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Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta
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Delight in these Roasted Carrots with Vegan Ricotta—an easy, flavorful dish that’s perfect for any occasion. Try it today!

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 Chopped Fresh Parsley
  • 2 tbsp Crushed Walnuts
  • 1 tbsp Olive Oil

Instructions

  1. Preheat your oven to 400°F (200°C). Slice greens off the carrots, leaving about 1 cm intact.
  2. Toss carrots with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper on a baking tray until well coated.
  3. Roast for 25-30 minutes until tender and caramelized.
  4. In a blender or food processor, combine soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk; blend until smooth.
  5. Plate the vegan ricotta as a base and arrange roasted carrots on top. Garnish with pomegranate seeds and parsley.

Nutrition

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