Dairy-Free Ravioli with Cream Sauce

Indulge in the creamy decadence of this *Dairy-Free Ravioli with Cream Sauce*—the perfect plant-based comfort food that doesn’t skimp on flavor! This recipe features tender homemade pasta pockets stuffed with a rich, cheesy cashew filling and dressed in a silky coconut milk-based cream sauce infused with nutritional yeast, fresh basil, and parsley. Made entirely from scratch, this dairy-free dish walks the line between indulgence and health-conscious eating, showcasing the magic of cashews and coconut as star ingredients. Whether you're catering to dietary restrictions or simply exploring creative ways to enjoy pasta night, this recipe is a must-try for vegans and dairy-free diners alike. Serve it up as an elegant main course for family dinner or special occasions, and watch it become a new favorite!

Nutriscore Rating: 71/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 0.5 cup Water
• 1 cup Raw cashews
• 2 tablespoons Lemon juice
• 3 tablespoons Nutritional yeast
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 1 can Coconut milk
• 1 tablespoon Cornstarch
• 0.25 teaspoon Black pepper
• 2 tablespoons Chopped fresh basil
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

Start by preparing the cashew cheese filling. Soak the raw cashews in hot water for 30 minutes, then drain.

Step 2

In a blender or food processor, combine the soaked cashews, lemon juice, 2 tablespoons of nutritional yeast, garlic powder, onion powder, and a pinch of salt. Blend until smooth, adding a tablespoon of water if needed to achieve a creamy consistency. Set aside.

Step 3

To make the pasta dough, mix the all-purpose flour and salt in a mixing bowl. Create a well in the center and pour in the olive oil and water.

Step 4

Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic. Wrap in plastic wrap and let it rest for 15 minutes.

Step 5

Divide the pasta dough into four pieces. Roll out each piece very thinly using a pasta machine or rolling pin, dusting with flour to prevent sticking.

Step 6

Cut the rolled-out dough into small squares or circles, about 2 inches across.

Step 7

Place a teaspoon of the cashew cheese filling in the center of a pasta square, then top with another pasta square. Press the edges together firmly to seal, using a little water if needed to help seal the edges. Repeat with the remaining dough and filling.

Step 8

To make the cream sauce, pour the coconut milk into a saucepan over medium heat. Stir in the remaining nutritional yeast and cornstarch. Cook, whisking continuously, until the sauce has thickened, about 5 minutes.

Step 9

Season the sauce with black pepper, salt, and a tablespoon each of chopped basil and parsley.

Step 10

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top.

Step 11

Drain the ravioli and transfer them to the pan with the cream sauce. Gently toss to coat.

Step 12

Serve hot, garnished with the remaining fresh basil and parsley.

Nutrition Facts

Serving size	(986.0g)

Amount per serving	% Daily Value*
Calories	2013.1

Total Fat 80.6g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2472.9mg	0%
Total Carbohydrate 274.2g	0%
Dietary Fiber 14.5g	0%
Total Sugars 36.4g
Protein 55.8g	0%

Vitamin D 0IU	0%
Calcium 169.7mg	0%
Iron 21.8mg	0%
Potassium 1911.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 10.9%

Carbs: 53.6%