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.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

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.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.