I’m into my comfort food at the moment (Where is spring! Why is it snowing outside?), and this is an absolute favourite. My kids love them too, so a decent way of getting healthy vegetables into them. If you want a lighter version – replace the cashew nuts with silken tofu (obvisoly no soaking if you do, haha!), and skip the oil when baking the fries. Enjoy these two on its own or as condiments to another main attraction (veggie burgers for example!).
- 1 sweet potato
- 1 large red beet
- ¼ root sellery
- A little salt
- A little dried thyme
- A little olive oil
- 200 grams cashew nuts
- ⅓ cup nutritional yeast
- ½ cup non-dairy milk
- A handful of freshly chopped herbs (I used sage and basil for the one in the photo)
- First, soak the cashew nuts. Ideally for a few hours, even better over night. If you don't have that kind of time, put them in hot water for as long as you have (try to go for at least half hour!).
- Turn the oven to 170 degrees.
- Wash the vegetables carefully before slicing them into evenly sized fries. Coat them with a little olive oil (do not use too much as it will make them soggy - 1 or 2 tsp should be enough. Easiest is to toss them gently with the oil and the spices in a separate bowl), salt and dried thyme and place them on a parchment paper covered oven tray. Bake in the oven for 25 - 45 minutes - timing all depends on the size of the fries. Keep an eye - they should be a little brown but not more, and of course cooked throughout.
- While the fries are in the oven make the dip. Run the soaked cashews (soaking water removed), nutritional yeast and milk in a blender until smooth. Adjust the consistence if needed by adding a little more milk. Chop the herbs and stir these and the salt into the dip. Taste and add more salt if needed.
- Serve together as soon as the fries are done.