Carrot Cake Carrots With Cashew Cream Cheese Drizzle

• FOR THE ROASTED CARROTS:
• 1 pound Whole Carrots
• 3 Tablespoons Vegetable Oil
• 2 Tablespoons Coconut Sugar
• 1/4 teaspoons Vanilla
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Salt
• FOR THE CASHEW CREAM SAUCE:
• 1 cup Soaked Cashews
• 2 Tablespoons Vegan Butter, Melted
• 1/2 teaspoons Vanilla
• 1/4 teaspoons Cinnamon
• 1 Tablespoon Maple Syrup
• 5 Tablespoons Almond Milk

1. For the roasted carrots:
2. Preheat oven to 400u0b0F.
3. Mix ingredients for the roasted carrotsin a small bowl. Toss carrots in the mixture and then place in oven for 15 minutes.
4. Take carrots out, turn over, and then put back in for another 15 minutes. Take carrots out and then let cook for a few minutes.
5. For the glaze:
6. Meanwhile, put all the ingredients for the cashew "cream cheese" sauce into a blender, and let it go. A Vitamix works really well for this, and you can let it go 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 way more of the drizzle than you will need, but it is hard to get it to blend with much less than this.
7. Once the carrots have cooled a bit, drizzle some sauce over them. Save the rest of the drizzle for another sweet treat!

roasted carrots, carrots, vegetable oil, coconut sugar, ubc, cinnamon, ubc, ubc, cream sauce, cashews, butter, vanilla, ubc, maple syrup, almond milk

Taken from tastykitchen.com/recipes/sidedishes/carrot-cake-carrots-with-cashew-cream-cheese-drizzle/ (may not work)