This is the Creamiest Dairy-Free Pasta Sauce You’ll Ever Make—and It All Starts with Carrots

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1. Preheat oven to 375°F. Line a 10x15 baking sheet with foil or parchment paper.

2. Peel away outer skin from garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Wrap in foil. Roast for 45 minutes or until soft. Cool until easy to handle.

3. Meanwhile, spread carrots on prepared baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon each salt and pepper; toss to combine. Add to the oven with the garlic and roast for 20 minutes, or until very tender, stirring once halfway.

4. Meanwhile, bring a small pot of water to a boil. Add cashews and simmer for 10 minutes, or until soft. Drain.

5. Squeeze garlic from the roasted garlic, discarding the skins. Add to blender with roasted carrots, soaked cashews, plant milk, and nutmeg. Blend on high until very smooth, about 1 minute. Season with remaining 1/4 teaspoon salt.

   Make It Cheesy: If you like, add 1/4 cup grated Parmesan cheese before blending.

6. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.

7. Add pasta and carrot sauce to a large saucepan. Cook and stir over medium-high heat for 2 minutes, adding pasta water as needed for desired consistency. Garnish with Fried Sage Leaves and Breadcrumbs.

Fried Sage and Breadcrumbs

1. Heat oil in a medium skillet over medium heat. Add sage leaves and fry until crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while leaves are still hot.  Add panko breadcrumbs to the oil in the skillet and cook, stirring often, until golden brown, about 3 minutes.

Nutrition Facts (per serving)

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.