Creamy, Cheesy Homemade Ravioli
[Vegan]

To Make the Filling:

1. Start by rinsing your cashews. Peel the garlic but leave it whole. Juice the lemon and then put the cashews, lemon, olive oil and garlic into a food processor or blender.
2. Blend until smooth, scraping down the sides if need be.
3. Next add the tofu. I like to cut mine into chunks and then crumble it in. You will probably have to work in stages.
4. Carry on until all the tofu is combined. It should be smooth. Add in the thyme and the salt and blend to incorporate.
5. Fold in the basil and sun-dried tomatoes.

To Make the Dough:

1. Place all your dry ingredients in a bowl and add half a cup of the water and the olive oil. Mix the dough with your hands until it forms a shaggy mass. If needed, add more water.
2. Once the dough has come together, tip it out onto a lightly floured surface and knead for ten minutes until smooth and glossy.
3. Leave covered to rest for ten minutes.
4. Whilst the dough is resting, prepare the cashew cheese filling.
5. Cut the dough into 4 equal pieces and roll each piece out very thinly.
6. Dust the ravioli mold with flour.
7. Lay one piece of dough over the ravioli mold and put a teaspoon of filling into each ravioli.
8. Lay the second piece of dough over the top and lightly run a rolling pin over the top to seal the dough.
9. Using a knife cut the dough into the separate ravioli and gently remove them from the mold. Use a fork to crimp the edges.
10. Repeat for the remaining dough.
11. Cook the ravioli in a large pan of salted boiling water for around 5 minutes.