Carrot Chipotle with Cashew Cream
- Cooking Spray
- 1 TBL Olive Oil
- 1/2 cup diced onion
- 2 Garlic cloves minced
- Salt and Pepper
- 1 cup raw cashews
- 1 1/2 cups vegetable broth
- 2 chipotle chiles in adobo sauce finely chopped
- 2 TBL nutritional yeast
- 2 large carrots, peeled
Preheat the oven to 350 degrees. Coat a 9x12-inch dish with cooking spray.
Heat the olive oil in a nonstick skillet over medium-low heat. when the oil is shimmering, add the onion and garlic. Season with salt and pepper and cook for 2 to 3 minutes or until the onion is translucent. In a blender, combine the cooked onion and garlic, the cashews, broth, chiles, and nutritional yeast. Season with salt and pepper and continue to blend until creamy, about 1 minute.
Slice the carrots halfway, then spiralize using blade B. Place the noodles in the casserole dish and top with the cashew mixture. Cover with foil and bake for 20 minutes or until the carrot noodles are cooked through. Uncover and cook 5 minutes more until lightly browned on top.