Vegan Maple & Apple Cider Vinegar Cassava Fries

Cassava fries are already a crowd-pleaser, but tossing them in a sticky maple and apple cider vinegar glaze takes them somewhere genuinely special. The process starts with a quick parboil to get that creamy, tender interior, then a long roast in coconut oil with turmeric and ginger builds golden, lightly crisped edges that hold up beautifully when the glaze goes on. That glaze — maple syrup, apple cider vinegar, and coconut aminos — reduces into something tangy-sweet and deeply savory, coating every fry in a lacquered finish that's hard to stop eating. Every single ingredient here is plant-based without any substitutions or workarounds, so there's no hunting for specialty products or second-guessing labels. The coconut aminos bring that umami depth you'd normally expect from soy sauce, making the flavor profile feel surprisingly complex for such a simple ingredient list. A scatter of fresh parsley at the end adds a little brightness and color, though the fries are honestly stunning on their own. These are the kind of fries you make once and immediately want to put on every dinner table going forward.

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