Roasted Carrots with Vegan Ricotta
If you’re in search of a vibrant dish that showcases the natural sweetness of fresh vegetables, look no further than Roasted Carrots with Vegan Ricotta. This delightful recipe combines tender, caramelized carrots with a creamy, plant-based ricotta made from cashews and tofu. Not only is it incredibly quick to prepare—taking under 30 minutes—but it’s also packed with flavor and nutrients, making it an ideal choice for busy weeknights or festive family gatherings. The rich creaminess of the vegan ricotta beautifully complements the roasted carrots, creating a dish that’s both satisfying and nourishing. Perfect for any occasion, this recipe is versatile and can easily be customized based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 0 hours
- Yield: Serves approximately four people 1x
- Category: Side
- Method: Baking
- Cuisine: Plant-Based
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
- ⅓ cup pomegranate seeds
- ¼ cup chopped fresh parsley
- 2 tbsp crushed walnuts
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the carrots by washing them thoroughly and cutting off greens, leaving about 1cm for presentation.
- On a baking tray, toss the carrots with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper until evenly coated.
- 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 enough plant milk in a high-speed blender until creamy.
- Once the carrots are done roasting, plate the vegan ricotta and top with roasted carrots and pomegranate seeds.
Nutrition
- Serving Size: Approximately 1/4 of recipe (180g)
- Calories: 220
- Sugar: 8g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg