Today’s lunch was a random mix of fresh ingredients thrown together, but it turned out so well. I’ve always loved to experiment in the kitchen in general, but I especially love when quick recipe creations become staple meals that I eat frequently. After devouring this, I think it’s safe to say that I will be eating this very regularly moving forward. You will loooove this Mediterranean spiralized carrots recipe!
The recipe is incredibly easy. You don’t need any impressive skills in the kitchen, I promise. All you need is a blender, a pan, and the ingredients: carrot spirals (can buy frozen/fresh or spiralize yourself) for the base, your choice of oil to sauté it in, and the dressing components. So simple!
On their own, carrot spirals tend to be a little bit plain. When sautéed in oil and paired with my homemade dill cashew cream dressing, they taste delicious. Inspired by Mediterranean cuisine, the dressing is full of flavor but is entirely vegan and gluten/dairy free.
For this recipe, I purchased frozen carrot spirals at Trader Joe’s, but you can also buy raw carrots and spiralize them yourself. If you’re busy and often on a tight schedule like me, I would recommend buying the pre-spiralized carrots. I think this recipe would also taste delicious with a spiralized zucchini or squash base. Let me know if you try this with other vegetables!
I also love this Mediterranean spiralized carrots recipe because of the delicious, creamy sauce that you can drizzle on top. It’s made out of cashews, fresh dill, and more! It is really flavorful and tastes like it has some dairy product to make it rich and creamy – but it’s entirely dairy free and vegan. The cashews provide this richness! It’s so good and would work well as a salad dressing, too.
Spiralized Carrots with Dill Cashew Cream Sauce
Ingredients
- 1 package Trader Joe’s frozen carrot spirals
- 1 tbsp olive oil for the carrots
- 1/4 c olive oil for the sauce
- 1 c raw unsalted cashews
- 1/4 c lemon juice
- 1/3 c fresh dill
- 1/4 c tahini
- 1.5 c coconut or almond milk
Instructions
- Put a pot of water on high heat and add 1c cashews. Let sit for 15-20 minutes. This will help soften the cashews for the sauce.
- Add the frozen carrot spirals to a pan on medium heat with 1 tbsp of olive oil. The carrots are done when softened. Set aside.
- Strain pot of water and add softened cashews to blender with lemon juice, olive oil, fresh dill, tahini, and nut milk.
- Blend to desired consistency. If the dressing is too thick, add more nut milk! Drizzle over carrot base and add any desired toppings.
- Optional: add spices to taste. I added red pepper flakes and pink salt!
Hope you enjoy this recipe! Tag me on Instagram if you make it @theceliachacks 🙂
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