Maple glazed heirloom carrots with lemon cashew cream (2024)

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They say ‘good things come to those who wait’… Well, I guess if you’ve waited on me for my next new post, you’re welcome! Check out these Maple glazed heirloom carrots with lemon cashew cream! 🙂

I’ve taken some time off blogging in the past few months because, well, life happens, and I was overwhelmed with the amount of ‘stuff’ I had to do. I absolutely love blogging and sharing with you, but I was spending about 70+ hours a week on maintaining this website and all main social media associated with it, on top of my personal life and a part-time freelance career, and a few large projects I had going on (one of which I am hoping to share with you soon), so I made the conscious decision to take a break. For a blogger, taking a break can be a very stressful and anxious decision, which it was for me. But then a funny thing happened: when my projects were done and I started thinking about blogging again, the same fear came over me all over again, but this time to start writing again.

I’m not the most talented writer out there, that’s for sure, and to be honest, I’m still not quite sure if anyone reads what I have to say (other than a couple of relatives). No one I know ever talks to me about my blog. haha I was actually shocked when one of my friends texted me last month and asked if my website was “done”! haha So, I’ve been thinking about what to say in my ‘comeback’ post, and the truth is, I couldn’t figure it out, so being my usual self, I figured I’ll just be honest 😉

During this hiatus from the blog, I’ve done a lot of thinking and realized that, true to my healthy life philosophy, I would much prefer to offer you a much higher quality article/recipe/information, than to just publish a post just for the sake of publishing a post. I might’ve said that before, but I think I mean it. haha I want to help you and encourage you in any way I can to live a healthier lifestyle, which includes a better life/work balance as well as a better life/internet balance, because I believe that, as a society, we are spending way too much time ‘connecting’ online and not enough time connecting in person. I think we can use a little help to slow down a bit. Rediscover the joys of cooking a meal that needs to simmer or braise for a few hours, or sit down with a cup of tea and enjoy reading a book or a magazine (which can be online too). What do you think?

So, for this reason, I am planning on starting to offer a Newsletter, starting in the Fall, for everyone who subscribes/ is already subscribed by email to this website. The blog will continue, of course, but for those who are subscribed, there will be extra goodies that will be sent to you by email, once or twice a month! Think of it as a mini e-magazine to enjoy 🙂

You’ll have to bear with me as I have to learn yet another technological item on my ever-growing to-do list, but I believe this will offer us a more human way to connect, to read posts at your leisure, and also to get extra information, recipes, etc., that will not be published publicly, as a thank you for subscribing and encouraging this website. This will be for you only, in your own inbox. I am very excited about this change! I hope you will like it too!

I’m also hoping to offer more French content for my francophone readers, starting with this recipe!

So today, I am sharing this beautiful and delicious recipe that I made last week. I would recommend using local heirloom carrots because the taste will be so much better! Only a handful of ingredients, and less than 20 mins to make (not including soaking time), this dish is a must try!

Note: For this recipe, you need to use raw cashews, the toasted/salted kind just won’t work. But good news! Raw nuts provide way more nutrition than their roasted version. And of course, I always recommend buying as many organic ingredients as you can, to live a much healthier life, and minimize your exposure to pesticides and other toxic chemicals, and GMOs.

Bon appétit!

ECP xo

Maple Glazed Heirloom Carrots with Lemon Cashew Cream | Vegan, Naturally Gluten-Free

Course: Side Dish

Cuisine: European

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 3

This simple side dish can be made in 20 minutes or less! You can adapt the amounts based on how much you need to make. This is a very forgiving recipe.

Ingredients

1.5 lbs heirloom organic carrots washed but not peeled (I used a potato brush to give them a good scrub)
2 Tbsp extra-virgin olive oil
2 Tbsp 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 2-3 hours or overnight
1 lemon juiced
1/4 cup filtered water

Instructions

Soak the cashews in a bowl covered with water for anything between 2 and 10 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 together 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. (You don't want them overcooked)
To make the sauce, simply put the soaked cashews, the 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.
Enjoy!

Carottes glacées à l'érable et sauce citron-cajou