Essential Oil Infused Garlic & Herb Roasted Potatoes with Creamy Cashew Dipping Sauce

Have you ever tasted a FLAVOR BOMB? Get ready….

I have one delicious recipe to share with you all today. First, I infused some salt with essential oils then used the salt to season the dishes.

Did you know that Lemon, Dill, and Sage Essential Oils are great to assist in digestion? Cooking with them is a win/win! Tastes amazing and helps your digestive system process everything more smoothly. Um, sign me up! If you’d like to know more about Essential Oils, feel free to contact me. 

A word about my recipes: I don’t always measure exactly, so taste and season more if necessary! This is *basically* what I did to create this family favorite! Please let me know if you give it a try and your thoughts.

Essential Oil Infused Salt

I added about 1/4 cup of salt to a glass jar and then added about 20 drops of Lemon Essential oil, 1 drop of sage essential oil, and 2 drops of dill essential oil. Shake that baby up! Set it aside. The salt helps the oils mix together and be more evenly dispersed when using them in a recipe! The essential oils are very powerful and the salt helps you get all the flavor, while using less of the oil per seasoning.

Now, take whatever potatoes of your choice. I chose:

Garlic & Herb Roasted Potatoes

4-5 Small Yukon Gold Potatoes

2 Small Sweet potatoes

1 Teaspoon olive oil

1 Teaspoon garlic powder

1/2 Teaspoon Smoked Paprika

1 Teaspoon (or more) Infused Salt

Dash of Pepper

Wash and Cut potatoes into wedges of similar size and mix together with seasonings in a glass bowl. It’s best to use glass whenever dealing with essential oils as it can erode plastic.

Line a sheet tray with parchment paper and roast at 375 degrees for 15 minutes, flip, and roast for another 15. Depending on your oven, and the size of your wedges, you may need more or less time.

Essential Oil Cashew Cream Dipping Sauce

This is basically a cashew ranch dressing seasoned with essential oils and it’s life. This sauce can be as creamy, thick, runny, or gritty as you choose.

Notes to think about:

** The longer you soak the cashews, the creamier the sauce. Overnight is preferred.

**The liquid you add will have a direct affect on consistency, so add with caution to get your desired thickness. Less liquid is more like a sour cream, more is more like a ranch dressing. You take your pick! Below is how I would start off, you can always add more.

1.5 C Raw cashews (soak in water in the fridge for 1hr or up to overnight)

1 Teaspoon Apple Cider Vinegar

1/2 C Water

1 C Plant milk (unflavored, unsweetened)

3 Drops of Lemon Essential Oil

2 Drops of Dill Essential Oil

1 Teaspoon Garlic Powder

Season to taste with the Essential Oils Infused Salt!

Drain the soaked cashews and add to a blender with all other ingredients. Blend in a high speed blender or food processor. Enjoy! Keep leftovers (If there are any) in the fridge for 4-5 days.

** I ran out of plant milk while making this sauce one time and I mixed in some vegan mayo, it was delicious! Not my first choice, but it works.

** I reuse the sauce by mixing it with more plant milk and nutritional yeast, then serve it over noodles as a mac and cheese for my toddler.

**This would also be delicious if you added chives.

 

 

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