Creamy Carrot Cashew Sauce with Roasted Broccoli Recipe - Clean Eating Magazine

Creamy Carrot Cashew Sauce with Roasted Broccoli

This creamy carrot cashew sauce with roasted broccoli is a healthy substitute that will fill those cheesy potato cravings. 
Serve it like you would any traditional cheese sauce over a baked potato or as a sauce for potato gratin or whole-grain pasta, or try serving it fondue-style accompanied by your favorite veggies, crackers, pickles or whole-grain crusty bread for dipping.
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Creamy Carrot Cashew Sauce with Roasted Broccoli

Creamy Carrot Cashew Sauce with Roasted Broccoli

Find more sauce recipes here.

  • Duration
  • Cook Time
  • Prep Time
  • 6 cupsServings

Ingredients

  • 1 
head broccoli, cut into small florets and hard exterior of stem removed and remainder diced
  • 5 tbsp 
coconut oil, divided
  • 1 cup carrots, diced
  • 1 cup diced yellow onion
  • 1 cup 
cashews, soaked for 
1 to 2 hours, drained
  • 1/3 cup nutritional yeast
  • 2 tbsp coconut aminos
  • 4 cloves garlic
  • 3/4 tsp sea salt
  • 1 tbsp apple cider vinegar

Preparation

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. To a medium bowl, add broccoli and 1 tbsp oil. Toss until broccoli is coated and then evenly distribute onto baking sheet. Roast for 12 to 15 minutes, or until broccoli is green with some roasted brown spots. Set aside to cool.
  3. Meanwhile, to a blender, add remaining ¼ cup oil, carrots, onions, cashews, yeast, coconut aminos, garlic, salt and 2 cups water and process until completely smooth.
  4. To a medium saucepan over medium-high, add cashew sauce. Bring to a gentle boil, then reduce heat to medium-low and simmer for 9 to 10 minutes, whisking occasionally. Remove from heat and stir in vinegar. Stir in roasted broccoli. If storing, let sauce cool then transfer to a Mason jar and refrigerate. This sauce will keep up to 5 days in the fridge.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 267
  • Carbohydrate Content: 17 g
  • Fat Content: 20 g
  • Fiber Content: 4 g
  • Protein Content: 7 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 397 mg
  • Sugar Content: 4 g
  • Polyunsaturated Fat Content: 7 g