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.