Vegan Spinach Ravioli with Cashew Parmesan Cheese

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Hi guys!! Check out my vegan ravioli recipe with cashew parmesan cheese 🙂

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Makes about 6 servings or 30 stuff raviolis 🙂
for Ricotta Mixture:
1 Block of Extra Firm or Firm tofu
2 tablespoons of olive oil
1.5 teaspoons of salt
1 teaspoon of oregano
2 teaspoons of minced garlic
1 tablespoon of nutritional yeast
1 cup of chopped spinach (I used frozen)
1 package of wonton wrappers (48 total wrappers)

1. Turn your oven onto 375 degrees Fahrenheit.
2. Rinse, drain and pat the tofu block dry until most of the moisture has been released.
3. In a large bowl, crumble up the tofu.
4. Add the olive oil, salt, oregano, minced garlic, and nutritional yeast to the bowl of tofu.
5. With a mixer, combine until the tofu mixture resembles a ricotta-like texture, or looks almost whipped.
6. Add in the spinach, I just used frozen spinach.
7. Combine the mixture with a mixer until evenly combined.
8. Place about a tablespoon full of the tofu ricotta mixture into the middle of each of the wonton wrappers.
9. Fold each ravioli or wrapper in half or into a triangle.
10. Wet the edges of the wonton wrappers with water, and press and seal the edges with a fork.
11. Continue doing this until the tofu ricotta mixture is all

for Cashew Parmesan Cheese:
1 cup of raw, unsalted cashews
4 tablespoons of nutritional yeast
1 teaspoon of salt
1/2 teaspoon of garlic powder

1. In a food processor, pour in the cashews, nutritional yeast, salt, and garlic powder. Pulse until all combined and until the mixture resembles finely processed parmesan.

Serve the vegan raviolis with your favorite marinara sauce, and top with the cashew parmesan cheese. Enjoy 🙂

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