Roasted Carrots with Vegan Ricotta

Succulent carrots roasted to perfection with cumin and a touch of maple syrup make for a delightful dish. These Roasted Carrots with Vegan Ricotta are not only easy to prepare but also perfect for various occasions—be it a casual dinner or a festive gathering. The creamy vegan ricotta, made from cashews and tofu, pairs beautifully with the vibrant toppings, making this dish a standout.

Why You’ll Love This Recipe

• Quick Preparation: This recipe can be assembled in under 30 minutes, perfect for busy weeknights.
• Rich Flavor: The combination of spices and maple syrup enhances the natural sweetness of the carrots.
• Nutritious Ingredients: Packed with plant-based protein and healthy fats, this dish is both delicious and nourishing.
• Versatile Serving Options: Enjoy these roasted carrots as an appetizer, side dish, or even as part of a vegan brunch spread.
• Customizable Toppings: Feel free to add your favorite herbs or nuts for an extra layer of flavor and texture.

Tools and Preparation

To whip up these Roasted Carrots with Vegan Ricotta, you’ll need some essential tools. Having the right equipment can make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• High-speed blender or food processor
• Baking tray
• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board

Importance of Each Tool

• High-speed blender or food processor: Ensures a smooth vegan ricotta by blending cashews and tofu effortlessly.
• Baking tray: Provides ample space for roasting carrots evenly without overcrowding.

Ingredients

For the 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 Vegan 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

For Garnish

• 1/3 cup Pomegranate Seeds
• ¼ cup Chopped Fresh Parsley
• 2 tbsp Crushed Walnuts
• 1 tbsp Olive Oil

this recipe

How to Make Roasted Carrots with Vegan Ricotta

Step 1: Prepare the Carrots

1. Start by slicing off the greens from your carrots, leaving about 1 cm on each carrot.
2. Place them onto a baking tray.

Step 2: Season the Carrots

1. Drizzle olive oil and maple syrup over the carrots.
2. Sprinkle cumin, paprika, cinnamon, salt, and pepper on top.
3. Toss everything together until well coated.

Step 3: Roast the Carrots

1. Preheat your oven to 400°F (200°C).
2. Bake your seasoned carrots for 25–30 minutes until tender.

Step 4: Make the Vegan Ricotta

1. While the carrots roast, soak your cashews in boiling water for about 15 minutes.
2. In a high-speed blender or food processor, combine soaked cashews, tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk.
3. Blend until smooth and creamy.

Step 5: Assemble Your Dish

1. Spread the creamy vegan ricotta onto a serving plate.
2. Top with your roasted carrots.
3. Garnish with pomegranate seeds, chopped parsley, crushed walnuts, and a drizzle of olive oil before serving!

Enjoy your delicious Roasted Carrots with Vegan Ricotta!

How to Serve Roasted Carrots with Vegan Ricotta

Serving Roasted Carrots with Vegan Ricotta is both simple and elegant. This dish not only looks beautiful on the plate but also offers a delightful combination of flavors that can be enjoyed in various ways.

As a Standalone Dish

• Serve it warm as a main dish for a light dinner or lunch, showcasing the vibrant colors and textures.

On a Bed of Greens

• Place the roasted carrots on a bed of mixed greens for added freshness. Drizzle with your favorite vinaigrette to enhance the flavors.

With Grains

• Pair the carrots with quinoa or farro for a hearty meal. The grains will soak up the rich flavors of the vegan ricotta.

As an Appetizer

• Cut the carrots into bite-sized pieces and serve them as an appetizer. Add toothpicks for easy serving at gatherings.

Topped with Microgreens

• Garnish with microgreens for a sophisticated touch. They add freshness and an appealing visual contrast.

In a Wrap or Sandwich

• Use the roasted carrots in wraps or sandwiches, adding hummus or spreads for extra flavor and texture.

How to Perfect Roasted Carrots with Vegan Ricotta

To achieve the best results with your Roasted Carrots with Vegan Ricotta, consider these helpful tips:

• Choose fresh carrots: Select firm, vibrant carrots for optimal flavor and texture.
• Soak cashews: Soak raw cashews in boiling water for 15 minutes to ensure a creamy vegan ricotta.
• Adjust seasoning: Taste your vegan ricotta before serving; you may want to add more lemon juice or salt for balance.
• Use parchment paper: Line your baking tray with parchment paper to prevent sticking and make cleanup easier.

