Roasted Carrots with Vegan Ricotta
Roasted Carrots with Vegan Ricotta is a vibrant and delicious dish that’s perfect for any occasion, from casual dinners to festive gatherings. The sweet, caramelized flavors of the roasted carrots are enhanced by a creamy vegan ricotta made from cashews and tofu, creating a satisfying and nutritious meal. Topped with fresh pomegranate seeds, chopped parsley, and crushed walnuts, this dish not only delights the palate but also pleases the eye. Quick and easy to prepare, it takes under 30 minutes to bring this colorful plate to life.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
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
- Preheat your oven to 400°F (200°C). Slice the greens off the carrots, leaving about 1cm.
- Toss the carrots on a baking tray with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper until well-coated.
- Roast for 25-30 minutes until tender and caramelized.
- In a food processor, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt until smooth. Add plant milk as needed for creaminess.
- Serve by spreading vegan ricotta on a plate topped with roasted carrots and garnished with pomegranate seeds, chopped parsley, and crushed walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg