Roasted Carrots with Vegan Ricotta

4 servings


20 minutes

active time

50 minutes

total time


  • 450g 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

  • 1/4 Chopped Fresh Parsley

  • 2 tbsp Crushed Walnuts

  • 1 tbsp Olive Oil


  1. First start by slicing the greens off of your carrots, leaving 1cm left on the carrots.

  2. Place onto a baking tray and season with olive oil, maple syrup, spices and salt and pepper. Toss to combine.

  3. Bake your carrots at 204C for 25-30 minutes.

  4. 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.

  5. Make sure to soak your cashews in boiling water for 15 minutes before blending to ensure a smooth and creamy consistency.

  6. 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!



Serving Size

1 g


382.8 kcal

Total Fat

22.8 g

Saturated Fat

3.6 g

Unsaturated Fat

17.27 g

Trans Fat





519.4 mg

Total Carbohydrate

33 g

Dietary Fiber

6.6 g

Total Sugars

15.8 g


18 g

4 servings


20 minutes

active time

50 minutes

total time
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