We’ve made it to the side dish of our Vegan Christmas dinner, and it’s a special one with these Maple Mustard Roasted Carrots with Roasted Garlic Cashew Cream. They are sweet, sticky and moreish with the most decadent roasted garlic cream, that anyone, vegan or not, will love!
Christmas dinner is literally my favourite meal of the year, and this year will be our first vegan Christmas! Rather than let that mean we don’t get to enjoy all our usual favourite things, I’ve created a FULL Christmas Dinner Menu for you as part of the Vegan Advent Calendar 2016. To start, we had this Vegan Pate, then for a main dish, a whole roasted cauliflower on a bed of spiced lentils. Stay tuned for next week to see what dessert is going to be…
In the meantime, let’s talk about these carrots for a minute. Because holy moly they are good. They are roasted in a mixture of dijon mustard (the spicier the better) and maple syrup. The maple syrup will counteract the spiciness of the mustard, to create this glorious mixture of sweet and savoury. And when the carrots are roasted in this mixture, they get beautifully golden, crispy edges, and a sweet, sticky glaze.
The roasted garlic cashew sauce is the PERFECT thing to serve with these roasted carrots. By roasting the garlic beforehand, it transforms from strong and spicy, to sweet and gentle. It still tastes garlicky, but it’s a gentle, sweet garlicky. When blended with soaked cashew nuts, you are left with a gorgeously creamy sauce that compliments the carrots beautifully.
Top them off with some freshly chopped parsley for freshness, pomegranate seeds for a fruity burst, and some flaked almonds for a bit of texture!
Don’t forget to check out our full vegan advent calendar every day at 4pm GMT for a new festive, vegan post!