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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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Indulge in the vibrant and delectable flavors of Roasted Carrots with Vegan Ricotta, a dish that beautifully marries sweet, caramelized carrots with a rich, creamy dairy-free ricotta. This delightful recipe is perfect for any occasion, from casual dinners to festive gatherings. With its impressive presentation and nutritious ingredients, it is sure to win over both family and friends. Plus, the preparation is straightforward and takes just under an hour!

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). Trim greens from the carrots and place them on a baking tray. Drizzle with olive oil, maple syrup, spices, salt, and pepper. Toss until well coated.
  2. Roast the carrots in the preheated oven for 25-30 minutes until tender and caramelized.
  3. Meanwhile, prepare the vegan ricotta by blending soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk until smooth.
  4. Once roasted, remove the carrots from the oven. Spread the vegan ricotta on a plate and top with roasted carrots. Garnish with pomegranate seeds and parsley before serving.

Nutrition

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