Get the Recipe: Vegan Roasted Vegetables With Turmeric Cashew Sauce
These vegan roasted vegetables with a savoury turmeric cashew sauce make a great side dish that's wholesome and easy to make in a few steps. Featuring butternut squash, carrots, red bell peppers, cauliflower, Brussels sprouts and zucchini!
Ingredients
Roasted vegetables
- 3 cups butternut squash, peeled and cubed
- 1 cup carrots, peeled and chopped
- 1 large red bell pepper, sliced
- 2 cups cauliflower florets
- 3 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp cumin
Turmeric cashew sauce
- 1 1/2 cups cashews, see recipe notes for soaking instructions
- 1/2 cup plant based milk
- 1 large onion
- 3 cloves garlic
- 1 tbsp mustard, vegan and gluten-free
- 1/2 tsp turmeric
Equipment
- Conventional oven
- Baking tray
- Mixing bowl
- Blender or food processor
Instructions
Roasted vegetables
- Preheat the oven to 180 degrees C (350 F) and line a couple of baking trays with parchment paper.
- Add the butternut squash, carrots, red bell peppers, cauliflower, Brussels sprouts and zucchini to a large mixing bowl, followed by the olive oil, maple syrup, cumin and salt.
- Mix together really well, then spread the vegetables evenly over the baking trays. Roast in the preheated oven for 40-45 minutes, flipping half way through.
Turmeric cashew sauce
- Add the cashews to a blender or food processor together with the plant based milk, onion, garlic, mustard, and turmeric. Blend until very smooth.
Video
Notes
To soften the cashews, you can either soak them in warm water for 4 hours, or simmer them in a pan for 15 minutes.
Calories: 249kcal, Carbohydrates: 26g, Protein: 7g, Fat: 15g, Saturated Fat: 2g, Sodium: 76mg, Potassium: 690mg, Fiber: 5g, Sugar: 9g, Vitamin A: 9144IU, Vitamin C: 80mg, Calcium: 93mg, Iron: 3mg