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Home » Recipes » Side Dishes
5 from 1 rating

Cashew Cream Sauce Over Roasted Carrots

May 25, 2016 by Christy Gurin (updated November 6, 2024) | Rate Recipe

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Cashew cream sauce is drizzled over perfectly caramelized roasted carrots in this easy, flavorful, absolutely delicious, naturally vegan dish.

Plate with carrots and a cream sauce and parsley on top on a wood background with cashews and parsley sprinkled around it

Have you had caramelized carrots before? You’d remember if you had. The roasting brings out an intense sweetness that becomes pure magic when coupled with the charred bits on the outside. And after smothering them in a cashew cream sauce, ahhhh!! They’re almost too good to be true!

I used to get Better Homes and Gardens magazine and would swoon over the pictures, flipping page to page, dreaming of my future house and perfect life. Don’t laugh. Or at least, don’t laugh too hard.

It was a ritual that served its purpose at the time. I was working long hours and putting my way through grad school at night and was burnt out to the max. This dream kept me going during those hard, stress filled crazy times.

But, no matter how much I loved ogling those picture perfect houses and meticulously decorated rooms, I always flipped to the food section in the middle and devoured it first, pouring over every image and recipe. Go figure. Once a food nut, always a food nut.

close up image of roasted carrots with cashew cream sauce drizzled on top with parsley

I have an entire binder somewhere filled with torn out recipes from old magazines. Most are riddled with scribbled notes and changes I’d made to the original instructions (or course). These were my pre-blogging days, and even then, I couldn’t stick to a recipe for the life of me.

The reason I’m telling you this is because this recipe was inspired by something I made yeeears ago from a BHG magazine that hasn’t left my mind. It was a thanksgiving issue probably 7-8 years ago, and umm, yeah, I’m still thinking about it. I’ve tried finding it online, but can’t remember what it was called.

I do remember, however, that carrots and heavy cream are a pairing made in veggie nirvana. Total yum sauce.

Cashew cream sauce over baked carrots on a wood background

I wanted to try recreating this delicious duo, but in a lighter, plant based way. That’s where the idea to replace with a cashew cream sauce came from. I’ve been obsessing over a new podcast lately called Food Heals Nation that talks about plant based diets a lot. This could be annoying, but for some reason it isn’t. The hosts are super entertaining and the guests are full of good info. 

Granted, I pick and choose the episodes I listen to based on the topics that interest me, but I haven’t heard a bad one yet. Its totally in line with my take on food! The main theme is not to restrict yourself, but to make sure you’re filling your diet with nutritious foods in between treating yourself. Want chocolate? Eat it! Just choose a veggie next time.

Might I suggest a carrot?

If roasted carrots and cashew cream sauce isn’t your thing, well, then you probably stopped reading this long ago, but if not, there are other options. I’ve got a black bean quinoa casserole recipe with terrible photos, but if you can get past those, its really quite tasty and full of protein. Or this red lentil dal is a tasty meatless option that’s full of flavor.

Plate with seasoned unbaked carrots that have been peeled and sliced and laid on a baking sheet

Between that podcast and a recent vegan recipe development project I did, I have been more energized than ever to eat my veggies. I’m still a meat eater (obvi), but I’m a huge proponent of meatless meals.

You don’t have to go full on gluten free, vegan, “I only eat plants that were grown 1 mile from my house and drive a Prius” style to reap many the benefits of plant based living. Even just consciously eating meatless 1-2 nights a week can have a big impact.

From there, you can challenge yourself to go the whole day being meatless or choose to go dairy free those days too. Or not. Its up to you. Start small and see where it takes you. It can be empowering to make changes like this. If you’re coming from eating a standard American diet, this shift can be hard but feel HUGE. I eat pretty clean and still noticed a difference.

Close up of cream sauce on top of roasted carrots

And the change won’t even seem that noticeable when you’re covering veggies in decadence like this cashew cream sauce! It can make veggies taste just as good, if not better, than meat dishes.

