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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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Discover the delightful flavors of Roasted Carrots with Vegan Ricotta, a dish that combines simplicity and elegance. The natural sweetness of roasted carrots is beautifully complemented by a creamy vegan ricotta made from cashews and tofu, enhanced with aromatic spices and a touch of maple syrup. Perfect for busy weeknights or special gatherings, this dish is not only quick to prepare but also packed with wholesome ingredients. With its stunning presentation featuring vibrant pomegranate seeds and fresh parsley, it’s sure to impress anyone at your table. Enjoy this nutritious recipe that’s as satisfying as it is visually appealing!

Ingredients

Scale
  • 1 lb. carrots
  • 2 tsp olive oil
  • 2 tbsp maple syrup
  • 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 your oven to 400°F (200°C). Prepare carrots by slicing off the greens, leaving about 1 cm intact.
  2. In a large bowl, toss the carrots with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper until evenly coated. Spread them on a baking tray.
  3. Roast in the oven for 25-30 minutes until tender and caramelized.
  4. While the carrots are roasting, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk in a high-speed blender until smooth.
  5. Once the carrots are done, arrange them over the ricotta on a serving plate and top with pomegranate seeds and parsley.

Nutrition

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