The BEST Vegan Mac and Cheese

This is the BEST Vegan Mac and Cheese recipe. It’s easy to make, smooth, creamy, cheesy, and delicious.

close up on a white plate of orange mac and cheese

Mac and cheese is one of those staple meals you have as a kid. I’m sure everyone has memories of eating store bought box mac and cheese or mom’s homemade recipe that was the definition of comfort food.

I used to make several different kinds, ranging from Kraft, Velveeta, Annie’s or even just melting sliced deli cheese into a pot of hot macaroni and adding milk and butter to make a cheese sauce.

It’s funny because although mac and cheese is such a children’s comfort food, it definitely doesn’t disappear from plates as an adult. Restaurants include it as a side and there’s definitely plenty of main dishes like casseroles or bacon mac and cheese.

vegan mac and cheese sauce being poured from a blender into a big pan of pasta

The tough part – finding tasty vegan mac and cheese.

This has to be one of the more frustrating things about being vegan. It can be tough to find these nostalgic foods that actually taste good. I’m sure you’re like us and constantly order the same foods hoping it will be better than the last time you got it somewhere else.

This is a common occurrence when it comes to vegan mac and cheese – so inconsistent when ordering from restaurants! So that’s why we decided to make this recipe and allow us to make it delicious every time at home.

An even better reason this is awesome, is that the sauce is made almost entirely from fresh vegetables and raw nuts, so there’s plenty of nutrients to be had.

overhead shot of a full pan of the recipe laying over a gray dish towel.

What’s in this vegan mac and cheese recipe?

The base is a few veggies:

We start with the sweet onion, the garlic and the sweet potato. These provide a lot of the flavor once sautéed. We also add soaked cashews to give a little bit of a nutty layer to the flavor profile.

Then, we use veggie broth and plant milk as the liquid base. A bit of miso paste to add some salty goodness, some olive oil to balance out the viscosity and some lemon juice to balance the salt and sweetness.

And we cannot forget the greatest addition to any cheesy vegan dish, nutritional yeast. There are myths out there that says it’s bad because there is MSG in nutritional yeast, but those rumors have been debunked and clarified many times.

In fact, there are several articles that prove there are tons of benefits to eating nutritional yeast. is one of our favorite resources, so check it out!

close up on a white plate of orange mac and cheese

Toppings? What toppings?

This is by far the best vegan mac and cheese recipe we have ever tasted, and you can totally eat it by itself. But, we find that we like to add some toppings to make it more interesting.

Two things that go well with cheese: roasted broccoli and BACON. We took our tempeh “pancetta” recipe from our penne alla vodka recipe and altered it to use here. It adds the perfect salty smoky flavor that compliments the cheese so much.

We also added tiny pieces of roasted broccoli because why the heck not! These two toppings paired perfectly with this vegan mac and cheese recipe, but feel free to top it with whatever you’re feeling!

Overhead shot of mac and cheese in white plates with vegan bacon bits and roasted broccoli topping.

If you like this vegan mac and cheese recipe, try these other pasta dishes!

Vegan Baked Ziti – one of our favorite oven-crisped dishes to warm our hearts any time of the year!

Roasted Butternut and Broccolini Pasta – who doesn’t love butternut?? This recipe is packed with nutrients and will make the whole family happy!

Sun-dried Tomato Lemon Pasta – This tart, zesty pasta dish is savory and mouth watering all at the same time!

If you try this best vegan mac and cheese recipe, please comment/rate below or tag us on Instagram or Facebook @pastabased.

0 from 0 votes
The BEST Vegan Mac and Cheese
Prep Time
30 mins

Creamy, cheesy, and nutritious VEGAN mac and cheese. Easy to make, creamy AF, and packed with healthy secret vegetables.

Course: Dinner, Pasta
Cuisine: American, Cheese
Keyword: vegan cheese, vegan mac and cheese, vegan macaroni and cheese
Servings: 4 servings
Calories per Serving: 692 kcal
  • 16 ounces medium pasta shells
  • 1/2 cup cashews quick-soaked
  • 1 medium sweet onion chopped
  • 1 medium sweet potato peeled and chopped
  • 2 cloves garlic minced
  • 1 cup vegetable broth
  • 1 cup plant milk unsweetened
  • 2 tablespoons lemon juice
  • 1/4 cup nutritional yeast
  • 1 tablespoon miso paste
  • 2 tablespoons olive oil plus extra for sautéing veggies
  • 1 teaspoon salt
Boil the Macaroni
  1. Bring a large pot of salted water to a boil. Add pasta shells and cook according to the directions on the package. Strain and set aside.*

Soak the Cashews
  1. Add the cashews to a small pot and cover with water until just submerged. On your stove on high-heat, bring the water to a boil. Once boiling, cover the pot and remove it from the heat. Soak the cashews for 15 minutes, then drain the water and add the cashews to the blender.

