Roasted Carrots with Vegan Ricotta

Succulent Roasted Carrots with Vegan Ricotta combine the natural sweetness of carrots with a creamy, dairy-free ricotta that elevates any meal. This dish is perfect for a variety of occasions, from casual weeknight dinners to festive gatherings. With a medley of spices and the crunch of pomegranate seeds, this recipe offers a delightful balance of flavors and textures that will impress your guests.

Why You’ll Love This Recipe

• Quick Preparation: This recipe can be made in under 30 minutes, making it ideal for busy weekdays.
• Flavorful Combination: The mix of roasted carrots, spices, and creamy vegan ricotta creates a deliciously rich taste profile.
• Customizable Ingredients: Feel free to adjust the spices or toppings based on your preferences or what you have on hand.
• Nutrient-Rich: Packed with vitamins from carrots and protein from tofu and cashews, this dish is both hearty and healthy.
• Stunning Presentation: The vibrant colors of the ingredients make it visually appealing, perfect for impressing friends and family.

Tools and Preparation

Before diving into the cooking process, gather your tools to ensure a smooth experience. Having everything ready will help you whip up these Roasted Carrots with Vegan Ricotta in no time!

Essential Tools and Equipment

• Baking Tray
• High-Speed Blender or Food Processor
• Measuring Cups and Spoons
• Knife
• Cutting Board

Importance of Each Tool

• Baking Tray: Ensures even roasting of the carrots for that perfect caramelized flavor.
• High-Speed Blender or Food Processor: Essential for creating a smooth and creamy vegan ricotta that enhances the dish’s texture.

Ingredients

For the Roasted Carrots

• 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

For the Vegan Ricotta

• 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

For Topping

• 1/3 cup Pomegranate Seeds
• ¼ Chopped Fresh Parsley
• 2 tbsp Crushed Walnuts
• 1 tbsp Olive Oil

How to Make Roasted Carrots with Vegan Ricotta

Step 1: Prepare the Carrots

1. Start by slicing off the greens from your carrots, leaving about 1cm on each carrot.
2. Place the carrots onto a baking tray.
3. Drizzle with olive oil and maple syrup.
4. Sprinkle cumin, paprika, cinnamon, salt, and pepper over the carrots. Toss to combine.

Step 2: Roast the Carrots

1. Preheat your oven to 400°F (200°C).
2. Roast the seasoned carrots in the preheated oven for 25–30 minutes or until tender and caramelized.

Step 3: Make the Vegan Ricotta

1. While the carrots are roasting, prepare your vegan ricotta.
2. In a high-speed blender or food processor, combine soaked cashews, tofu, garlic, juice from 1–1.5 lemons, nutritional yeast, apple cider vinegar, salt, and any necessary plant milk.
3. Blend until smooth and creamy; add more plant milk as needed for desired consistency.

Step 4: Assemble Your Dish

1. Once roasted, remove carrots from the oven.
2. Spread out your vegan ricotta on a serving plate.
3. Top with roasted carrots carefully arranged on top.
4. Garnish with fresh pomegranate seeds, chopped parsley, crushed walnuts, and a drizzle of olive oil before serving.

With these steps followed closely, you’ll have an exquisite dish of Roasted Carrots with Vegan Ricotta ready to delight everyone at your table!

How to Serve Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta make for a delightful dish that can be enjoyed in various ways. Whether you’re hosting a dinner party or enjoying a cozy meal at home, here are some serving suggestions to elevate your dining experience.

As a Standalone Dish

• Enjoy these Roasted Carrots on their own as a vibrant side dish, allowing the rich flavors of the spices and vegan ricotta to shine.

On a Bed of Greens

• Serve the carrots over mixed greens like arugula or spinach for added freshness and crunch. Drizzle with a light vinaigrette to enhance the flavors.

With Whole Grains

• Pair the carrots with quinoa or farro for a hearty meal. The grains will absorb the delicious juices from the roasted carrots and vegan ricotta.

Topped with Nuts and Seeds

• Add extra crushed walnuts or pumpkin seeds on top for added texture and nutrition. This also enhances the visual appeal of your dish.

With Fresh Herbs

• Garnish with extra fresh parsley or cilantro for a pop of color and freshness. This will brighten up the flavors and make the dish more aromatic.

As Part of a Platter

• Include Roasted Carrots with Vegan Ricotta on a vegetable platter alongside hummus, olives, and other dips for an inviting appetizer spread.

How to Perfect Roasted Carrots with Vegan Ricotta

Creating perfectly roasted carrots is easy when you follow some key tips. Here are some insights to enhance your cooking process:

• Choose Fresh Carrots: Select firm, vibrant carrots without blemishes for the best flavor and texture.
• Ensure Even Slicing: Cut your carrots into uniform sizes so they roast evenly, providing consistent tenderness.
• Don’t Overcrowd the Pan: Space out your carrots on the baking tray; overcrowding can lead to steaming rather than roasting.
• Use Parchment Paper: Line your baking tray with parchment paper to prevent sticking and make cleanup easier.
• Adjust Seasonings to Taste: Feel free to experiment with spices like garlic powder or thyme for personal flavor preferences.
• Serve Immediately After Roasting: For optimal taste and texture, serve your roasted carrots right after they come out of the oven.

