Maple-Glazed Heirloom Carrots with Lemon Cashew Cream

Heirloom carrots are a great go-to veggie for a side dish because they look gorgeous plated; plus, they’re delicious simply roasted with olive oil or coconut oil. But when you top with maple syrup and cashew cream, these carrots become next-level!

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Cashew cream

  • ¾ cup raw cashews, soaked 2 to 3 hours or overnight
  • 1 lemon, juiced
  • ¼ cup filtered water
  • ¼ tsp gray sea salt, divided
  • ground black pepper, to taste (TRY: Simply Organic Ground Black Pepper)


1. Preheat oven to 400°F.

2. Place carrots on a large baking sheet lined with parchment paper. Mix maple syrup and olive oil together until well incorporated. Drizzle over the carrots and coat well using your hands.

3. Bake for 15 to 20 minutes, depending on how big your carrots are. Be careful not to overcook.

4. Meanwhile, make sauce: Place soaked cashews, lemon juice, water and a generous pinch of the salt in a high-speed blender and blend until very smooth. If too thick, add a little more water.

5. When the carrots are done, sprinkle with remaining salt and pepper, to taste. Drizzle generously with sauce and top with chopped pistachios.