Maple Glazed Heirloom Carrots with Lemon Cashew Cream | Vegan, Naturally Gluten-Free

INGREDIENTS

1 1/2

lbs heirloom organic carrots (washed but not peeled (I used a potato brush to give them a good scrub))

2 tbsp

extra-virgin olive oil

2 tbsp

maple syrup

2 tbsp

pistachios (coarsely chopped)

1/4 tsp

sea salt

1/8 tsp

freshly ground pepper (to taste)

3/4 cup

raw cashews (soaked 2-3 hours or overnight)

lemon (juiced)

1/4 cup

filtered water