Heirloom Carrots w/ Lemon Cashew Cream

I don't think carrots can get any better than this. I've never been a cooked carrot fan, I am not too sure why. They have just always been that one veggie I always pick out when cooked. So I set out to make some delicious cooked carrots that I would enjoy. Achieved! These aren't only beautiful, they are so tasty!

Carrots have many nutritional benefits! They contain beta carotene, fibre, potassium and carotenoids . Your body converts beta carotene which is an antioxidant into Vitamin A, a fat-soluble vitamin, important for immune health, eye health and development. Vitamin A along with other fat soluble vitamins need fat to be absorbed by the body, therefore I paired these carrots with a creamy cashew sauce full of healthy fats! Ingredients 1 carton heirloom carrots 1 cup of cashews 1/4 cup of pistachios 1 tbsp thyme

1/4 cup of lemon juice 2 tbsp oil (avocado used) 1/2 cup of water 1 clove of garlic S+P

Method Soak the cashews in hot water for at least 30 minutes. If you can leave them longer that is great.

Set oven to 375°. On a baking sheet lay down your washed carrots, add oil, s+p and use your hands to coat the carrots. Bake for 35-45 minutes. While the carrots are baking, it's time to make the creamy sauce. In a blender add your soaked cashews, garlic clove, s+p, thyme, lemon juice and 1/4 cup of water. Keep the rest of your water on the side and add in as needed, until you reach a creamy consistency. Once the carrots are cooked, lay on a dish, place the cashew cream sauce on your carrots, sprinkle with more thyme and pistachios! There you have it, a delicious and really eye pleasing side dish.

 FREE Vegan Intuitive Eating Starter Guide 

Emily Manuel, B.A, RHN, CYT

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