Best Side Dishes for Roasted Carrots with Vegan Ricotta

When planning your meal, pairing side dishes can enhance the overall experience. Here are some great options that complement Roasted Carrots with Vegan Ricotta beautifully.

1. Crispy Quinoa Salad: A refreshing salad made with quinoa, cherry tomatoes, cucumbers, and a lemon vinaigrette.
2. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide a comforting side that balances well.
3. Roasted Brussels Sprouts: Tossed in olive oil and balsamic vinegar, these sprouts add a crunchy texture contrast.
4. Herbed Couscous: Fluffy couscous tossed with herbs complements the richness of vegan ricotta nicely.
5. Lentil Soup: A warm bowl of lentil soup adds protein and pairs well with roasted flavors.
6. Stuffed Bell Peppers: Bell peppers filled with rice, beans, and spices offer color and substance to your meal.
7. Grilled Asparagus: Lightly grilled asparagus drizzled with lemon enhances freshness alongside roasted carrots.
8. Cucumber Raita: A cooling yogurt-based sauce offers relief from spice while adding creaminess to your plate.

Common Mistakes to Avoid

Cooking Roasted Carrots with Vegan Ricotta can be delightful, but there are common pitfalls to avoid for the best results.

• Not soaking cashews: Failing to soak cashews will lead to a grainy ricotta. Soak them in boiling water for at least 15 minutes for a creamy texture.
• Overcooking carrots: Cooking carrots for too long can make them mushy. Roast them for 25-30 minutes, checking for tenderness.
• Ignoring seasoning: A lack of seasoning can dull the flavors. Make sure to season your carrots well with salt, pepper, and spices before roasting.
• Skipping the lemon juice: Not adding lemon juice can result in a bland ricotta. Adjust the acidity by tasting and adding lemon juice as needed.
• Using low-quality tofu: Low-quality tofu may not blend well into ricotta. Opt for extra-firm tofu for a better consistency in your vegan ricotta.

Refrigerator Storage

• Store Roasted Carrots with Vegan Ricotta in an airtight container.
• They will last up to 4 days in the refrigerator.

Freezing Roasted Carrots with Vegan Ricotta

• You can freeze the roasted carrots separately from the vegan ricotta.
• Use freezer-safe containers or bags; they can last up to 3 months in the freezer.

Reheating Roasted Carrots with Vegan Ricotta

• Oven: Preheat your oven to 350°F (175°C) and bake for about 10-15 minutes until warmed through.
• Microwave: Place on a microwave-safe plate and heat in short intervals, stirring occasionally, until hot.
• Stovetop: Heat a skillet over medium heat and add the carrots; stir frequently until warmed through.

Frequently Asked Questions

Can I use other vegetables instead of carrots?

Yes! You can substitute carrots with parsnips, sweet potatoes, or beets for different flavors and textures.

How do I make this dish gluten-free?

The recipe is naturally gluten-free! Just ensure that any additional ingredients you use are also gluten-free.

Can I make Roasted Carrots with Vegan Ricotta ahead of time?

Absolutely! You can prepare both components ahead of time and assemble just before serving.

What variations can I try with Roasted Carrots with Vegan Ricotta?

Feel free to experiment by adding herbs like thyme or rosemary or using different nuts on top!

Final Thoughts

Roasted Carrots with Vegan Ricotta is not only delicious but also versatile. This dish is perfect for both casual dinners and festive gatherings. Feel free to customize it by adding your favorite toppings or spices. Give it a try and enjoy the blend of flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Roasted Carrots with Vegan Ricotta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Roasted Carrots with Vegan Ricotta is an exquisite dish that beautifully marries the natural sweetness of carrots with a creamy, dairy-free ricotta. This colorful recipe is not only a feast for the eyes but also packed with flavor thanks to a medley of spices and vibrant pomegranate seeds. Perfect for weeknight dinners or special occasions, this dish is quick to prepare, taking under 30 minutes from start to finish. Each bite delivers a delightful crunch and a rich taste that will impress your guests while being healthy and satisfying.

---

Ingredients

Scale 1x2x3x

• 1 lb. carrots
• ¾ cup raw cashews (soaked)
• 250 g extra firm tofu
• 2 tsp olive oil
• 2 tbsp maple syrup
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp cinnamon
• Salt and pepper to taste
• 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 Chopped Fresh Parsley
• 2 tbsp Crushed Walnuts
• 1 tbsp Olive Oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice off carrot greens, place on a baking tray, drizzle with olive oil and maple syrup, and season with spices.
3. Roast in the oven for 25–30 minutes until tender and caramelized.
4. While roasting, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk until smooth.
5. Once roasted, layer vegan ricotta on a plate, top with carrots, and garnish with pomegranate seeds and walnuts.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 290
• Sugar: 10g
• Sodium: 230mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg