Roasted Carrots and Parsnips with Cashew Cream

Roasted Carrots and Parsnips with Cashew Cream

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Roasted Carrots and Parsnips with Cashew Cream

The cashew cream is thick, creamy and savoury in flavour which complements the sweetness of the roasted veggies. Suitable for vegans too.

Under 1 hour.

Roasted Baby Carrots and Parsnips

1 bunch of baby carrots - trimmed and scrubbed clean
3 medium parsnips
1-2 Tbsp olive oil
2 Tbsp shelled pistachios
Salt and pepper to taste

Cashew Cream

1/2 cup raw cashews
2-4 Tbsp of water
1 Tbsp apple cider vinegar
2 tsp dijon mustard
1 small clove of garlic (optional)
Pinch of sea salt


Roasted Baby Carrots and Parsnips

1. Preheat the oven to 200 degree celsius.

2. Chop the bottom and tough tips off the parsnips, cut into quarters length ways. Depending on size you might have to cut them in half first.

3. Place the carrots and parsnips into a baking tray, drizzle with olive oil, salt and pepper. Roast for approximately 30 minutes tossing halfway. Remove from the oven when the vegetables are tender and starting to brown in places.

4. Place pistachios into a separate pan and place in the oven, watch carefully as they will not take long to roast (about 5 minutes).

5. Remove pistachios from the oven, let cool. Once cooled roughly chop and set aside.

Cashew Cream

1. Add all ingredients to the blender. Start with 2 Tbsp of water first and then add additional water based on the consistency you desire. For this recipe we love it when it's thick and creamy so it holds itself up against the vegetables.

2. Pop in the fridge for 20 minutes to thicken up even more.

Plating up

Remove the cashew cream from the fridge, dollop onto the base of a plate and spread roughly. Place roasted carrots and parsnips on top of the cashew cream and sprinkle with pistachios, sea salt and pepper.


These roasted carrots and parsnips make the perfect side to any roast or pot luck you might have.

The cashew cream and roast vegetables can be prepared ahead of time, keep separate until serving and make sure both elements are at room temperature before plating up.


Play around with serving this with roasted beetroot, sweet potatoes or any veggies you've got on hand.


Make extra cashew cream and store in an air tight jar for 5-7 days in the fridge.

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