Szechuan Cashew Carrot Bake

by Edward Daniel
Caption of Szechuan Cashew Carrot Bake. Image by Edward Daniel (c).

Szechuan Cashew Carrot Bake is a simple wholesome bake and what really makes me feel alive; nourishing comfort food in the extreme.

Caption of Szechuan Cashew Carrot Bake. Image by Edward Daniel (c).
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1kg carrots, grated
  • 2tbs coconut oil, melted
  • 500ml oat cream
  • 2tbs tahini sauce
  • 1 lime juice
  • 200g cashews
  • 3 cloves garlic, chopped
  • 1-inch ginger, grated
  • few sprigs of dill
  • 1tsp Szechuan pepper


  1. Preheat the oven to gas mark 180 degrees Celsius.
  2. Grate the carrots in a large mixing bowl.
  3. Add the coconut oil, oat cream, tahini and lime-juice and mix well.
  4. Add the remaining ingredients one at a time. Combine well.
  5. Line a large baking tray with parchment paper. Pour in the mixture.
  6. Cover the baking tray with aluminium foil and place in the oven for 30 minutes.
  7. Serve the Szechuan Cashew Carrot Bake warm.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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