Ingredients

1 small jicama

1 tsp chili powder

1 tsp chipotle powder

1 tsp nutritional yeast

1/2 tsp turmeric powder

Pinch of salt

1 cup cashews

1/2 cup tomato or red bell pepper

1/4 cup water

1 tsp nutritional yeast

1/2 tsp lemon juice

Pinch of sea salt

1 large tomato

1/8 cup cilantro

1 garlic ramp

1/2 scallion

1 tbsp lemon or lime juice

Instructions

Step 1: Cut the jicama into matchsticks about 1/4 to 1/2 inch thick, resembling fries.

Step 2: Toss the jicama sticks with chili powder, chipotle powder, nutritional yeast, turmeric powder, and a pinch of salt to evenly coat.

Step 3: Spread the seasoned jicama evenly on a dehydrator tray and dehydrate at 115°F for approximately 1 hour, or until the outsides begin to wilt and firm up.

Step 4: While the jicama fries dehydrate, soak the cashews in water for 15 minutes to soften.

Step 5: Drain the soaked cashews and add them to a blender along with 1/2 cup tomato or red bell pepper, 1/4 cup water, 1 tsp nutritional yeast, 1/2 tsp lemon juice, and a pinch of sea salt. Blend until smooth and creamy to create the cashew cheese sauce.

Step 6: For the salsa, either dice the large tomato finely and mince the cilantro, garlic ramp, and scallion by hand, or pulse lightly in a blender to your preferred consistency. Mix in 1 tablespoon of lemon or lime juice to brighten the flavors.

Step 7: Once the jicama fries are ready, plate them and generously drizzle with the cashew cheese sauce. Top with the fresh salsa and serve immediately.

Tips & Variations

Substitute jicama with sweet potatoes for a heartier fry, but reduce dehydrating time accordingly.

For a spicier kick, add extra chipotle powder to the cashew cheese or salsa.

Use a food processor to easily chop the salsa ingredients if you prefer a chunkier texture without blending smooth.

If you don’t have a dehydrator, you can oven-bake the jicama fries at a low temperature (around 200°F) until slightly soft but still crisp.

FAQs

Can I prepare the cashew cheese in advance?

Yes, the cashew cheese can be made up to 2 days ahead. Keep it refrigerated in a sealed container and stir well before serving.

What if I don’t have a dehydrator?

You can use your oven set to the lowest temperature (about 200°F). Spread the jicama fries on a baking sheet and bake slowly until they soften and slightly crisp, but watch closely to avoid drying out completely.