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
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- Slice off carrot greens, place on a baking tray, drizzle with olive oil and maple syrup, and season with spices.
- Roast in the oven for 25–30 minutes until tender and caramelized.
- While roasting, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk until smooth.
- 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