime juice. Stir well. 
• Cook for another 4-5 minutes. 
• Take off the stove and set aside while you make everything else.

For the Nacho Cheese

• Pour all ingredients into a high powered blender. 
• Blend for 5 minutes or until a thickened, creamy, well-combined sauce.
• Pull fries out 5 minutes before they should be finished cooking.
• Add desired about of walnut taco meat and nacho cheese

  *You do not have to use all the walnut mixture or nacho cheese (save for another recipe like tacos or loaded baked potatoes)
• Place back in oven for remaining 5 minutes of cooking or until heated throughout.
• Remove from oven and top with any additional toppings (see post for topping ideas)