Jicama Fries with Fiesta Dipping Sauce Recipe
- ¾ cup raw cashews
- 2 cups water (1 cup boiling, 1 cup cold)
- 1 (1½-2 pound) jicama, peeled and cut into ¼ x ¼-inch slices
- 1 tablespoon apple cider vinegar
- 1½ teaspoons fresh squeezed lemon juice
- ½ cup unsweetened non-dairy almondmilk yogurt
- Place cashews in a small bowl; cover with boiling water. Let stand 30 minutes. Bring a large pot of water to a boil. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Add jicama fries to boiling water. Cook 10 minutes. Drain well. Add back to pot; toss with Avocado Oil and 1 teaspoon Fiesta Party Seasoning. Transfer to prepared baking sheet and spread to a single layer. Bake 30 minutes, flipping over halfway.
- Meanwhile, drain cashews; place softened cashews in a blender or immersion blender container. Add 1 cup cold water, vinegar, lemon juice, Onion Onion Seasoning and remaining 2-3 teaspoons Fiesta Party Seasoning. Blend on HIGH until smooth and creamy, scraping sides occasionally.
- Transfer cashew cream to a bowl. Stir in yogurt. Serve as dipping sauce for fries.
Makes 6 servings.
Make Ahead: Boil jicama 10 minutes, drain and cool. Prepare dipping sauce. Refrigerate both in airtight containers up to 1 day ahead.
Optional Dairy Version: Stir Onion Onion Seasoning and Fiesta Party Seasoning into 1 cup sour cream. Omit cashews, water, vinegar, lemon juice and yogurt.Nutrition per Serving: Calories: 170 Total Fat: 10g Sat. Fat: 0g Cholest: 0mg Sodium: 240mg Carbs: 19g Fiber: 9g Sugar: 4g Protein: 4g
Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.