This easy homemade vegan mayo paired with crispy baked carrot fries is the perfect balance of comforting and nourishing. Made with simple ingredients and Udo’s Choice Ultimate Oil Blend, it’s a delicious plant-based side or snack ideal for sharing.
PREPERATION TIME
30 minutes
SERVING SIZE
4 People
METHOD
Preheat the oven to 200°C (180°C fan).
Peel the carrots and cut into thin fry-shaped strips.
Add the carrot fries to a bowl with olive oil, breadcrumbs, paprika, garlic powder, onion powder, salt and pepper.
Toss well until evenly coated.
Spread onto a lined baking tray in a single layer.
Bake for 20–25 minutes, turning halfway through, until golden and crisp around the edges.
Vegan Mayo
Add the soy milk, Dijon mustard, apple cider vinegar, garlic powder, sea salt and black pepper to a tall jar or blender cup.
Pour in the neutral oil and Udo’s Choice Ultimate Oil Blend.
Using an immersion blender, blend from the bottom upwards until the mixture becomes thick and smooth.
Taste and adjust seasoning if needed.
Store chilled until ready to serve.
Serve and enjoy this satisfying combination of crispy carrot fries and creamy vegan mayo, perfect for sharing.