Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)

Honest to goodness, if carrots are roasted correctly they are almost like candy. Sweet, crispy perfection in my book. When set atop a good Cashew Cheese Sauce, well, they are even dreamier!
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Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

We Love Our Roasted Carrots!

Roasted carrots are so easy to make. Simply toss with olive oil and spices and pop in the oven until the edges are crispy and browned. We serve ours roasted with gremolata, drizzled in honey and ginger, and piled on top of a salad with couscous! But this is the first time we have featured them with a creamy cashew cheese sauce!

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

The Cashew Cheese Sauce: Paleo, Whole 30 , and Vegan!

Cashews make a great dairy substitute, and while this sauce is dairy free, it still packs packs the protein and some healthy fats! Click here for the the recipe.

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

Delicious, Beautiful and Healthy!

Serve as an appetizer, side dish or main course. Even the kids will be asking for more veggies.

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

Tips and what you need: click here to make cashew cheese sauce. You will need a rimmed cookie sheet and unbleached parchment paper. I always recommend using a good quality, sharp knife!

Course:

Side Dish

Keyword:

roasted carrots with cashew cheese sauce, whole 30, paleo, keto, vegan

Servings: 4 servings

Author: Linda Spiker

  • 1 1/2
    lbs
    carrots, peeled and cut into 2-3″ segments
    (I used Rainbow Carrots)
  • 2
    tablespoons
    extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 2
    tablespoons
    chives, chopped for garnish
  • 1
    serving
    cashew cheese sauce
    (recipe linked above)

  1. Make cashew cheese sauce ahead of time.

  2. Position oven rack in the center of oven and preheat to 425 degrees. Place a sheet of parchment paper onto rimmed cookie sheet, set aside.

  3. Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well.

  4. Place carrots onto parchment covered cookie sheet. Drizzle with olive oil until all the veggies are glistening with oil. Generously sprinkle with sea salt and pepper. Toss. Arrange in a single layer. Place in oven and roast until tender and slightly browned 45-50 minutes.

  5. Remove from oven. Plate cashew cheese sauce and top with carrots, garnish with chopped chives, serve!

 

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