Roasted Carrots with Vegan Ricotta
Experience the comforting flavors of Roasted Carrots with Vegan Ricotta, a dish that combines the natural sweetness of carrots with a creamy, plant-based ricotta. This delightful recipe is quick to prepare, making it perfect for weeknight dinners or as an impressive side dish for gatherings. With vibrant toppings of pomegranate seeds and fresh parsley, this dish not only pleases the palate but also serves as a feast for the eyes. Enjoy a nutritious and flavorful meal that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
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
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the carrots by trimming the greens and placing them on a baking tray.
- Drizzle with olive oil and maple syrup, then sprinkle with cumin, paprika, cinnamon, salt, and pepper. Toss until fully coated.
- Roast in the oven for 25-30 minutes until tender and caramelized.
- While the carrots roast, blend soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk until smooth to make the vegan ricotta.
- Once roasted, serve by spreading the vegan ricotta on a plate topped with carrots and garnished with pomegranate seeds, parsley, and walnuts.
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://besthotrecipes.com/roasted-carrots-with-vegan-ricotta/