Sauté the Veggies
  1. Peel the sweet potato and chop into one-inch pieces. Mince the garlic. Chop the sweet onion into small pieces. Add about 2 tablespoons of olive oil to a medium sauce pan over medium-high heat. Add the chopped sweet potato, onion, and minced garlic to the pan and cook until soft and roasted, about 15 minutes.

Blend until Smooth
  1. To the blender, add the soaked cashews, the sautéed veggies, and the rest of the ingredients (vegetable broth, plant milk, lemon juice, nutritional yeast, miso paste, olive oil, and salt). Blend until smooth and creamy, about 4 minutes.

  2. Mix about half of the cheese sauce with the pasta shells and serve warm.**

Recipe Notes

* If your pasta is done early, rinse with cold water and shake out excess moisture. This will ensure that that the shells don’t stick and clump together.

** This recipe makes A LOT of cheese sauce, more than enough for a 16 ounce box of pasta. But unless you have a small blender, it’s better not to half the recipe. This way, the blender has enough ingredients to do its magic and make it extra creamy!


Nutrition Facts
The BEST Vegan Mac and Cheese
Amount Per Serving
Calories 692 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 1044mg45%
Potassium 785mg22%
Carbohydrates 112g37%
Fiber 8g33%
Sugar 12g13%
Protein 23g46%
Vitamin A 8267IU165%
Vitamin C 9mg11%
Calcium 141mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Tempeh Bacon

This recipe for vegan tempeh bacon makes a crispy and chewy plant-based bacon. It’s salty and smoky, packed with protein, and 100% vegan.

crispy tempeh bacon close up

What is Tempeh?

Tempeh is made from fermented soybeans that are packed together into a firm, dense cake. It’s packed with protein and very nutritious.

Tempeh has no cholesterol and it’s also low in carbs. In addition to that, it’s a good source of iron, manganese, phosphorus, magnesium and calcium.

There’s tons more info on tempeh nutrition benefits here, too!

Tempeh absorbs marinades really well so it’s goes perfect with this vegan tempeh bacon recipe.

raw tempeh close up cut into strips on a dark brown cutting board.

How to Make Tempeh Bacon

This recipe is really easy to make! Slice a block of tempeh into “bacon strips” and set aside. Then, prepare a marinade of simple ingredients.

Instead of letting the tempeh sit in the marinade, add both the marinade and tempeh to a sauté pan/skillet.

Cook and reduce the marinade until the tempeh has absorbed it all. Then cook a bit longer to crisp up the tempeh strips.

Cooking the tempeh slices in the salty and smoky marinade creates a delicious bacon flavor. The marinade coats the tempeh with a sticky glaze, the edges of the tempeh get crispy while the center stays chewy.

Voila! You now have an extremely versatile vegan tempeh bacon to add to SO many dishes.

overhead graphic showing all ingredients to make this recipe.  Sliced tempeh on a brown cutting board, soy sauce, minced garlic, maple syrup, apple cider vinegar, olive oil, black pepper and liquid smoke.

How to Use Tempeh Bacon

This recipe for vegan tempeh bacon can supplement so many different recipes. Some of our favorite ways to use vegan tempeh bacon are:

  • Mac and Cheese – What’s more delicious than vegan bacon mac and cheese? We are obsessed with topping our favorite mac and cheese recipe with this savory bacon.
  • Baked Potatoes – Everyone knows that the best parts of a baked potato dinner are the toppings! We love to use roasted broccoli, crispy onions, and chopped tempeh bacon bits.
  • Pasta – Yeah, you heard me right! There are some amazing pasta dishes that use bacon (or similar) and we’ve got you covered with recipes for vegan penne alla vodka and creamy vegan carbonara.
  • Tofu Scramble – You NEED to try our recipe for the best tofu scramble. Add this vegan tempeh bacon for an even more delicious and protein-filled breakfast.
  • BLT Sandwich – How much do you miss a good BLT? Add an avocado if you so dare.
  • Burgers, Salad, Pizza and more….
Close up of vegan mac and cheese with vegan tempeh bacon on top and roasted broccoli.
Vegan Mac and Cheese with Tempeh Bacon Crumbles

If you try this vegan tempeh bacon recipe…

Please remember to comment/rate below and tag us on Instagram or Facebook @pastabased!

0 from 0 votes
Tempeh Bacon
Prep Time
5 mins
Cook Time
15 mins

This recipe for vegan tempeh bacon makes a crispy and chewy plant-based bacon. It's salty and smoky, packed with protein, and 100% vegan.

