Baked Carrot Fries and Creamy Cashew Ranch Dip | New Roots Herbal | Natural Health Products
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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


  • 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.



 Heather Pace

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