(Yeah yeah, I know, I used fresh potato wedges instead of fries. Frozen fries would also work fine with this recipe, just follow the instructions on the bag for it.)

So let's get the hardest part of this recipe out of the way first - the "cheese" sauce. I used this recipe (thanks @Wmill) as the base for the cheese sauce and then modified it with double the nooch, some tumeric for color, cumin so it would taste more like nacho cheese, and replaced lemon juice with vinegar since that's what I had on hand. However, I'd recommend making it as close to the original recipe as you can before adding your own modifications. Everyone's got different taste buds! Since the last step is done in a blender it's really easy to add things once the original is finished.

The best part about the cheese sauce is that you'll have 6 good sized servings to work with - I only used 1 serving in the photo. You can easily use leftover cheese sauce for dishes like mac and cheese, nachos, burritos, or maybe just some good 'ol fashioned cheese over broccoli. According to the recipe, it can be used up to 5 days after making and can even be frozen. Perfect for weekend food prep!

After the cheese sauce is done, the rest is relatively simple. Set the oven to 450 F and then start cutting up 3 medium sized potatoes. I like to cut each part in half longways until each potato has 8 parts, but you do you. I had russet potatoes on hand, but I'm sure any potato would taste fine. When you're done cutting them, spray some cooking oil onto a baking sheet and lay them out. Then you can season them with whatever you want - I used black pepper, salt, and cumin. When the oven is ready put them in for 20 minutes. Then take them out, flip them, and bake them for another 20 min.

While you're waiting on the potato wedges to bake, you can prep your optional toppings. For mine I used bac'n bits (surprisingly vegan and cheap), 1 serving of daiya "cheese" shreds, and some fresh green onion sprouts that I got from regrowing green onion roots. Again, customize it however you see fit. I'm sure chili beans or soy chorizo would taste amazing on this.

When the potatoes are finished, get a plate out, dish the potatoes out, and plop those toppings on however you please. This can either be an appetizer to share or a main dish. I had it as an early dinner last night and didn't feel the urge to snack even at midnight, so it's decently filling.

And for those of you interested in calories:

spoiler

After doubling the nooch in the cheese sauce, my calorie count per serving of "cheese" came out to ~220 cal. There's 6 servings total in the sauce so I wouldn't recommend using it all at once. My total calories for the dish above came out to 870 cal, which is a little high for me since my daily limit is 1500 cal, but since I knew I was cooking a big dinner ahead of time was able to manage it without having to exercise afterwards. Think of this meal as a way to treat yourself without killing your wallet or your weight.