For the vegan chili, we went with a wholesome base of lentils and seasoned them with chili powder, smoked paprika, apple cider vinegar, ketchup, and coconut aminos. It's a smoky + savory mix that cooks until thick and flavorful. It's not too saucy because soggy fries are not a winning move!
We opted for our cashew + carrot vegan cheddar, which is also good on grilled cheese sandwiches and in mac 'n' cheese. It has a neutral, cheesy flavor and is SUPER creamy and delicious!
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