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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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If you’re in search of a heartwarming dish that combines vibrant flavors and a touch of elegance, look no further than Roasted Carrots with Vegan Ricotta. This delightful recipe features tender, caramelized carrots paired with a creamy, plant-based ricotta made from cashews and tofu. It’s not only quick to prepare—taking under 30 minutes—but also customizable to suit your taste preferences. With the added crunch of pomegranate seeds and walnuts, this dish is visually stunning and packed with nutrients. Perfect for busy weeknights or special gatherings, Roasted Carrots with Vegan Ricotta will impress family and friends alike!

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

Instructions

  1. Preheat your oven to 400°F (200°C). Trim the carrot tops, leaving about 1 cm, then place them on a baking tray. Drizzle with olive oil and maple syrup, season with cumin, paprika, cinnamon, salt, and pepper. Toss to coat evenly.
  2. Roast the carrots for about 25-30 minutes until golden and tender.
  3. While the carrots roast, blend soaked cashews, tofu, garlic, lemon juice (to taste), nutritional yeast, apple cider vinegar, salt, and plant milk in a processor until smooth.
  4. Once roasted, serve the carrots atop the vegan ricotta and garnish with pomegranate seeds and fresh parsley.

Nutrition

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