MAKE THE CHEESE SAUCE:
Soak the butter beans in water overnight
Drain the butter beans and add them to a pressure cooker along with the carrots, garlic, onion, miso paste, and onion, cover them with water and let them cook until tender.
When the beans are cooked, turn off the heat, remove the beans, carrots, garlic, and onion from the pressure cooker, add them to a food processor along with a few ladles of the cooking liquid, and process until smooth.
Keep adding the cooking liquid until you reach the desired consistency, I have added approximately 4 ladles of the cooking liquid.
Pass the pureed beans through a fine-mesh sieve and add it to a pot along with the nutritional yeast, lemon, salt, white pepper, olive oil, and sour starch.
With the heat turned off, mix the ingredients until they are very well combined.
Now you turn on the heat to medium-low and stir it until the cheese sauce thickens up.
Turn off the heat and serve the cheese sauce with the French fries, or macaroni pasta, or any dish your imagination calls for!
MAKE THE FRENCH FRIES:
Peel the potatoes and add them to a bowl with water.
Cut the potatoes into the desired shapes, then add them to a bowl with water again.
Rinse the potatoes in running water until the water comes out clear.
Pat the potatoes dry and place them on a baking sheet and put them in the fridge for approximately one hour.
Remove the potatoes from the fridge, and fry them in a neutral taste vegetable oil at 280ºF/137ºC for about 10 minutes, do not over fry them and do not overcrowd the oil, this will make the oil temperature drop and your potatoes will get soggy instead of crunchy.
Remove the potatoes from the oil and place them on a cooling rack, then put them in the fridge for at least 1 hour or until they are cold. If you would like to freeze the potatoes, allow them to become very cold then place them in a bag, and freeze them until you decide to fry them again.
Remove the potatoes from the fridge and fry them in vegetable oil again, this time at 365ºF/185ºC until they are golden brown.
Remove the potatoes from the oil and place them in a cooling rack to cool and drain the excess oil.
Put the potatoes on a plate, sprinkle them with some sea salt and serve them with the cheese sauce.