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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
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Ingredients Method

Ingredients
  

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

Method
 

Instructions
    To make fries:
    1. Remove stems and trim off any woody parts from the bulb.
    2. Slice bulb into fry-ish thin sticks and toss with olive oil, spices, and sea salt.
    3. Cook for 45 minutes at 425 degrees.
    4. 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:
    1. Drain cashews.
    2. Blend with all the ingredients until smooth and creamy.
    3. Add water as needed to get a consistency you prefer.
    4. I start with about 2 tablespoons and go from there.
    5. Feel free to add cayenne if you want to spice it up.