Dairy-Free Tortellini with Cream Sauce
Indulge in the comforting decadence of Dairy-Free Tortellini with Cream Sauce, a plant-based twist on a classic favorite. This recipe features handmade tortellini filled with a creamy tofu-based ricotta, offering a perfect blend of texture and flavor. The delicate pasta pillows are paired with a luscious cashew cream sauce, infused with garlic and onion for a rich, velvety finish. Crafted with wholesome ingredients like semolina flour, nutritional yeast, and plant-based milk, this dish is both dairy-free and packed with savory umami undertones. Ideal for vegans and anyone avoiding dairy, this dish is a show-stopping centerpiece for dinner parties, yet simple enough for weekday indulgence. Garnish with fresh basil for an aromatic touch, and serve it warm for a meal that’s as satisfying as it is wholesome.
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Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 0.5 teaspoons Salt
- 0.75 cups Warm water
- 2 tablespoons Extra virgin olive oil
- 1 block (14 ounces) Firm tofu
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 0.5 teaspoons Garlic powder
- 1 cup Raw cashews
- 1 cup Unsweetened plant-based milk (e.g., almond, oat)
- 0.5 cup Vegetable broth
- 0.5 teaspoons Onion powder
- 2 cloves Garlic, minced
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Directions
Step 1
Prepare the tortellini dough: In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and add the warm water and olive oil. Mix until a shaggy dough forms.
Step 2
Knead the dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 3
Make the tofu ricotta filling: Crumble the firm tofu into a bowl. Add nutritional yeast, lemon juice, garlic powder, and a pinch of salt. Mix well until it resembles ricotta. Adjust salt to taste.
Step 4
Roll and cut the dough: Divide the rested dough into 4 portions. Roll out one portion very thin (about 1 millimeter) on a floured surface. Cut into 3-inch squares or circles using a knife or cookie cutter.
Step 5
Fill and shape tortellini: Place 1 teaspoon of tofu ricotta filling in the center of each square or circle. Fold the dough into a triangle (for squares) or a half-moon (for circles). Seal the edges tightly and bring the two opposite corners together, pinching firmly to shape into tortellini. Repeat with remaining dough and filling.
Step 6
Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Step 7
Prepare the dairy-free cream sauce: While the tortellini cook, blend soaked raw cashews, plant-based milk, vegetable broth, onion powder, and a pinch of salt in a high-speed blender until smooth.
Step 8
Cook the sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in the blended cashew cream and stir constantly until thickened, about 5 minutes. Season with black pepper.
Step 9
Combine and serve: Add the cooked tortellini to the cream sauce and gently toss to coat. Heat for an additional 2 minutes.
Step 10
Garnish and serve: Serve hot, garnished with fresh basil leaves if desired.
Nutrition Facts
| Serving size | (1438.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2512.9 |
| Total Fat 102.6g | 0% |
| Saturated Fat 15.8g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1714.1mg | 0% |
| Total Carbohydrate 306.6g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 14.5g | |
| Protein 110.7g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 1180.4mg | 0% |
| Iron 27.8mg | 0% |
| Potassium 2351.8mg | 0% |
Source of Calories