Turmeric Carrot Fries with "Cheesy" Cashew Dip (Vegan)
Happy Wednesday, internet pals! Today's recipe is for a super simple side dish that is FULL of flavour and pairs well with whatever simple dinner you might be whipping up (for example...little protein bites like these or these).I only recently discovered the CRAZY phenomenon that is: you can make fries out of pretty much any hearty vegetable. They are not limited to potatoes!!! I've been loving doing fries out of veggies like:
zucchini
jicama
beet
and of course, CARROTS!
turmeric carrot fries w/ "cheesy" cashew dip | kulaskitchen.com
These carrot fries are made in the same way you'd do sweet potato fries. Just chop 'em up into thin strips, coat in avocado oil + spices, and bake until browned + crispy! These things are highly addictive, so be warned.And let's talk about the dip. It's SO incredibly creamy + luscious, and has that perfect hint of a "cheesy" taste from nutritional yeast (which is my obsession). A pinch of turmeric in the dip gives it that gorgeous yellow colour. There are so many other uses for this dip too - dip raw or roasted veggies, spread it on a sandwich, or melt some into hot pasta. Perfection! Enjoy friends :)
turmeric carrot fries w/ "cheesy" cashew dip | kulaskitchen.com
Turmeric Carrot Fries with “Cheesy” Cashew Dip
Ingredients
10 large carrots, sliced into 1/2 inch thick strips
2 tbsp olive oil
¼ tsp garlic powder
½ tsp curry powder
¼ tsp sea salt
Fresh pepper
For the “cheesy” cashew dip:
1 cup raw cashews, soaked overnight
⅓ cup filtered water
2 tbsp nutritional yeast
¼ tsp garlic powder
¼ tsp sea salt
¼ tsp turmeric
1 lemon
Method
Preheat your oven to 425 degrees and line a large baking sheet.
Toss your carrot “fries” with the oil, garlic powder, curry powder, salt and pepper. Spread them evenly on your baking sheet. Note: you may need to use 2 sheets so that the carrots are spread out enough - they should have room in between them to get crispy.
Bake for 20 minutes, then flip and bake for another 10-15 minutes or until the fries are crispy and browned.
While they bake, make your dip by combining all of your dip ingredients with the juice of 1/2 your lemon in a high-speed blender. Blend until you have a smooth mixture. Taste and add more salt and lemon if desired.
When the carrots are finished cooking, remove and serve topped with chopped herbs (if desired) and cheesy cashew dip.
Serves 4 (with leftover dip)
