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/
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
- Preheat the oven to 425ºF or 220ºC.
- 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.
- 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.
- Place the zucchini fries onto a lined baking sheet and bake for 25 minutes or until golden brown.
- Serve immediately with CBD Ranch or keep leftovers in a sealed container in the fridge for 2 to 3 days.
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/
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)
- 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”).
- 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.
- Add herbs and pulse several times to incorporate (you don’t want it fully puréed).
- 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.
- 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.
- 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).