Print

Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted Carrots with Vegan Ricotta is a stunning and nutritious dish that beautifully marries sweet, caramelized carrots with a creamy, plant-based ricotta. This recipe highlights the natural sweetness of the carrots while providing a protein-packed, dairy-free alternative that everyone will love. Perfect for both weeknight dinners and festive gatherings, this dish is quick to prepare and can be customized to suit your taste.

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 (for garnish)
  • ¼ cup chopped fresh parsley (for garnish)
  • 2 tbsp crushed walnuts (for garnish)
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Prepare the carrots by slicing off the greens while leaving about 1cm intact. Place them on a baking tray.
  2. Drizzle the carrots with olive oil and maple syrup, then sprinkle cumin, paprika, cinnamon, salt, and pepper. Toss until evenly coated.
  3. Roast in the oven for 25-30 minutes until caramelized.
  4. While the carrots are roasting, make the vegan ricotta by blending soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and enough plant milk to reach a smooth consistency.
  5. Once roasted, plate the carrots over the vegan ricotta and garnish with pomegranate seeds and fresh parsley.

Nutrition

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