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!
200g semolina flour
15g olive oil
1/3 tsp salt
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)
Sensible Plate is about inspired vegan cooking.
Please comment & share. Also don’t forget to SUBSCRIBE. Thanks!
Music: Bathed in Fine Dust by Andy G. Cohen
Released under a Creative Commons Attribution International License