If you’ve been following our social media then you know that my zucchini plants are doing AMAZING this year which means I’m trying any and all recipes I can. These delicious zucchini fries from Simple Vegan Blog paired with my favorite vegan ranch recipe from The Minimalist Baker did not disappoint! Not only did I love them but my picky toddler devoured them too! I guarantee they’ll be a favorite for anyone who tries them!

I got the Zucchini recipe from Simple Vegan Blog and their full article can be found here: https://simpleveganblog.com/baked-zucchini-fries-vegan-gluten-free/

Photo Credit: Simple Vegan Blog

prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes


  • 2 large zucchinis, sliced into sticks
  • 1 batch vegan Parmesan cheese
  • 1/4 cup dried oregano (4 tbsp)
  • 1/4 cup unsweetened plant milk of your choice (65 ml or 4 tbsp), I used soy milk
  • 1 tsp ground black pepper


  1. Preheat the oven to 425ºF or 220ºC.
  2. Add the vegan Parmesan cheese, dried oregano and ground black pepper to a shallow dish and mix until well combined. Place the milk in a separate shallow bowl.
  3. Dip the zucchini sticks into the soy milk and then place into the vegan Parmesan cheese mixture, a few at a time and shake to coat.
  4. Place the zucchini fries onto a lined baking sheet and bake for 25 minutes or until golden brown.
  5. Serve immediately with CBD Ranch or keep leftovers in a sealed container in the fridge for 2 to 3 days.

CBD Ranch

I got this recipe, which I have used on other blogs, from The Minimalist Baker. It’s my favorite that I’ve found yet! You can find her full article here: https://minimalistbaker.com/easy-vegan-ranch-dressing-oil-free/

Photo Credit: The Minimalist Baker

prep time: 35 minutes


  • 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
  • 2/3 cup unsweetened almond milk
  • 2 tsp lemon juice
  • 1 clove garlic, peeled
  • 3 droppers of your choice of Pure Hemp Botanicals Tincture ( I used 750mg Full Spectrum Tincture)
  • 1/2 tsp sea salt (plus more to taste)
  • 1 pinch black pepper
  • 1/4 tsp onion powder
  • 1 1/4 tsp apple cider vinegar
  • 1/2-1 tsp maple syrup (or other sweetener of choice to taste)
  • 1 Tbsp fresh minced dill (or 2 tsp dried)
  • 1 Tbsp fresh minced parsley (optional)
  • 1 tsp fresh chives (or 1/2 the amount dried chives // optional)


  1. Soak cashews in very hot water for 30 minutes -1 hour (or overnight in cool water). While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”). 
  2. Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, Pure Hemp Botanicals Tincture, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth. 
  3. Add herbs and pulse several times to incorporate (you don’t want it fully puréed). 
  4. Taste and adjust flavor, as needed, adding more salt for saltiness, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.
  5. Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed. 
  6. Enjoy with vegetables, salads, cauliflower wings, or pizza! Store leftovers covered in the refrigerator up to 7-10 days. Not freezer friendly (will likely separate upon thawing).