Rutabaga Fries with Zesty Cashew Dipping Sauce
A vegan snack made with crispy roasted rutabaga, coupled with a creamy cashew and spinach dipping sauce.
Servings 2
Calories 514kcal
Ingredients
For the dipping sauce:
- 1 cup cashews soaked for 2-3 hours or quick-soaked for 15 minutes (see notes)
- 2 cloves garlic
- 1 lemon juiced
- 1 teaspoon lemon zest from about ½ of a lemon
- 1 cup spinach loosely packed
- ½ cup water more to taste
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the rutabaga by slicing off the ends, peeling it, and then slicing it into ¼-1/2" slices. Stack the slices on top of each other and slice into fries. Transfer the fries to the lined baking sheet, drizzle with oil, and season with sea salt.
- Bake for 25 to 30 minutes, or until the fries are tender and begin to brown.
- While the fries are baking, make the cashew cream by combining the soaked cashews, garlic, lemon juice and zest, spinach, and water in a high-powered blender or food processor. Blend for 60 to 90 seconds until smooth. Taste and adjust seasonings as desired.
- Serve the fries warm with the cashew dipping sauce. Enjoy!
Notes
- Soak the cashews in a bowl with enough water to cover them at room temperature for 2 to 3 hours. Alternatively, you can boil water, let it cool for a few minutes, and soak the cashews in this for 15 minutes to soften them.
- Leftover dipping sauce tastes great on pasta, salmon, grain bowls, and more. Store in an airtight container in the fridge for up to a week.
Nutrition
Serving: 1serving | Calories: 514kcal | Carbohydrates: 43g | Protein: 15g | Fat: 36g | Saturated Fat: 6g | Sodium: 48mg | Potassium: 1173mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1407IU | Vitamin C: 83mg | Calcium: 141mg | Iron: 6mg