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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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Discover the delightful combination of sweet, roasted carrots paired with a creamy vegan ricotta in this vibrant dish. Perfect for busy weeknights or entertaining guests, Roasted Carrots with Vegan Ricotta is not only quick to prepare but also packed with flavor and nutrition. The tender, caramelized carrots are drizzled with maple syrup and spices, while the smooth vegan ricotta made from cashews and tofu adds a rich texture. Topped with fresh pomegranate seeds and parsley, this dish is as visually stunning as it is delicious. Enjoy it as a side or a satisfying plant-based meal that everyone will love!

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 the oven to 400°F (200°C). Prepare the carrots by slicing off their greens and placing them on a baking tray. Drizzle with olive oil, maple syrup, spices, salt, and pepper; toss to coat.
  2. Roast the carrots for 25-30 minutes until golden brown and tender.
  3. While roasting, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, and salt until smooth. Adjust consistency with plant milk if needed.
  4. Once roasted, spread the vegan ricotta on a serving plate. Top with roasted carrots and garnish with pomegranate seeds and parsley.

Nutrition

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