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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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If you’re looking for a vibrant and comforting dish, Roasted Carrots with Vegan Ricotta is your answer! This colorful recipe features succulent carrots roasted to perfection with a hint of cumin and drizzled with maple syrup, served over a creamy vegan ricotta made from cashews and tofu. It’s not only easy and quick to prepare—taking under 30 minutes—but also versatile enough for both casual dinners and festive gatherings. The combination of flavors and textures creates an impressive dish that will make any meal special.

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 the oven to 400°F (200°C). Prepare the carrots by slicing off the greens, then place them on a baking tray.
  2. Drizzle with olive oil and maple syrup, sprinkle with cumin, paprika, cinnamon, salt, and pepper. Toss until evenly coated.
  3. Roast in the preheated 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 blender until smooth.
  5. Serve the creamy ricotta on a plate topped with roasted carrots and garnished with pomegranate seeds and parsley.

Nutrition

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