Learning to make simple cashew cream has changed my born-again eating life! Who needs vegan alfredo sauce in a jar when you can make your own, non-dairy, nutritious and delicious alfredo right in your own kitchen? It's super easy, and super good. Now, let me just add... I do love to cook, so making my own ravioli while singing along with Italian opera in the background is a treat! Having said that, I realize that not everyone wants to spend that much time in the kitchen. The beauty of this recipe is that you can easily substitute frozen or fresh spinach ravioli purchased from your grocery store. Either way, you're going to enjoy the decadent rich and creamy flavor of seasoned sautéed mushrooms and savory alfredo in every bite! So grab an apron, and let's get started!
Ingredients for Homemade Ravioli:
- 2 cups Italian 00 flour*
- 1/2 tsp salt
- 3/4 cup warm water
- 1/4 cup Just Egg (or any liquid egg alternative)
- extra flour for dusting dough
For the Ravioli Filling:*
- 2 cups frozen chopped spinach, thawed, rinsed, steamed and drained
- 1 tsp nutritional yeast
- 1/4 tsp garlic powder
- salt and pepper to taste
For the Alfredo sauce
- 1 cup raw cashews, soaked in water for 2 - 3 hours, then drained
- 1 Tbsp nutritional yeast
- 1 cup vegetable broth
- salt and pepper to taste
For the sautéed mushrooms
- 8 to 10 crimini or baby bella mushrooms, stemmed and sliced
- 1 Tbsp vegan butter or olive oil
- 1/4 cup vegetable broth
- 1/2 tsp nutritional yeast
- Pepper to taste
Instructions for Making Fresh Ravioli:*
In a large bowl (or KitchenAid mixing bowl), whisk together the flour and salt for the dough. Slowly add in the warm water while continuously stirring. If using a mixer, use the dough hook, and set speed on 1 (slowest setting).
As the dough comes together, slowly add the egg substitute, and continue mixing or kneading by hand on a floured surface. If dough seems too wet and sticks to your fingers or the dough hook in the mixer, sprinkle in tiny amounts of flour and continue mixing. Knead the dough by hand or with the mixer for about 5 minutes. Dough is ready when you press in slightly and it springs back.
Form the dough into a ball and wrap it in cellophane. Place in a cool spot to rest for 30 minutes.
While the dough is resting, prepare the spinach filling. Steam the spinach in a covered microwaveable bowl for approximately 1 minute and stir in the nutritional yeast, garlic powder, salt and pepper. Re-cover the bowl and set aside.
When dough is fully rested, divide the ball into quarters. If not using a pasta machine, roll the dough by hand with a rolling pin until thin (to about 1/16-inch thick) and cut out circles using a small round cookie cutter.
If using a pasta machine, start by setting the roller on the lowest number (thickest setting). Feed one-quarter of the dough through the rollers 3-4 times, folding the dough back in half each time. Be sure to dust the dough with flour each time to prevent sticking. Then set the rollers to number 3 and repeat the process. Finish rolling the pasta on setting 4, and do not fold dough between passes. This should provide you with the proper thickness for making ravioli. Repeat this process for the rest of the divided dough. Lay the rolled sections flat on a floured surface.
If you have a ravioli-maker tray,* dust the edges with flour and lay a section of dough across it. Insert the mold to make the ravioli dimples. Remove the mold, and spoon the spinach filling into each dimple. Cover with another layer of rolled dough and pinch edges. Flip the tray over onto a floured surface and lift the tray to reveal your ravioli pasta ready for cutting. If not using a tray, spoon the filling onto half of the circles of dough you've cut by hand. Place the other circles on top of each one and pinch the edges closed. Set them aside. Your ravioli is ready to cook.
If using the form tray, use a ravioli cutter, and cut along the lines as shown in the photo below. Place each ravioli on a flat, floured surface (do not stack them on top of each other or they may stick).
Repeat this process with the remaining dough. This recipe makes approximately 30 large-size ravioli depending on the amount of filling you use in each one.
Instructions for Making Alfredo Sauce:
1. Soak 3/4 cup raw cashews in a bowl of water for 2 - 3 hours. Drain and add cashews + 1 Tbsp nutritional yeast to a food processor. (I use a mini-processor for this.)
2. Pour 1/4 cup water over cashews in processor, cover and run food processor on high repeatedly to chop and blend cashews with water. Remove lid several times and use a spatula to push the mixture down toward the blades.
3. Continue this process, adding small amounts of water, 1 Tbsp at a time, blending and scraping sides of food processor until desired creamy consistency is reached. The blending process usually takes 6 - 8 minutes of consistent mixing to reach a smooth consistency. If your cream feels or tastes slightly gritty, add a little more water and keep blending until completely smooth.
4. In a sauce pan, bring 1 cup of vegetable broth to a boil. (You can start with 3/4 cup if you prefer a thicker sauce.) Reduce heat to low and whisk in all the cashew cream. Continue to whisk and simmer over low heat for 2 - 3 minutes. Salt and pepper to taste. Turn off heat, cover and set aside.
Instructions for Cooking Ravioli and Mushrooms:
1. In a skillet, heat vegan butter and mushrooms over medium heat, stir in the vegetable broth, nutritional yeast and pepper. Saute over medium heat until cooked to desired consistency. Turn off heat and keep covered.
2. Bring a large pot of water to a boil. Reduce heat to a medium boil. Add a couple of pinches of salt and carefully drop the ravioli into the boiling water. Cook them for about 3-5 minutes or until they float to the surface. Carefully remove them with a slotted spoon and place them in dishes or on plates.
3. You may re-warm the sauce over low heat if needed. Just be sure to continuously whisk it as it's warming.
4. Spoon cooked mushrooms and drizzle the Alfredo sauce over the tops of each serving of Ravioli. Serve with sourdough bread and garlic-infused olive oil, and enjoy!
*Notes
Feel free to use fresh ravioli purchased from the grocery store!
If you don't have a mixer or ravioli tray, simply follow my instructions for hand-kneading, rolling and cutting your pasta.
I use Italian 00 Pasta and Gnocchi flour. You can find it here on Amazon.
I use a ravioli maker tray. Multiple options are available here on Amazon.
To give your spinach filling a creamier texture, try stirring in a tablespoon of the cashew cream you created in the food processor before filling the ravioli. (Don't use more than a tablespoon, because you'll need the rest for your sauce!)
best vegan alfredo sauce, plant-based alfredo sauce, cashew cream
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