Such a simple and easy recipe, but the flavor is far from simple. The rosemary and thyme add complexity to the smooth and creamy texture of carrots. As this dish cooks, your home will be filled with the aroma of fresh herbs and roasted root veggies.

Creamy Carrots With Rosemary and Thyme [Vegan, Gluten-Free]



Cooking Time




  • 1 pound baby carrots
  • 2 medium Yukon gold potatoes, peeled and chopped
  • 2-inch sprigs each of rosemary and thyme
  • 3 tablespoons room temperature vegan butter
  • 1/4 cup plain almond milk
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • Sea salt and pepper, to taste


  1. Place carrots, potatoes, and sprigs in large pot of cold water.
  2. Bring to a boil and cook until tender.
  3. While carrots cook, chop herbs and set aside.
  4. Drain, remove sprigs and allow to cool 10 to 15 minutes.
  5. Transfer to food processor, add vegan butter, milk, and oil.
  6. Process until smooth, transfer to a large bowl, stir in herbs.
  7. Season to taste with salt and pepper.
  8. Transfer to serving dish, keep warm until ready to serve.

    Discover more recipes with these ingredients

  • Carrot

Nutritional Information

Calories: 166 | Fat: 9.4 | Saturated fat: 6.7 | Carbohydrates: 19.5 | Sugar: 4.4 | Sodium: 70.2 | Fiber: 4.1 | Protein: 2.1 Cholesterol: 0 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.