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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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Experience the delightful combination of flavors in Roasted Carrots with Vegan Ricotta, a vibrant dish that’s as pleasing to the eye as it is to the palate. This recipe showcases sweet, caramelized carrots paired with a creamy, dairy-free ricotta, making it an impressive centerpiece for any meal. With its quick preparation time of under 30 minutes, it’s perfect for busy weeknights or special gatherings. The crunch of walnuts and the burst of fresh pomegranate seeds add a refreshing contrast to this wholesome dish. Easy to customize and packed with nutrients, it’s sure to become a favorite at your dining table!

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
  • 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 tops of the carrots and place them on a baking tray.
  2. Drizzle with olive oil and maple syrup, then sprinkle cumin, paprika, cinnamon, salt, and pepper over the top. Toss to coat evenly.
  3. Roast for 25-30 minutes until tender and caramelized.
  4. While roasting, blend soaked cashews, tofu, garlic, lemon juice (to taste), nutritional yeast, apple cider vinegar, salt, and plant milk in a blender until smooth.
  5. Serve by spreading the vegan ricotta on a plate and topping with roasted carrots, pomegranate seeds, parsley, walnuts, and a drizzle of olive oil.

Nutrition

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