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Roasted Carrots with Vegan Ricotta

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Experience a burst of flavor with our Roasted Carrots with Vegan Ricotta! This stunning dish combines vibrantly roasted carrots, perfectly caramelized and seasoned, with a creamy, plant-based ricotta made from cashews and tofu. Ideal for busy weeknights or special gatherings, this recipe allows you to impress guests without spending hours in the kitchen. In just under 30 minutes, you’ll have a colorful, nutritious dish that’s both delicious and visually appealing. Enjoy the delightful balance of sweet and savory flavors topped with pomegranate seeds and fresh herbs, making it a fantastic addition to any meal.

Ingredients

Scale
  • 1 lb carrots
  • 2 tsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp cinnamon
  • Salt and pepper to taste
  • ¾ cup raw cashews (soaked)
  • 250 g extra firm tofu
  • 1 clove garlic
  • Juice of 1–1.5 lemons to taste
  • 4 tbsp nutritional yeast
  • 2 tsp apple cider vinegar
  • ½ tsp salt
  • 3–4 tbsp plant milk as needed to thin
  • 1/3 cup pomegranate seeds
  • ¼ cup chopped fresh parsley
  • 2 tbsp crushed walnuts
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Trim the greens off the carrots and place them on a baking tray.
  2. Drizzle olive oil and maple syrup over the carrots. Season with cumin, paprika, cinnamon, salt, and pepper; toss to coat evenly.
  3. Roast in the oven for 25-30 minutes until tender and caramelized.
  4. Meanwhile, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk in a food processor until smooth.
  5. To serve, spread vegan ricotta on a plate and top with roasted carrots. Garnish with pomegranate seeds, parsley, walnuts, and drizzle with olive oil.

Nutrition

Find it online: https://cookingwhisper.com/roasted-carrots-with-vegan-ricotta/