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Cashew Pineapple Carrots

Carrots get a tasty update with chopped nuts and sweet pineapple in this easy vegan side dish recipe. Best yet, it is ready in minutes. For a tropical change, substitute macadamia nuts for the cashews.
Carrots get a tasty update with chopped nuts and sweet pineapple in this easy vegan side dish recipe. Best yet, it is ready in minutes. For a tropical change, substitute macadamia nuts for the cashews.

Cashew Pineapple Carrots

Serves 6

Ingredients:

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  • 1 (20-ounce) can pineapple tidbits in juice, undrained
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  • 1/3 cup minced red onion
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  • 1/2 pound carrots, cut at a diagonal into 1/2-inch slices
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  • 1 tablespoon cornstarch
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  • 2 tablespoons water
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  • 1/4 cup chopped unsalted cashews

Directions:

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  1. Drain pineapple, reserving juice. Set pineapple tidbits aside.
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  3. In a medium saucepan over medium-high heat, combine pineapple juice and onion. Bring to a boil.
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  5. Stir in carrot slices, cover pan, and reduce heat to medium-low and simmer for 10 minutes.
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  7. Stir in pineapple tidbits and continue to simmer until carrots are fork tender.
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  9. Meanwhile, in a small bowl, whisk together cornstarch and water until smooth.
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  11. Stir cornstarch mixture into carrot mixture and cook for 1 minute or until thickened.
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  13. Transfer carrots to a serving platter and sprinkle with cashews.

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