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Maple-Glazed Heirloom Carrots with Lemon Cashew Cream

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Colorful and irresistible for the holidays or whenever you want to impress!

Here at Women of Today, we love to get creative with our holiday meals — And there’s nothing we love more than infusing our table with amazing and delicious dishes that are also healthy and nutritious. This Maple-Glazed Heirloom Carrots with Lemon Cashew Cream recipe happens to be both… It tastes incredible, and is also vegan and plant-based (which is great news for any guests who are coming to dinner and have allergies).

Heirloom carrots are a great go-to veggie for a side dish because they look gorgeous plated; plus, they’re so tasty simply roasted with olive oil or coconut oil… But when you add in maple syrup and cashew cream, we guarantee you’ll have a hit! This recipe is also perfect for your holiday entertaining.

This recipe is truly irresistible! Just remember that while the dish takes no time to make (20 minutes total!), you do need to soak the cashews overnight or for at least 3 hours.

Maple-Glazed Heirloom Carrots with Lemon Cashew Cream

Prep Time 20 minutes
Servings 4 people


  • 1-1/2 lbs. Heirloom organic carrots washed but not peeled
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. organic maple syrup
  • 2 tbsp. pistachios coarsely chopped
Cashew Cream
  • 1/4 tsp. sea salt
  • 1/8 tsp. freshly ground pepper to taste
  • 3/4 cup raw cashews soaked 3 hours or overnight
  • 1 lemon juiced
  • 1/4 cup filtered water


  • Soak the cashews in a bowl covered with water overnight or for at least 3 hours. 
  • Wash the carrots and dry them with a towel. Line a large cookie sheet with parchment paper, and line the carrots on it.
  • Mix the maple syrup and olive oil with a fork and mix until it binds together. Drizzle over the carrots, and using your hands, move them around so that the carrots are well coated.
  • Cook in the oven at 400F for about 15-20 minutes, depending on how big your carrots are. Be careful not to overcook. 
  • To make the sauce, put the soaked cashews, lemon juice, water, and a generous pinch of sea salt in a high-speed blender, and blend until very smooth. If it's too thick, add a bit more water.
  • When the carrots are done, sprinkle a bit of grey sea salt on top and pepper if using. Then drizzle generously with the sauce and top with some chopped pistachios.
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Recipe inspired by Eye Candy Popper


by Camila Alves McConaughey