Homemade Vegan Ravioli with Pesto Cashew Cheese Filling | Sensible Plate

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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
85g water
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.

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Music: Bathed in Fine Dust by Andy G. Cohen

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M. E. says:

New sub here 🤗 love your videos!!! Made this recipe and it was delicious!!!!! Thanks☮️💜

Shehani Em says:

Simply beautiful

M C says:

Now what do you do with them?

Lucas Rodriguez says:

Beautiful, the filling is definitively the best🎋💐🌸

Cheer Seeds Cooking says:

Sensible Plate we miss you where have you been?

Kajal Vinit says:

Its more of ASMR

Raksha Trivedi says:

What to do at the end? Bake or fry or boil?

Vic Harting says:

Made this recipe and I blew the whole family away with how delicious it was. Thanks!!

John Howe says:

Perfect 👌 more junk

david jones says:

I hate videos like this they're worthless and just for views not to actually provide a tutorial

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