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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 will impress family and friends alike. These tender, caramelized carrots are seasoned with a delightful blend of spices and drizzled with maple syrup for an extra touch of sweetness. Paired with a creamy vegan ricotta made from cashews and tofu, this dish is both nutritious and satisfying. Topped with fresh pomegranate seeds, parsley, and walnuts, it adds a splash of color and texture to your table. Perfect as a side for any occasion or as a light main course, this recipe can be prepared in under 30 minutes, making it an ideal choice for busy weeknights or festive gatherings.

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 Chopped Fresh Parsley
  • 2 tbsp Crushed Walnuts
  • 1 tbsp Olive Oil

Instructions

  1. Preheat the oven to 400°F (200°C). Slice the tops off the carrots, leaving about 1 cm.
  2. On a baking tray, drizzle carrots with olive oil and maple syrup. Sprinkle cumin, paprika, cinnamon, salt, and pepper; toss to coat.
  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 high-speed blender until smooth.
  5. Once roasted, serve carrots over the vegan ricotta on a plate. Top with pomegranate seeds, parsley, walnuts, and additional olive oil.

Nutrition

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