Description
Experience the vibrant flavors of Roasted Carrots with Vegan Ricotta, a delightful dish that combines sweet, caramelized carrots with a creamy, plant-based ricotta. This recipe is not only visually appealing but also packed with nutrients, making it an ideal option for busy weeknights or festive gatherings. In just under 30 minutes, you can create an impressive side dish that pairs well with various main courses or stands alone as a satisfying meal. With its customizable spices and beautiful presentation, this recipe will surely become a favorite in your kitchen.
Ingredients
Scale
- 1 lb. carrots
- 2 tsp olive oil
- 2 tbsp maple syrup
- ¾ cup raw cashews (soaked)
- 250 g extra firm tofu
- Pomegranate seeds (for garnish)
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the greens off the carrots and place them on a baking tray. Drizzle with olive oil, maple syrup, spices, salt, and pepper. Toss to coat evenly.
- Roast the carrots for 25–30 minutes until tender and caramelized.
- Meanwhile, soak cashews in boiling water for 15 minutes. Blend soaked cashews with tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk until smooth to make vegan ricotta.
- Spread the vegan ricotta on a serving plate and top with roasted carrots. Garnish with pomegranate seeds and fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 7g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg