Easy carrot and garlic fries, pumped with perfect vegan Parmesan and vegan mayo dip are ready in 30 minutes.
I saw that you really liked the recipe where no cooking skills were required. Therefore I have decided to share with you a very similar one. It is easy, delicious, and not so time-consuming. You can make it in a classic or “Veganized style”. It’s all up to you and your diet preferences.
Also, I do recommend serving the fries with my vegan mayo dip. It just adds a very nice flavor to the fries.
For the classic (non-vegan) version just exchange all the non-dairy and plant-based ingredients for the regular ones. Meaning, use original Parmesan cheese, Greek yogurt, and mayonnaise 🙂
How to make the VeGaN Parmesan?
To prepare the easiest vegan parmesan you will need 100g of whole almonds, 2 tablespoons of nutritional yeast, and 1 teaspoon of garlic powder.
Place everything in a blender and blend on high speed for 1 minute. You can adjust the taste by adding more nutritional yeast or a pinch of salt.
How to make easy carrot and garlic fries in the oven?
Carrot fries with garlic, VeGaN parmesan, and VeGaN mayo dip.
Course: Small bitesCuisine: PolishDifficulty: Easy4
servings10
minutes20
minutesA super easy and delicious carrot fries sprinkled with vegan parmesan cheese.
Keep the screen of your device on
Ingredients
2 medium-sized carrots
1 tablespoon vegetable oil
25g of VeGaN parmesan
1 teaspoon of garlic powder
1 teaspoon of onion powder
10 g of fresh parsley, chopped
Salt & pepper
2 tablespoons of plant-based yogurt (coconut one is perfect)
1 tablespoon of ketchup
2 tablespoons of VeGaN mayonnaise
1 teaspoon of white wine vinegar
juice from 1/4 lemon
Directions
- Preheat the oven to 200°C
- Peel the carrots and then slice them into a fries shape.
- In a bowl mix the oil, chopped parsley, garlic and onion powder, and the vegan parmesan. Stir well until all the ingredients are well combined. Season with a pinch of salt and pepper.
- Add the carrot fries into the bowl and mix with the spices. Place on the baking sheet and bake for 15-20 minutes.
- Dipping sauce: In a bowl mix the vegan mayonnaise, ketchup, white wine vinegar, lemon juice, and plant-based yogurt.
- Serve hot or cold, and enjoy 🙂
Notes
- To make homemade vegan parmesan just see the article above.
- You can store the vegan parmesan in an airtigh container for about 2 weeks.
- I recommend serving the carrot fries with my mayo dip but it goes well with any other dip too.
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4 comments
HI Jan
Thank you for the Vegan Parmesan recipe.
How do you make it set?
Does it have a sharp (Parmesan like) taste?
How long does it last?
Thank you
Michelle
Hello Michelle. To be very honest it is more like a grated parmesan, not the set one. But if you would like to make it harder you could add 1 teaspoon of melted coconut oil and place in the fridge for a few hours. But the taste could vary. Also, Parmesan taste can be made stronger by adding more nutritional yeast and garlic. Last but not least, it can last for several weeks. Just place it into an airtight container and put it into a colder place, but not fridge. Jan
Do you have to soak the almonds first?
Hi Sara. You have two options here: you can either use the almonds with the skin (not soaked) or use blanched ones. I wouldn’t soak them (besides blanching) as you need the almonds to be crunchy 🙂 Jan