Roasted Carrots with Ricotta (Vegan & Dairy-Free)
Succulent carrots roasted to perfection with cumin, a touch of maple syrup, and a blend of spices served over a bed of creamy and velvety vegan ricotta made from cashews and tofu. Topped with pomegranate seeds, fresh parsley, and crushed walnuts, these Roasted Carrots with Vegan Ricotta can be whipped up in less than 30 minutes. Easy to make and customizable, these Roasted Carrots are ideal for a casual dinner yet sophisticated enough to serve at festive gatherings.
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Why You’ll Love These Roasted Carrots with Vegan Ricotta
Delicious Dairy-Free Ricotta – Crafted with raw cashews and extra-firm tofu, this vegan ricotta rivals its traditional dairy counterpart. Raw cashews create a luscious base while extra firm tofu contributes a smooth consistency. Enhanced with garlic, nutritional yeast and apple cider vinegar, this ricotta is rich and creamy, just like the real thing. The best part? You won’t miss the dairy!
Perfect for Entertaining – These Roasted Carrots with Vegan Ricotta are the perfect show-stopping holiday side! It is a visual masterpiece, and the flavors come together so beautifully – everyone will be begging for the recipe!
High in Protein – For those seeking a flavorful, protein-rich meat alternative, these Roasted Carrots are a dream come true. Extra-firm tofu elevates the creaminess of the ricotta and transforms this Roasted Carrots dish into a protein powerhouse. Tofu boasts an impressive protein content, can help build muscle, strengthen bones, and aids in weight management.
Nutrient-Packed Vegan Side – This Roasted Carrots with Vegan Ricotta is a nutritional powerhouse! Carrots are surprisingly low in calories and rich in vitamins and antioxidants good for optimal eye health. Vegan ricotta made with cashews and tofu adds an abundance of plant-powered protein to the dish.
Finger-Licking Flavors – The contrast of roasted carrots, smokey cumin, and creamy vegan ricotta will knock your socks off. It’s a testament that carrots are supposed to be more than munching them raw or tossing them into salads. Topped with pomegranate seeds, crushed walnuts, and drizzle of olive oil, each component contributes to a flavor profile that makes you lick your fingers.
Perfect for Meal Prep – These roasted carrots are an ideal choice for feeding a crowd or meal-prepping for the week. Thanks to their sweet and earthy flavor and tender texture, you can enjoy these roasted carrots as a side dish, added to salads, or used as a delicious ingredient in soups and stews.
How to Make Roasted Carrots with Vegan Ricotta
Prepare the Carrots
Slice off the greens from the carrots, leaving 1 cm on the carrots.
Place on a baking tray and season with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper. Toss to combine and bake at 400°F for 25-30 minutes.
Make Vegan Ricotta
In a high-speed blender, add cashews, tofu, garlic, lemons, nutritional yeast, apple cider vinegar, and salt.
Blend on high, adding plant milk to thin as needed until smooth and creamy.
Assemble and Serve
Spread the ricotta on a plate and top with roasted carrots, pomegranate seeds, fresh parsley, crushed walnuts, and a drizzle of olive oil.
Recipe Tips for Roasted Carrots with Vegan Ricotta
Choose Your Carrots Wisely – The quality of the carrots greatly influences the overall success of the dish, so it’s important to choose firm and fresh carrots for optimal flavor and texture. Also, ensure your carrots are clean, dry, and moisture-free. Excess moisture can result in mushy vegetables when baked.
Use a Fat – To prevent sticking and add flavor, it’s imperative to coat your carrots with enough oil. However, it’s crucial not to overdo the oil, as it can make the dish too greasy.
Nut Soaking – When preparing vegan ricotta, ensure the cashews are soaked in boiling water for a smooth and creamy consistency. This step is crucial for achieving the velvety, cheese-like texture of the ricotta.
Pairing Perfection – Make it a meal by serving these roasted carrots with a green salad, fresh bakery bread, and a glass of wine.
Make it Soy Free – For those with soy restrictions or preferences, skip the extra-firm tofu and double up on raw cashews and plant milk. Doubling up cashews enhances the richness and creaminess of vegan ricotta, ensuring a velvety texture without compromising on flavor, while plant milk maintains the desired consistency, offering a soy-free version that’s equally delightful.
Make it Nut Free – For those suffering from nut allergies or looking for a nut-free alternative, this recipe is adaptable. Omit the cashews, or choose sunflower seeds instead. Sunflower seeds bring a distinct nutty flavor while offering a similar creamy texture when blended.
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Roasted Carrots with Vegan Ricotta
Ingredients
For Roasted Carrots
- 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
For the Ricotta
- 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
Toppings
- 1/3 cup Pomegranate Seeds
- 1/4 Chopped Fresh Parsley
- 2 tbsp Crushed Walnuts
- 1 tbsp Olive Oil
Instructions
- First start by slicing the greens off of your carrots, leaving 1cm left on the carrots.
- Place onto a baking tray and season with olive oil, maple syrup, spices and salt and pepper. Toss to combine.
- Bake your carrots at 400f for 25-30 minutes.
- While your carrots cook, make your vegan ricotta by placing everything into a high-speed blender or food processor. Blend until smooth, adding plant milk to thin as needed until it is smooth and creamy.
- Make sure to soak your cashews in boiling water for 15 minutes before blending to ensure a smooth and creamy consistency.
- Spread out your ricotta onto a plate and top with your roasted carrots followed by some fresh pomegranate seeds and parsley, crushed walnuts, and a drizzle of olive oil and serve!