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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 dish that perfectly balances natural sweetness and creamy texture. The tender, caramelized carrots are enhanced by a flavorful blend of spices and drizzled with a homemade vegan ricotta made from cashews and tofu. This elegant dish is ideal for both casual weeknight dinners and festive gatherings, impressing guests with its beautiful presentation topped with pomegranate seeds and fresh parsley. Quick to prepare and highly customizable, it’s a fantastic choice for those seeking a healthy, delicious side or appetizer.

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). Slice the tops off the carrots, leaving about 1 cm.
  2. Place the carrots on a baking tray; drizzle with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper. Toss to coat evenly.
  3. Roast in the oven for 25-30 minutes until tender and caramelized.
  4. While roasting, make the vegan ricotta by blending soaked cashews, tofu, garlic, lemon juice (to taste), nutritional yeast, apple cider vinegar, salt, and enough plant milk until smooth.
  5. Adjust consistency as needed.
  6. Serve by spreading the ricotta on a plate and topping it with roasted carrots. Garnish with pomegranate seeds, parsley, walnuts, and a drizzle of olive oil.

Nutrition

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

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