Carrots in Creamy Vegan Dill Sauce
2013 – Gluten Free Living
Carrots in Creamy Vegan Dill Sauce is amazing. I love eating carrots and they are especially lovely in this exquisite creamy dill sauce. A touch of marjoram and garnishing with fresh snipped chives does the trick for a super-duper side dish that’s just delightful.
Crinkle-cut carrots are my favorite. I just love the texture–not only to eat but also to look at! This simple recipe takes only 15-20 minutes to prepare. It’s delicious, quick, easy, and economical. I made this vegan and gluten free, though I have a recipe that’s very similar that is not dairy free.
I was looking for a vegetable recipe last week to take to a family who has a son who is lactose intolerant. As I hunted and hunted through all my recipes most of them had cheese so they weren’t easily adaptable to vegan without buying expensive replacement products (which I didn’t have time to hunt down).
This fabulous recipe however, had only butter and milk in the original recipe which I easily substituted out coconut oil and Almond Breeze as replacements. Also, I substituted gluten free flour for the regular flour in the recipe.
I love dairy and this recipe tastes wonderful made with cream or half-and-half, but it was equally delicious made with Almond Breeze. Seriously, it was wonderful. I’ve also made this recipe with coconut milk, but the sauce really does not turn out nearly as well as it does with Almond Breeze.
If you’re looking for a new way to use carrots (especially if you have a heap of them from your garden produce), then consider trying out this enjoyable Carrots in Creamy Vegan Dill Sauce sometime. Especially if you’re serving family or friends who are gluten or dairy intolerant. It’s so simple, yet very satisfying as a side dish for any main dish entree.
When I initially posted this recipe in April 2013, it was before I started using my Canon camera. The pictures were horribly disappointing, plus I made the recipe with coconut milk. Quite frankly, coconut milk does not work that great as a substitute for regular milk or cream in recipes. Almond Breeze works a LOT better.
I recently remade this recipe for friends (July 2016) after he had eye surgery. This time when I made Carrots in Creamy Vegan Dill Sauce I added additional seasonings to spice up the flavors. All in all, I was very pleased with how this recipe turned out.
I served it along with Chicken Chalupa, Blueberry Gooey Butter Cake Bars and a scrumptious Chocolate Chip Banana Coconut Muffins recipe that I made them for breakfast the following day. They loved everything which is always the goal of someone dropping off a meal to friends. 🙂 And because they have extended family that need gluten free recipes when possible, this recipe fit the bill.
Carrots in Creamy Vegan Dill Sauce is an excellent dairy free, gluten free side dish that tastes wonderfully.
Carrots in Creamy Vegan Dill Sauce is a mouthwatering side for the health conscious. It’s also a quick and easy to make as a holiday side dish, especially if you have family members with gluten or dairy intolerance.
The creamy vegan dill sauce is amazing. I love the taste of it made with Almond Breeze. Dill weed, chives, thyme, marjoram and green onions dress up a basic white sauce very well.
Here’s what I did.
I used these ingredients. Coconut oil is in the mason jar with the blue lid. Pink Himalayan sea salt is in the mason jar with the white lid.
Melt coconut oil in skillet. Add green onions and saute.
Add seasonings and gluten free flour.
Stir ingredients to combine and allow the sauce to cook about a minute.
Add Almond Breeze to sauce ingredients.
Cook sauce over low to medium heat allowing it to thicken.
Add cooked carrots. I microwaved them about 5-7 minutes on high. (Make sure they are fork tender).
Stir to combine.
Garnish carrots with additional dill weed if desired, and freshly snipped chives.
This is one of the best tasting carrot recipes I’ve ever tried. I really love the taste of making the sauce with Almond Breeze. The seasonings make it spectacular.
This vegan dish is yummy! I’ve also made this tasty dish in its original dairy version as Carrots in Creamy Dill Sauce. It is spectacular both ways.
Here’s the recipe.
CARROTS IN CREAMY VEGAN DILL SAUCE
(My own concoction)
- 3 tbsp. coconut oil
- ½ cup [url href=”http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/” target=”_blank”]Pamela’s[/url] gluten free baking & pancake mix or other GF all-purpose flour
- ½ teaspoon Pink Himalayan sea salt
- ¼ teaspoon white pepper
- 1 teaspoon dried dill weed
- ½ tsp. thyme
- ½ tsp. marjoram
- 1 ½ cups [url href=”http://www.almondbreeze.com/” target=”_blank”]Almond Breeze[/url]
- 2 green onions, sliced
- 1 pound carrots, sliced and cooked until tender
- 4 or 5 fresh snipped chives
- Melt oil in saucepan over low heat.
- Add green onions and sauté a few minutes until onions are tender.
- Blend in flour and seasonings.
- Gradually add [url href=”http://www.almondbreeze.com/” target=”_blank”]almond breeze[/url]; cook, stirring constantly, until thickened.
- Add cooked carrots; cook until thoroughly heated.
- Garnish with snipped chives, and fresh dill, if desired.
Carrots in Creamy Vegan Dill Sauce is amazing. Carrots will really tantalize your taste buds when they’re included in this delectable sauce. I highly recommend this recipe for a new way to prepare carrots–even if you use cream and butter instead of coconut oil and Almond Breeze.
I ate more than my share of this delightful casserole. Why don’t you give Carrots in Creamy Vegan Dill Sauce a try–whether you make them with dairy or without? The taste is amazing.
Every forkful is marvelous. 🙂