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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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Indulge in the vibrant flavors of Roasted Carrots with Vegan Ricotta, a dish that perfectly balances comfort and elegance. This quick and easy recipe features sweet, caramelized carrots paired with a creamy, plant-based ricotta that’s both nutritious and satisfying. Ready in just 30 minutes, it’s an ideal choice for busy weeknights or festive gatherings. The colorful presentation, enhanced by pomegranate seeds and fresh parsley, is sure to impress your family and friends. Elevate your dining experience with this delightful side dish that celebrates wholesome ingredients without sacrificing flavor.

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 (juiced)
  • 4 tbsp nutritional yeast
  • 2 tsp apple cider vinegar
  • ½ tsp salt
  • 1/3 cup pomegranate seeds
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Slice off the greens from the carrots, leaving about 1cm at the top. Place them on a baking tray.
  3. Drizzle the carrots with olive oil and maple syrup, then season with cumin, paprika, cinnamon, salt, and pepper. Toss to coat evenly.
  4. Roast in the oven for 25–30 minutes until tender and caramelized.
  5. While the carrots roast, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, and salt in a high-speed blender until smooth. Add plant milk as needed for desired consistency.
  6. Once the carrots are ready, plate them over vegan ricotta and top with pomegranate seeds and fresh parsley.

Nutrition

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