Homemade Vegan Ravioli with Pesto Cashew Cheese Filling (VIDEO)
| January 25, 2022 | Favorite recipes, Main dish recipes, Pasta recipes, Video recipes | No Comments | 29 views
How to make vegan ravioli from scratch. For the filling I made a pesto cashew cheese. The filling is also soy-free since I used almond milk and chickpea miso. Boil the vegan ravioli for 3-4 mins and I recommend pairing them with a simple tomato sauce. Hope you enjoy it!
Dough:
200g semolina flour
85g water
15g olive oil
1/3 tsp salt
Filling:
100g raw cashews
40g pine nuts
70g almond milk (plain unsweetened)
1 tbsp apple cider vinegar
3/4 tsp salt
3/4 tbsp chickpea miso
1 clove of garlic
Herbs (basil, parsley, thyme, etc)