Garlic Mayo (oil-free) + wedges
FOR THE WEDGES;
Prep time - 5 minutes
Cook time - 20-30 minutes
Total time - 35 minutes
2 large carrots
2 large sweet potatoes
6-7 regular potatoes (I used yukon gold)
1 1/2 tsp smoked paprika
1 tsp cumin
1 tbsp nutritional yeast
1/2 tsp sea salt
pinch black pepper
Pre-heat oven to 180 degrees C (350F).
Peel and slice your vegetables in desired wedges.
Steam or boil them for approximately 10 minutes. Until slightly tender.
Place them in a bowl and mix in all the spices and nutritional yeast, making sure its evenly spread.
Place on baking paper in a baking tray, making sure there is only one layer on veg, if theres more use 2 baking trays.
Bake in over for 10-20 minutes, until cooked through and slightly crispy on the outside.
FOR THE MAYO;
Prep time - 15 minutes
Yields - 250 ml jar
1/2 cup Sunflower seeds
1/2 cup cashews
3 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp sea salt
1/2 tsp lemon zest
4 tbsp cold water
1 small garlic clove// 1/4 tsp garlic flakes (optional)
Soak the cashews and seeds for 2 hours or overnight.
Place everything in a high speed blender and blend on high until smooth.
Enjoy with these oil-free fries.