Quick and easy to make, this dish works as a side or a complement to different vegan roasts, salads and pasta.
1 hand-full of mixed nuts, some fresh chives and rosemary leaves picked from our garden.
I love using the pizza stone for this because the heat is more evenly distributed, which makes roasting rather faster.
Roast the herbs for about five minutes, and the nuts for ten minutes at high temperature (220°C in a convection oven).
In a separate bowl, marinate the sliced carrots and pumpkin seeds with 1 tablespoon of olive oil, salt (to taste) and garlic granules (1 tablespoon if you like a stronger garlicky flavor like me).
Then roast the carrots & pumpkin seeds in a baking tray for 15 minutes at high temperature (220°C in a convection oven).
Once all ingredients are roasted, blend them all in a food processor.
Add 1/3 cup of water to the mixture but be careful not to pour too much water or you’ll end up with a very runny sauce. I normally add water slowly while blending the ingredients until I obtain the texture I’m looking for.
Once you have a uniform and creamy sauce, you can pour it on top of your favorite vegan steaks, roasts etc. Or simply pour it on rice, baked potato, pasta or just a salad…
That’s the beauty of this sauce! It’s delicious and goes really well with several different dishes.