Baked Carrot Fries and Creamy Cashew Ranch Dip

Ingredients for Carrot Fries

• As many carrots as you would like, cut into matchsticks
• Olive oil
• Pinch of salt
   

Ingredients for Creamy Cashew Ranch Dip

• ⅓–½ cup of water (depending on how thick you want it)
• ¾ cup of raw cashew pieces
• 1½ tablespoons of lemon juice
• ½ teaspoon onion powder
• ½ teaspoon Himalayan salt
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• ¼ teaspoon dried parsley
• ¼ teaspoon dried basil
• 1 tablespoon chopped green onion
• 1 tablespoon of fresh dill, or ¾ teaspoon dried
   

Instructions

• Preheat your oven to 400 °F (205 °C).
• Place the carrots on a baking sheet. Drizzle with olive oil and add a generous pinch of
  salt. Toss around to coat evenly. Bake for 20–25 minutes or until soft. Flip and continue
  to bake for another 20 minutes.
• Meanwhile, add the water, cashew, lemon juice, onion powder, salt, apple cider vinegar,
  and olive oil to a blender, and mix until completely smooth. Then, add the rest of the
  ingredients and blend on low/medium until mixed. Don’t over blend! We want to keep
  little green specks. Refrigerate until ready to serve. It will thicken the sauce.

* You can do a big batch of the fries and keep them in the fridge for several days. Simply
reheat when desired.

Enjoy!

 Heather Pace

 A classically trained chef turned raw-dessert chef, she
 is a travel bug, a chocoholic, and a certified yoga
 instructor. 

 www.sweetlyraw.com