Carrot Fries And Curry Dip Recipe – How To Make Carrot Fries – Vegan Carrot Fry Recipe

Prep: 5 mins – Cook: 35 mins – Total: 40 mins


Carrot Fries

  • 8 large carrots (about 850 grams)
  • 1 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • optional topping: fresh cilantro

Curry Dipping Sauce

  • 1/2 cup raw cashews, soaked
  • 1 1/2 tablespoons red curry paste
  • 1 tablespoon coconut aminos
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ginger
  • 1/4 cup water


  1. Soak cashews the night before. Place in a small bowl and cover with water. Set aside. If you forget to soak them, add them to hot water while the carrots cook.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Cut carrots in matchsticks. Place in a large bowl and mix with avocado oil, garlic powder, salt, and pepper. Place on two parchment lined baking sheets, spreading out evenly. Make sure they are not too close together.
  4. Bake for 20 minutes, stir/rotate, and bake for another 15 minutes.
  5. While the carrot fries bake, make the sauce. Place all ingredients into a Vitamix or high powered blender and blend until smooth.
  6. Once carrots are done sprinkle with fresh cilantro.
  7. Enjoy!

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Vegan Cream Cheese Recipe – Cashew Cream Cheese Recipe

Prep: 5 mins – Cook – 5 mins – Total: 10 mins


  • 1 1/2 cups cashews
  • 4 tablespoons unsweetened soy yogurt
  • 1 clove of garlic
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon dried herbes de Provence
  • 3 tablespoons fresh chives, cut into rings
  • 2 tablespoons cress
  • black pepper, to taste


  1. Soak the cashews in water for at least 4 hours. If you want to make it easier for your blender you can also soak them overnight.
  2. Drain the cashews and put them in a high speed blender together with the unsweetened soy yogurt, the garlic, the nutritional yeast, the lemon juice, salt, and the herbes de Provence.
  3. Process until smooth. This will take about 3-4 minutes depending on your blender. You want the cashew cream cheese to be super smooth without any chunks.
  4. Season with black pepper and stir in the fresh chives and cress. Enjoy!

This delicious vegan cream cheese recipe and photos were created by, we simply shared it. Check them out for more great ideas!