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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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If you’re searching for a dish that beautifully blends simplicity with elegance, look no further than Roasted Carrots with Vegan Ricotta. This delightful recipe elevates humble carrots into an impressive side dish that’s perfect for any occasion. The natural sweetness of the roasted carrots pairs perfectly with the creamy vegan ricotta, creating a harmonious blend of flavors and textures. Quick to prepare in under 30 minutes, this dish is not only approachable but also versatile enough to accommodate various tastes and preferences. Whether it’s a casual weeknight meal or a festive gathering, this vibrant dish is sure to impress your guests.

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 oven to 400°F (200°C). Slice off greens from the carrots.
  2. Toss carrots with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper on a baking tray. Roast for 25-30 minutes until tender and caramelized.
  3. In a blender, combine soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk. Blend until smooth.
  4. Serve roasted carrots atop vegan ricotta and garnish with pomegranate seeds, parsley, and walnuts.

Nutrition

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