Description
This recipe features irresistibly flavorful roasted carrots paired with a creamy vegan ricotta made from cashews and tofu. The carrots are seasoned with warm spices and maple syrup, then oven-roasted to caramelized perfection. The smooth ricotta adds a rich, tangy contrast, with fresh pomegranate seeds, parsley, and walnuts providing vibrant garnish and texture. Perfect as a comforting side or a light main dish.
Ingredients
Scale
Roasted Carrots
- 1 lb. carrots
- 2 tsp olive oil
- 2 tbsp maple syrup
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp cinnamon
- Salt and black pepper, to taste
Vegan Ricotta
- ¾ cup raw cashews (soaked)
- 250 g extra-firm tofu
- 1 clove garlic
- 1–1.5 lemons, fresh lemon juice
- 4 tbsp nutritional yeast
- 2 tsp apple cider vinegar
- ½ tsp salt
- 3–4 tbsp plant milk (as needed)
Garnish
- â…“ cup pomegranate seeds
- ¼ cup fresh parsley (chopped)
- 2 tbsp crushed walnuts
- 1 tbsp olive oil
Instructions
- Prepare the carrots: Begin by trimming the carrot greens, leaving about 1 cm attached. Wash thoroughly and pat dry completely to ensure they roast properly without steaming.
- Toss the carrots: In a large mixing bowl, combine the carrots with olive oil, maple syrup, ground cumin, paprika, cinnamon, salt, and black pepper. Toss to coat each carrot evenly with the seasoning mixture.
- Roast the carrots: Arrange the seasoned carrots in a single layer on a baking tray. Roast in a preheated oven at 400°F (200°C) for 25–30 minutes until tender and caramelized, tossing halfway through to ensure even browning.
- Soak the cashews: While the carrots roast, soak the raw cashews in boiling water for 15 minutes to soften them, which helps achieve a smooth ricotta texture.
- Blend the ricotta: Drain the cashews and add them to a high-speed blender or food processor along with extra-firm tofu, garlic, fresh lemon juice, nutritional yeast, apple cider vinegar, and salt. Blend until smooth, gradually adding plant milk as needed to reach a creamy, spreadable consistency.
- Assemble the dish: Spread a generous layer of the vegan ricotta on each serving plate. Top with warm roasted carrots to create a visually appealing and flavorful combination.
- Garnish and serve: Sprinkle pomegranate seeds, chopped fresh parsley, and crushed walnuts over the top. Drizzle with olive oil for extra richness, then serve immediately to enjoy the vibrant flavors and textures.
Notes
- Use carrots of similar size for even roasting.
- Soaking cashews longer (up to several hours) can make the ricotta even creamier.
- Adjust spices according to your heat and flavor preference.
- Plant milk can be almond, oat, soy, or any preferred variety.
- This dish is best served fresh but can be stored separately in the fridge for up to 2 days.
