Parsnip fries with spicy harissa mayonnaise from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (page 37) by Gena Hamshaw

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Notes about this recipe

  • Eat Your Books

    Cashew nuts soak for at least 3 hours before pureeing.

  • westminstr on October 28, 2015

    I only made the harissa mayo portion of the recipe. It turned out pretty good. Would have been better if I had a Vitamix to really get the texture smooth. I served it with merguez lamburgers (oops) and it worked well. I don't know if I would repeat because I'm not vegan and it wasn't any easier than making regular mayo with a whisk (I hate jarred mayo). I also felt that the cashew mayo needed the harissa in order to be palatable,

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