Vegan Sumac Parmesan Carrots

Course Salad
Cook Time 40 minutes
Servings 4
Author Simon Hall


  • 1/2 cup cashews
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • 1/2 tsp sumac
  • salt
  • 1 bunch of Dutch carrots
  • olive oil


  1. Preheat your oven to 180° and line a tray with baking paper
  2. Drizzle olive oil on the carrots and bake until the carrots are cooked through.
  3. Meanwhile, blend your parmesan ingredients together and set aside.
  4. When the carrots are done, assemble them on a plate and generously sprinkle the parmesan over the top of the carrots.
  5. Enjoy!

Recipe Notes

Tips: Save any leftover parmesan in the fridge for 3-4 days and put it on everything.