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Soak the cashews in a bowl covered with water for anything between 2 and 10 hours.
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Wash the carrots and dry them with a towel. Line a large cookie sheet with parchment paper, and line the carrots on it.
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Mix the maple syrup and olive oil together with a fork and mix until it binds together. Drizzle over the carrots, and using your hands, move them around so that the carrots are well coated.
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Cook in the oven at 400F for about 15-20 minutes, depending on how big your carrots are. (You don't want them overcooked)
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To make the sauce, simply put the soaked cashews, the lemon juice, water and a generous pinch of sea salt in a high speed blender, and blend until very smooth. If it's too thick, add a bit more water.
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When the carrots are done, sprinkle a bit of grey sea salt on top, and pepper if using, then drizzle generously with the sauce, and top with some chopped pistachios.
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Enjoy!