Now let’s get back to talking about the veggie of the day – carrots!

baking sheet with baked halved carrots on it

Remember how I said they get all roasty and caramelized. Check out the toasty edges on that one right above. Isn’t it glorious? I wish I had taken a picture of the other side to show you. That’s where most of the browning happened. Either way, picture or no picture, believe me that they were delicious.

This recipe is so incredibly easy too. It does dirty a few different dishes (a baking sheet, skillet or sauce pan, and a blender or food processor), but even with this, the steps are so simple you really can’t complain.

While the carrots are roasting, you’ve got at least a good 15 to 20 minutes to kill before starting the sauce. I like a little downtime in a recipe from time to time. Gives me time to relax, walk the dog, make another dish or catch up on other things for a little while.

I’m sure there’s not a soul out there that’s going to turn down a few extra minutes in the day. Consider it done with this recipe.

Carrots on a wood backdrop with sauce and parsley on top

While you can choose to make this a vegan main dish, it’s not very filling and you’ll probably want to pair it with something. If there are leftovers, it reheats pretty well so you’ll have a great snack for the next day. It works well as a side too if you want to go that route instead.

Recipe
A plate of roasted carrots topped with creamy sauce and chopped herbs, surrounded by cashews on a wooden table with a fork.
Recipe
5 from 1 rating
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Cashew Cream Sauce Over Roasted Carrots

Created by: Christy Gurin
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
2
Cashew cream sauce is drizzled over perfectly roasted caramelized carrots in this easy, flavorful, absolutely delicious, naturally vegan dish.
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Ingredients
 

  • 2 lbs. carrots peeled and cut in half long ways
  • 1 Tbsp. oil olive, avocado, coconut, or whatever oil you prefer
  • Salt and pepper
  • 1 Tbsp. chopped fresh parsley

Cashew Cream Sauce

  • 1/3 cup raw cashews soaked in water for at least 1 hour, preferably all day
  • 1 tsp. coconut or olive oil
  • 1/3 cup chopped onion
  • 1 tsp. minced garlic
  • 3/4 cup vegetable or chicken broth
  • 1/2 tsp. nutritional yeast
  • Salt and pepper to taste
  • Hot water if needed 1 -2 Tbsp.

Instructions

  • Preheat oven to 400° F (205° C).
  • Dry carrots with paper towels or a kitchen towel. Rub carrots with oil and sprinkle with salt and pepper. 
  • Lay flat on a baking sheet and place in pre-heated oven. Bake carrots for 20 minutes, then flip and bake another 10 minutes. This is for average sized carrots and cooking time will vary depending on the size of the carrots so adjust if needed.
  • During the last 15 minutes of cooking time, start making sauce by heating oil in a small sauce pan over medium heat. Sauté onion in oil for about 5 minutes until it starts to brown. Add garlic and cook 1-2 minutes longer. Pour in broth and bring to a boil.
  • Remove broth from heat and pour into a blender or food processor. Drain cashews and add to blender along with nutritional yeast. Blend until smooth and creamy. Add water if needed, just enough to make it pourable but still thick and sauce like. Season to taste with salt and pepper.
  • Remove carrots from oven and place on serving plate. Pour sauce over carrots and sprinkle with parsley. Serves 2 as a side or one as a main dish.

Nutrition

Calories: 417kcal | Carbohydrates: 54g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Sodium: 643mg | Potassium: 1768mg | Fiber: 14g | Sugar: 23g | Vitamin A: 76400IU | Vitamin C: 45.5mg | Calcium: 179mg | Iron: 3.4mg

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posted in: Dairy-Free, Gluten-Free, Oven, Paleo, Side Dishes, Stovetop, Vegan, Vegetables, Vegetarian, Whole-30

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Hi, I'm Christy

I started cooking, baking, and helping in the kitchen when I was old enough to reach the counter. I am a food lover with a focus on quick and easy dinners using wholesome ingredients that are approachable for the home chef. If you crave flavor but always find yourself short on time, you’re in the right place.

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