AVIKO Grip 'n dip fries with vegan potato-based "cheese" sauce
2-4
10-15
Main required ingredient
AVIKO Grip 'n Dip fries
"Cheese" sauce:
2-3 potatoes
1 carrot or ¼ of a small Hokkaido pumpkin
1 onion
½ cup of plant drink
3 tablespoons of oil or olive oil
1 teaspoon of soy sauce
¼ cup of inactive yeast flakes
spices: salt to taste, ½ teaspoon of smoked paprika, ½ teaspoon of turmeric
to serve: fresh herbs: e.g. ½ bunch of chives
Preheat the oven to 200 degrees and bake the Grip'n dip fries for about 12 minutes, according to the instructions on the package.
Peel the potatoes, carrots (or pumpkin) and onion and cook them in a small amount of salted water with a vegetable drink. When the vegetables are soft, pour the water into another container. Place the vegetables in a blender and mix with yeast flakes, oil, soy sauce and spices. Optionally, season with salt to taste and add water if the sauce is too thick.
Baked Grip 'n Dip fries are served with sauce, optionally sprinkled with, for example, fresh chives.
