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Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)

Sweet roasted carrots topped with chives and set atop a creamy cashew cheese sauce! You will need to make cashew cheese in advance. 

Course Side Dish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Linda Spiker


  • 1 1/2 lbs carrots, peeled and cut into 2-3" segments (I used Rainbow Carrots)
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 2 tablespoons chives, chopped for garnish
  • 1 serving cashew cheese sauce (recipe linked above)


  1. Make cashew cheese sauce ahead of time.

  2. Position oven rack in the center of oven and preheat to 425 degrees. Place a sheet of parchment paper onto rimmed cookie sheet, set aside.

  3. Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well.

  4. Place carrots onto parchment covered cookie sheet. Drizzle with olive oil until all the veggies are glistening with oil. Generously sprinkle with sea salt and pepper. Toss. Arrange in a single layer. Place in oven and roast until tender and slightly browned 45-50 minutes.

  5. Remove from oven. Plate cashew cheese sauce and top with carrots, garnish with chopped chives, serve!