Preheat the oven to gas 6/ 200C / 400°F and line an 8" square cake tin with parchment paper
Soak the cashews in boiling water for an hour while you make the fries
Mix the flour, stock and chopped herbs together in a bowl then pour into the square tin
Bake for 25 minutes or until cooked solid
Let the tin cool for 5 minutes while you line a baking sheet with parchment
Run a knife around the edges of the tin then invert onto the baking tray
Cut the square into quarters then cut each quarter into 5 strips
Spray the top of the square with the oil then separate the strips out
Bake for 10 minutes then turn the strips over and bake a further 5 - 10 minutes until slightly golden. They won't go crisp like fries
Make the aioli by draining the cashews and putting them through a blender with the rest of the ingredients, asjusting the water and salt to taste
The recipe makes more aioli than you'll need but it'll keep for a couple of days in the fridge and it'll thicken a bit more as it sits. Use the extra on sandwiches
Makes 4 childrens or 2 generous adult sized portions
You can use my free-from mayo as a base for the aioli instead of the cashews and avocado if you prefer. Just make it up then add garlic
https://cookpad.com/us/recipes/332798-vickys-eggless-mayonnaise-gluten-dairy-egg-soy-nut-free
