Roasted Carrots with Vegan Ricotta
Indulge in the vibrant flavors of Roasted Carrots with Vegan Ricotta, a dish that effortlessly marries color and taste. These roasted carrots are seasoned to perfection, highlighting their natural sweetness while being complemented by a creamy vegan ricotta made from cashews and tofu. Perfect as an appetizer or side dish, this recipe is not only visually stunning but also quick to prepare, making it ideal for busy weeknights or elegant dinner parties. With customizable options for added spice or different nuts, you’ll find this dish a versatile favorite that appeals to all palates.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
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
- 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 oven to 400°F (200°C). Peel and slice carrots into even pieces, then toss with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper on a baking tray.
- Roast carrots for 25-30 minutes until tender and caramelized.
- While roasting, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, and salt until smooth. Adjust consistency with plant milk if needed.
- Serve by spreading vegan ricotta on a plate and topping with roasted carrots. Garnish with pomegranate seeds, parsley, walnuts, and olive oil.
Nutrition
- Serving Size: 1/4 of the recipe (approx. 150g)
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg