Kohlrabi fries with vegan cheese sauce

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


    • 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


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.