The discovery of a long forgotten ravioli mold in our cupboard inspired this dish, but fear not -- you don't have to have a mold to make these (though they do look so very pretty with the mold). The filling is completely dairy-free, not that anyone will be able to tell based on how creamy and delicious it is. Serve these up with a sauce of your choosing and watch them disappear.

Creamy, Cheesy Homemade Ravioli [Vegan]

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For the Vegan Pasta Dough

  • 7oz pasta flour or 00 flour (You want a really silky smooth flour)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2-3/4 cup water

For the Filling:

  • 1/2 cup  raw cashews, soaked overnight in warm water with a pinch of salt
  • 1 pack of tofu
  • 2 tablespoons olive oil
  • 3 cloves of garlic, peeled
  • 1/2 teaspoon salt
  • Twist of pepper
  • 2 teaspoon thyme
  • 1/4 cup lemon juice
  • 1/2 cup basil leaves, cut into strips
  • 1/2 cup sun dried tomatoes, cut into small pieces


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.


If you don't have a ravioli mold, follow steps 1-5 for making the dough. Then, cut squares out of each layer of dough, placing a dollop of filling in the center and lightly brushing the edges with water before placing another square of dough over the top. Press the edges together lightly to seal the ravioli. You can even go around the edges with a fork to make them extra pretty. Then, following the remaining instructions for cooking.

Nutritional Information

Total Calories: 1670 | Total Carbs: 166 g | Total Fat: 90 g | Total Protein: 51 g | Total Sodium: 525 g | Total Sugar: 6 g (Per Serving) Calories: 418 | Carbs: 42 g | Fat: 23 g | Protein: 13 g | Sodium: 131 g | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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