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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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If you’re searching for a stunning yet simple dish that features vibrant flavors and colors, look no further than Roasted Carrots with Vegan Ricotta. This delightful recipe marries the natural sweetness of perfectly roasted carrots with a creamy, plant-based ricotta that packs a flavorful punch. Ideal for busy weeknights or special gatherings, this dish is both satisfying and visually appealing. In just 30 minutes, you can serve up a meal that impresses your family and friends while providing a nutritious boost to your diet.

Ingredients

Scale
  • 1 lb. carrots
  • 2 tsp olive oil
  • 2 tbsp maple syrup
  • 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 (for topping)
  • ¼ cup chopped fresh parsley
  • 2 tbsp crushed walnuts

Instructions

  1. Preheat oven to 400°F (200°C). Trim carrot greens, leaving about 1cm.
  2. Toss carrots with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper on a baking tray.
  3. Roast for 25–30 minutes until tender and caramelized.
  4. In a blender or food processor, combine soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk until smooth.
  5. Once carrots are done roasting, spread vegan ricotta on a plate and top with roasted carrots and pomegranate seeds.

Nutrition

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