Happy FRY day loves!!! Throwing it back today to some of the best “CHEEZY” fries…
Happy FRY day loves!!! Throwing it back today to some of the best “CHEEZY” fries I’ve ever made…parsley russet AND sweet potato fries and dairy free cheese sauce (also amazing for MAC AND CHEESE!) Seasoned the potatoes with @primalpalate seasoning and fresh parsley. Baked for about 25 mins at 450 flipping halfway. Reposting sauce recipe below. Happy Friday loves. Getting some work done after a good spin class this morning then spending the afternoon and evening with my mom! Any good plans this weekend?
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SAUCE: 4 cups of water (or broth), 2 medium sized Yukon gold potatoes peeled and diced, 2 medium carrots washed and diced, 1/2 chopped onion, 1/2 cup raw cashews, 1/4 cup whole fat coconut milk or cream, Juice from half of a lemon, 2 tablespoons nutritional yeast, 1/2 teaspoon salt (or more to taste), 1/2 tsp black pepper, 1/2 teaspoon garlic powder, 1/4 cup fresh dill (or any herb). Directions:
In a large pot boil about 4 cups of water (or broth if you prefer). Boil the veggies in the water for about 10-15 mins until soft. Save 3/4 cup of the water from veggies once they are done. Remove veggies and place in a blender with the rest of ingredients and the water. Blend until smooth.
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