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Vegetable Fries with Cashew Dip

Butternut squash and zucchini cut into sticks and dehydrated until crisp, served with a cashew, tahini and carrot dip thinned with almond milk.

2 servings · 20 min · snack · vegan

Ingredients

Vegetable Fries

  • 1 butternut squash, small
  • 1 zucchini, cut into thin sticks
  • 1 tablespoon canola oil, cold-pressed extra virgin
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

Cashew Dip

  • ½ cup cashews, soaked 2 hours, drained, and rinsed
  • 2 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1 carrot, peeled and chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup almond milk

Method

  1. You will need a dehydrator for this recipe. If you don't have one, an electric oven may have a setting low enough — the defrost setting or slightly higher, or a designated dehydrate setting. Check the temperature with an oven thermometer before dehydrating in a standard oven.
  2. Cut the squash in half between the thin neck and the bulbous bottom. Reserve the bulbous bottom for another dish. Peel the squash and cut it into thin sticks.
  3. Toss the zucchini and squash sticks with the canola oil, salt, and pepper, and arrange them on a dehydrator tray. (If using the oven, use a nonstick oven pan.) Dehydrate on high (140°F) for an hour, then low (115°F) for 8 hours, turning the sticks halfway.
  4. Meanwhile, make the cashew dip. Add the soaked nuts to a blender with the tahini and lemon juice, then process until you have a coarse butter.
  5. Add the garlic, carrot, salt, and pepper to the blender and process again until you have a pâté consistency. Remove the mixture and stir in the nut milk a little at a time, until you have a dip-like consistency — you may not need all the milk, or you may need a little more.
  6. When the sticks are crispy and like French fries, remove them from the dehydrator and serve with the dip.

Notes

Nine hours in the dehydrator, so plan it the day before. Sweet potato works in place of the squash or zucchini.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.