Spring is in the air, and Easter is right around the corner, which means it’s time to bring out the vibrant flavours and colourful dishes that celebrate the season.

If you’re looking for a dish that screams Spring while catering to all dietary preferences, try out these Roasted Carrots with Vegan Ricotta. Bursting with flavour and wholesome ingredients, this recipe is perfect for Easter gatherings and any occasion that you’re looking to impress guests.

Why is this recipe so great?

Dairy-free ricotta – blended with garlic, nutritional yeast, and a hint of apple cider vinegar, this dairy-free ricotta boasts a texture and flavour that rival its traditional counterpart. Not only is it velvety and rich, but it’s also packed with plant-powered protein, making it a nutritious addition to any meal.

Nutrition-packed goodness – this dish is a nutritional powerhouse, carrots, known for their rich antioxidant content and eye health benefits, are roasted to perfection, bringing out their natural sweetness and earthy flavours. Paired with protein-rich tofu ricotta, this dish provides a satisfying and nourishing meal

Perfect for entertaining – this dish caters to everyone’s dietary preferences and is easily modifiable. It’s super shareable and will pair well with any other dishes you have planned.

Try it out this weekend!


For the 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


  • 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 400f 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!

Recipe from That Vegan Babe.