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

Indulge in the vibrant flavors of Roasted Carrots with Vegan Ricotta, a delightful dish that beautifully balances comfort and elegance. This recipe features tender, caramelized carrots drizzled with a sweet maple glaze, paired with a creamy, plant-based ricotta made from cashews and tofu. It’s not only quick to prepare—taking less than 30 minutes—but also a feast for the eyes with its colorful presentation. Perfect for busy weeknights or special family gatherings, this dish is sure to impress both guests and loved ones alike. Whether served as a side or a main attraction on your table, these Roasted Carrots with Vegan Ricotta will elevate your dining experience while nourishing your body.

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
  • Salt and pepper to taste
  • Garnish: pomegranate seeds, fresh parsley, crushed walnuts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the carrots by trimming greens and slicing them into even pieces. Place on a baking tray and drizzle with olive oil and maple syrup. Season with cumin, paprika, cinnamon, salt, and pepper; toss well.
  3. Roast for 25-30 minutes until tender and caramelized.
  4. While the carrots roast, make the vegan ricotta by blending soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk until smooth.
  5. Once roasted, assemble by spreading vegan ricotta on a plate topped with carrots. Garnish with pomegranate seeds, parsley, walnuts, and drizzle with olive oil.

Nutrition

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