Baked Carrot Fries with Vegan Ranch Dressing

Author Veg Life Staff


  • 1/2 C Vegenaise or other vegan mayonnaise product
  • 1/8 C Almond Soy or Coconut Milk
  • 1/4-1/2 tsp Garlic Powder to your taste
  • 1/8 tsp Salt
  • 1/4-1/2 tsp Onion Powder to your taste
  • 1/8 tsp fresh Black Pepper
  • 1 tsp fresh chopped Parsley
  • 1/2 Tbl Cider Vinegar Apple Cider or White is fine
  • 1/4 tsp fresh chopped dill or 1/8 tsp if you are using dried
  • 2 Lbs of large Carrots trimmed, peeled and cut into fries
  • 1/2 C Chickpea Flour or Rice Flour, etc.
  • 1/2 C Coconut or Soy Creamer use coconut, soy or almond milk if you can't find it
  • 1 C Panko Bread Crumbs


  • Preheat the oven to 450 degrees.
  • Trim the ends off the carrots and peel. Cut into fries.
  • In three separate containers (bowls or plates), add the flour to one, the creamer to the next and lastly, the panko bread crumbs.
  • Dip the carrot sticks into the flour to coat, followed by the creamer. Coat well. Immediately place into the breadcrumbs and coat. Transfer to a cookie sheet, spacing them so they don't overlap. Bake at 450 degrees for 10 minutes, turn once and then another 10 minutes or so until they are golden and the carrots tender.
  • To make the ranch dressing, combine all ingredients with a whisk and refrigerate until ready to use.