The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Jackfruit Loaded Fries with 'Cheez' Sauce & Pickled Onion
Think vibrant Ancho spices coating organic Sri Lankan pulled jackfruit. Served over crispy carrot and potato fries, for a pop of colour. To drizzle all over the top? A moreish 'cheeze' sauce of cashew cream and nutritional yeast. A zingy pickled onion takes it to the next level
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 400g passata (tomatoes, salt, citric acid)
- 440g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 140g sweetcorn (sweetcorn, water, salt)
- 2 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 1 unwaxed lime
- 2 onion
- 4 large potatoes
- 3 carrot
Nutritional Information
Calories: 509
Protein: 11g
Carbs: 74g
Fat: 18g
Jackfruit Loaded Fries with 'Cheez' Sauce & Pickled Onion
Think vibrant Ancho spices coating organic Sri Lankan pulled jackfruit. Served over crispy carrot and potato fries, for a pop of colour. To drizzle all over the top? A moreish 'cheeze' sauce of cashew cream and nutritional yeast. A zingy pickled onion takes it to the next level
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small saucepan, a medium bowl & a sieve
Get the fries in the oven
- Cut the potatoes and carrots into fries (peel optional). Place onto a lined baking tray and toss with 2 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until golden
Prep & fry
- Finely slice the onions. Halve the lime. Drain the corn
- In the medium bowl, combine half the onion with the juice from half the lime and a pinch of salt. Set aside to pickle
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the corn and cook for 2-3 mins, until starting to char, then add the remaining onion and cook for a further 3-4 mins, until softening. Season with salt and pepper
Simmer simmer
- Stir in the garlic paste and ancho spice (use less for less heat) and cook for 1-2 mins
- Drain and rinse the jackfruit, then add to the pan, along with the passata and 150ml water
- Bring to a boil, then simmer for 6-8 mins, until the sauce thickens
- Break up the jackfruit with a wooden spoon. Season to taste with salt and pepper
Make the 'cheez' sauce
- Heat the small saucepan on medium heat. Once hot, add the cashew cream and nutritional yeast and bring to a boil. Simmer for 4-5 mins, until it reaches drizzling consistency. Season generously with salt and pepper
- Roughly chop the coriander
Plate up
- Serve the fries onto plates and top with the pulled jackfruit. Drizzle over the 'cheez' sauce. Scatter over the coriander and pickled onion. Garnish with the remaining lime, cut into wedges
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