Baked Melt-in-Mouth Peruvian Citrus Yucca Bites: Grandma's Secret Vegan Dip
Crispy on the outside and tender on the inside, these yucca bites are infused with zesty Peruvian citrus and served with a creamy, secret vegan dip. A perfect, crowd-pleasing appetizer that's naturally gluten-free and dairy-free.
Ingredients
Ingredients
- 1 lb yucca root peeled, cut into 1-inch cubes
- 2 tbsp olive oil divided
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt divided
- 0.5 tsp black pepper
- 1 large lime zest and juice
- 1 large orange zest and juice
- 0.5 cup raw cashews soaked in hot water for 30 minutes
- 0.25 cup water for blending
- 1 clove garlic minced
- 0.5 tsp turmeric powder for color
Notes
Storage: Store leftover yucca bites and dip separately in airtight containers in the refrigerator for up to 3 days. Reheat the yucca bites in a 375°F oven for 5-10 minutes to re-crisp. The dip will thicken when chilled; stir in a teaspoon of water to loosen before serving. Make-Ahead: You can boil the yucca up to 2 days in advance and store it in the fridge. The dip can be made 1 day ahead. Variations: For extra heat, add 1/4 teaspoon of aji amarillo paste to the dip. Substitute lime and orange with lemon and grapefruit for a different citrus profile. Serving Suggestion: Serve these bites as part of a Peruvian-themed appetizer spread with olives and corn.