Best Side Dishes for Roasted Carrots with Vegan Ricotta

Roasted Carrots with Vegan Ricotta pairs wonderfully with a variety of side dishes that can complement its flavors. Here are some great options:

1. Garlic Mashed Potatoes: Creamy mashed potatoes flavored with garlic make a comforting addition.
2. Steamed Broccoli: Lightly steamed broccoli adds color and nutrition while balancing out the richness of the dish.
3. Couscous Salad: A refreshing couscous salad tossed with herbs and lemon juice provides a bright contrast.
4. Roasted Brussels Sprouts: Crispy roasted Brussels sprouts offer crunch and depth of flavor alongside the sweet carrots.
5. Sweet Potato Wedges: Baked sweet potato wedges add sweetness and are perfect for dipping in leftover vegan ricotta.
6. Grilled Asparagus: Tender asparagus spears grilled to perfection enhance any meal’s visual appeal and taste profile.
7. Chickpea Salad: A protein-packed chickpea salad adds heartiness and is easy to prepare ahead of time.
8. Quinoa Tabbouleh: This grain-based salad is refreshing and brings additional textures to your table setting.

Common Mistakes to Avoid

When making Roasted Carrots with Vegan Ricotta, some common pitfalls can affect the final dish. Here are a few mistakes to watch out for:

• Not soaking cashews: Skipping the soaking step can lead to a gritty texture in your vegan ricotta. Ensure you soak your cashews in boiling water for at least 15 minutes for a smooth consistency.
• Overcrowding the baking tray: Placing too many carrots on the tray can cause them to steam instead of roast. Give them space so they cook evenly and develop that desired caramelization.
• Inaccurate seasoning: Under-seasoning or over-seasoning can dull the flavors of your dish. Taste as you go and adjust salt, pepper, and spices according to your preference.
• Ignoring cooking time: Cooking carrots for too long can make them mushy. Keep an eye on them and check for doneness around the 25-minute mark.
• Using cold ingredients: For the best texture in your vegan ricotta, ensure all ingredients are at room temperature before blending, especially the tofu.

Refrigerator Storage

• Store leftover roasted carrots in an airtight container.
• They will last for up to 3 days in the fridge.
• Keep vegan ricotta separately to maintain its creamy texture.

Freezing Roasted Carrots with Vegan Ricotta

• You can freeze roasted carrots, but it’s best to do so without the ricotta.
• Place carrots in a freezer-safe container or bag.
• They can be frozen for up to 3 months.

Reheating Roasted Carrots with Vegan Ricotta

• Oven: Preheat the oven to 350°F (175°C) and bake for about 10-15 minutes until heated through.
• Microwave: Place carrots in a microwave-safe dish and heat in 30-second intervals until warm.
• Stovetop: Heat in a skillet over medium heat for about 5-7 minutes, stirring occasionally.

Frequently Asked Questions

What can I substitute for maple syrup in Roasted Carrots with Vegan Ricotta?

You can use agave nectar or honey (if not strictly vegan) as alternatives. Both will provide sweetness similar to maple syrup.

Can I make this recipe ahead of time?

Yes! You can roast the carrots and prepare vegan ricotta in advance. Just store them separately and reheat when ready to serve.

How do I customize Roasted Carrots with Vegan Ricotta?

Feel free to add different spices like coriander or nutmeg. You can also top with other nuts or seeds, such as sunflower seeds or pecans, for added crunch.

Can I use other vegetables instead of carrots?

Absolutely! This recipe works well with parsnips, sweet potatoes, or beets. Adjust roasting times based on the vegetable used.

Final Thoughts

Roasted Carrots with Vegan Ricotta is a delightful blend of flavors and textures that makes it perfect for any occasion. It’s quick to prepare yet elegant enough for gatherings. Don’t hesitate to customize it with your favorite spices or toppings; this recipe is as versatile as it is delicious! Give it a try today!

Print

Roasted Carrots with Vegan Ricotta

---

• Author: Sofia
• Total Time: 40 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in the vibrant flavors of Roasted Carrots with Vegan Ricotta, a dish that perfectly balances sweet and savory. Tender carrots roasted to perfection are drizzled with maple syrup and sprinkled with cumin, cinnamon, and paprika, enhancing their natural sweetness. Paired with a creamy vegan ricotta made from cashews and tofu, this elegant dish is not only visually stunning but also nutritious. Ready in under 30 minutes, it’s perfect for busy weeknights or festive gatherings. Top it off with pomegranate seeds and fresh parsley for a burst of color and flavor that will impress your guests.

---

Ingredients

Scale 1x2x3x

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

---

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice greens off the carrots and place them on a baking tray.
3. Drizzle olive oil and maple syrup over the carrots; add cumin, salt, pepper, paprika, and cinnamon. Toss to coat evenly.
4. Roast for 25–30 minutes until tender.
5. Soak cashews in boiling water for 15 minutes; blend with tofu, garlic, lemon juice, nutritional yeast, apple cider vinegar, salt, and plant milk until smooth.
6. Serve the vegan ricotta on a plate topped with roasted carrots and garnished with pomegranate seeds.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 8g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg

Keywords: Choose firm carrots for the best texture. Adjust seasoning in the vegan ricotta to taste. Experiment with different toppings like nuts or herbs for added flavor.