Sweet roasted spiced carrots with a drizzle of cashew ‘cream cheese’ reminiscent of carrot cake, but it’s a vegetarian side! Completely vegan, dairy-free, gluten-free, soy-free.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE ROASTED CARROTS:
- 1 pound Whole Carrots
- 3 tablespoons Vegetable oil
- 2 tablespoons coconut sugar
- ¼ teaspoons Vanilla
- ½ teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Salt
- FOR THE CASHEW NUT CREAM SAUCE:
- 1 cup Soaked Cashews
- 2 tablespoons Vegan butter, melted
- ½ teaspoon Vanilla
- ¼ teaspoons Cinnamon
- 1 tbsp Maple syrup
- 5 tablespoons Almond milk
Preparation
For the roasted carrots:
Preheat the oven to 400ºF.
Combine roasted carrot ingredients in a small bowl. Toss the carrots into the mixture then put in the oven for 15 minutes.
Remove the carrots, turn them over, then put them back for another 15 minutes. Take out the carrots and cook for a few minutes.
For the icing:
Meanwhile, put all the ingredients for the cashew “cream cheese” sauce in a blender and let it go. A Vitamix works great for this, and you can leave it on for about 5 minutes to get a creamy texture. However, you can use other blenders, and even a baby food blender with cashews soaked overnight with success – you may need to use extra almond milk. This recipe produces a lot more drizzle than you’ll need, but it’s hard to get it to mix with much less than that.
Once the carrots have cooled a little, drizzle them with the sauce. Save the rest of the drizzle for another sweet treat!
