This spiced cashew cream is silky and smooth. It is perfect to stir into pasta, used as a salad dressing, a dip or alongside some roasted veggies. 

Portions / serves: 4 to share
Time: 40 minutes
Level: Easy

Tools:

• roasting tray
• chopping board
• knife
• blender 

Ingredients:

• 5 carrots halved and cut into batons
• 1tsp of honey 
• Large handful of cashews (soaked for 4 hours or overnight)
• 1 tsp of turmeric
• Knob of ginger 
• Plant Based milk 
• 1tbsp of coconut yoghurt
• Handful of coriander finely chopped for garnish

Method:

1. Preheat the oven to 180C. Transfer your carrots to a roasting tray, drizzle with  lots of olive oil and 1 tsp of honey. Season with salt and pepper and mix well with your hands. Roast for around 40minutes until soft and caramalised. 

1. To make the sauce, transfer your soaked cashews to a blender along with the plant based milk, turmeric, and grate in your ginger. Blend until very smooth and creamy- this may take a few minutes. Add in more milk if necessary. 
2. If you want a thicker texture, adding a tbsp of coconut yoghurt is perfect and brings a nice flavour. 
3. Taste and add more spice if necessary, if you prefer it sweeter add in a dash of honey. 
4. When the carrots are ready, serve with the cashew cream, coriander and a handful of cashews.