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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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Roasted Carrots with Vegan Ricotta is a vibrant and flavorful dish that brings a delightful twist to your dining table. Perfect for both casual dinners and festive gatherings, this recipe combines tender, caramelized carrots with a creamy vegan ricotta made from cashews and tofu. The natural sweetness of the carrots is beautifully enhanced by aromatic spices like cumin, paprika, and cinnamon, while the vegan ricotta adds a rich, nutty flavor. With its stunning presentation featuring fresh pomegranate seeds and parsley, this dish is sure to impress. Not only is it easy to prepare in under 30 minutes, but it’s also packed with nutrients—making it a wholesome option for any meal.

Ingredients

Scale
  • 1 lb carrots
  • ¾ cup raw cashews (soaked)
  • 250 g extra firm tofu
  • 2 tbsp maple syrup
  • 2 tsp olive oil
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp cinnamon
  • Salt and pepper to taste
  • 1 clove garlic
  • 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).
  2. Slice the tops off the carrots and place them on a baking tray. Drizzle with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper. Toss to coat evenly.
  3. Roast the carrots for 25–30 minutes until tender and caramelized.
  4. While roasting, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk in a high-speed blender until smooth.
  5. Once the carrots are roasted, spread vegan ricotta on a serving plate. Top with roasted carrots and garnish with pomegranate seeds and chopped parsley.

Nutrition

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

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