This was sent in by Amy Knight and looks delicious. I imagine this would be particularly good use for the giant fall kohlrabi that will be coming out at the end of the season.
Serving Size: 2 servings
Ingredients
- 2 bulbs of kohlrabi
- Dash olive oil
- Generous dash sea salt and black pepper
- Dash smoke paprika
- Dash cumin
- Dash coriander
Vegan Cashew Cheeze Sauce
- Makes about 1 cup
- 1/2 cup cashews
- 1/4 cup unsweetened non-dairy milk
- 1/3 cup nutritional yeast
- 1 tablespoon tamari
- 1 tablespoon lemon juice
- Dash garlic powder
- Dash cumin
- Water, as needed
Preparation
To make fries:
Remove stems and trim off any woody parts from the bulb. Slice bulb into fry-ish thin sticks and toss with olive oil, spices, and sea salt. Cook for 45 minutes at 425 degrees. Flip at the 25 minute mark. Serve immediately with a dipping sauce. I like my fries crispy so if you are into soft fries they may not need the whole 45 minutes.
To make Vegan Cashew Cheeze Sauce:
Drain cashews. Blend with all the ingredients until smooth and creamy. Add water as needed to get a consistency you prefer. I start with about 2 tablespoons and go from there. Feel free to add cayenne if you want to spice it up.
Not only were the fries delicious crunchy, but the sauce was an absolute treat and livened up other vegetables as well.