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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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Enjoy Roasted Carrots with Vegan Ricotta—a quick and flavorful dish that’s perfect for any occasion. Try this easy recipe today!

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

  1. Preheat the oven to 400°F (200°C). Prepare the carrots by slicing off greens while leaving about 1 cm intact. Spread them on a baking tray, drizzling with olive oil and maple syrup. Season with cumin, paprika, cinnamon, salt, and pepper; toss until well-coated.
  2. Roast the carrots for 25-30 minutes until tender and caramelized.
  3. While the carrots are roasting, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, and salt in a high-speed blender until smooth. Add plant milk as needed for desired consistency.
  4. Once roasted, plate the vegan ricotta as a base and top with the carrots. Garnish with pomegranate seeds and fresh parsley.

Nutrition

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