Vegan Cornbread

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.4
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 274.3 mg
  • Total Carbs: 47.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Vegan Cornbread calories by ingredient
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Made with carrots and cashews! Made with carrots and cashews!
Number of Servings: 8


    1/2 cup chopped carrots
    2 Tablespoons water
    1/3 cup raw cashew nuts
    1 cup water
    2 tablespoons honey
    1 tablespoon lemon juice
    3/4 cup cornmeal
    1 cup flour
    1 teaspoon onion powder *see Note
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt


1. Preheat oven to 425F Spray a 10" Pyrex deep dish pie pan with nonstick spray ( or use a 9" X 9" baking pan).

2. Put the carrots and 2 tablespoons of water in a small dish, cover with plastic wrap and turn back a little to vent. Cook in Microwave on high for about 2 minutes or until carrots are cooked and soft ( or use 1/2 cup of cooked carrots instead of the raw carrots & water and omit this step)

3. Combine in a blender the cooked carrots, cashews, 1 cup of water, honey, and lemon juice. Blend thoroughly until mixture is a dark yellow color.

4. Mix the remaining dry ingredients together in a large bowl. Pour in the blended mixture and stir together. Spoon the batter int the prepared pan and bake for 18 minutes.

5. Remove from oven and cut into 8 wedges. Makes 8 servings.

*NOTE: The onion powder is essential to this recipe, otherwise the cornbread seems almost tasteless. It doesn't make the cornbread taste like onions -- it just gives it the savory quality that one expects in cornbread.

Number of Servings: 8

Recipe submitted by SparkPeople user ANTIOCHIA.

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