Carrot Miso Cashew Cream

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A creamy sauce made from carrots and cashews which turns a bowl of pasta into a vegan friendly mac and cheese. You won’t want it to end.

Carrot Miso Cashew Cream
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Carrot Miso Cashew Cream

Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Ingredients

  • 200g Carrot, Peeled and sliced thinly

  • 400ml Water, with Bouillon

  • 100g Cashew Nuts, chopped roughly

  • 2 Garlic Cloves, Crushed

  • 2 Shallots, Finely Diced

  • 1 Tbsp Honey

  • 1.5 Tbsp White Miso Paste

  • 2 Tbsp Sunflower Oil

  • Juice of half a Lemon

Directions

  • In a saucepan, saute shallots and garlic for a few minutes, adding garlic towards the end.
  • Pour in 400ml of boiling water
  • Add carrots, honey, miso and cashews. Cover and simmer gently for 25 minutes
  • Add nutritional yeast and lemon juice and blend until smooth
  • Add 2 Tbsp of sunflower oil and blend again

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