Course: Side Dish
Cuisine: American, Vegan, Vegetarian
Keyword: tempeh bacon, vegan bacon
Servings: 4 servings
Calories per Serving: 242 kcal
  • 8 ounces tempeh
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 3 tablespoons soy sauce sub tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon black pepper
  1. Slice tempeh into 1/2-inch thick strips. Set aside.

  2. In a medium skillet over medium-high heat, add olive oil, minced garlic, soy sauce, maple syrup, apple cider vinegar, liquid smoke, and black pepper. Mix to combine and heat up.

  3. Once the pan is hot, add the sliced tempeh to the pan in an even layer. Cook the tempeh, flipping occasionally, until all the liquid is absorbed and the tempeh is crisp around the edges.

Recipe Notes

Nutrition Facts
Tempeh Bacon
Amount Per Serving (5 tempeh bacon strips)
Calories 242 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 764mg33%
Potassium 294mg8%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 6g7%
Protein 12g24%
Vitamin C 1mg1%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Caesar Salad

This recipe for Vegan Caesar Salad is made with crispy tofu chick’n, crunchy roasted chickpeas, fresh romaine lettuce, and a creamy homemade vegan caesar dressing.

White bowl with lettuce, crispy tofu, crispy chickpeas and vegan caesar dressing drizzled on top.

I could eat this salad every day for lunch. It’s really easy to make, especially when you have all the ingredients prepared in advance. Otherwise, you’ll need about 30 minutes to prepare everything (it’s worth it!)

How to Make the Best Vegan Caesar Salad

To prepare this recipe for Vegan Caesar Salad, start with preheating your oven for both the chickpeas and the crispy tofu chick’n cutlets.

Brown wood bowl with lettuce, crispy tofu, crispy chickpeas and vegan caesar dressing drizzled on top.

While the tofu and chickpeas are in the oven, you can make the creamy vegan caesar dressing. A high-speed blender works best here.

We LOVE our Vitamix – it’s the best kitchen investment we made this year. Not only can we make creamy dressings, but we also use it to make smooth sauces like our vegan alfredo and our roasted red pepper pasta sauce.

Close up of lettuce, crispy tofu, crispy chickpeas and vegan caesar dressing drizzled on top.

Another great kitchen item to have is a tofu press. This will help you get all the moisture out of your tofu so they come out extra crispy and firm. We use our tofu press several times each week, it’s a game changer when it comes to pressing tofu.

Once you have those 3 essentials components prepared, you can start to add them to fresh romaine lettuce and make your caesar salad. This plant-based recipe makes the perfect salad for lunch or dinner by itself or in a whole wheat wrap. Yum!

If you try this recipe, let us know in the comments below!

5 from 1 vote
Vegan Caesar Salad
Prep Time
40 mins

This recipe for Vegan Caesar Salad is made with crispy tofu chick'n, crunchy roasted chickpeas, fresh romaine lettuce, and a creamy vegan caesar dressing.

Course: Dinner, Lunch, Salad
Cuisine: Vegan, Vegetarian
Keyword: salad, vegan caesar dressing, vegan salad
Servings: 4 servings
  1. Chop romaine lettuce and wash thoroughly. Set aside.

  2. Preheat your oven to 400°F (200°C).

  3. Make the Vegan Chicken-Style Tofu Cutlets recipe. This recipe bakes for 30 minutes.

  4. Meanwhile, prepare the Crispy Roasted Chickpeas and spread onto a parchment paper lined baking sheet. Add them to the oven when there's 20 minutes left on the timer.

  5. While the Tofu Cutlets and Chickpeas are baking, prepare the Vegan Caesar Dressing in a high-speed blender.

  6. Once the Tofu Cutlets are ready, remove them from the oven and slice into triangles. Mix all ingredients together with the romaine lettuce, adjusting the amount of dressing to your taste.

Vegan Chicken Caesar Salad by Pasta-based.

Vegan Caesar Dressing

This recipe for Vegan Caesar Dressing is creamy, smooth, and comes to together in less than 20 minutes.

A blender pouring creamy vegan caesar dressing into a glass container.

We all talk about eating more salads, and sometimes we are proud and go on a streak for a week of eating salad every day. But then, for unknown reasons, you just stop eating them as often and revert back to your go-to meals.

At least that’s what it can be like for us. I figured out quickly that it was because the store bought dressings are sometimes not very good. This would lead to dressing and/or salad mix sitting in our fridge just going bad.

That’s where the inspiration for this vegan caesar dressing came from.

We saw recipes out there using capers in their dressing, and we had to experiment. Turns out, it’s the perfect addition to this dressing because it adds that bit of tangy, funky flavor that’s needed.

Capers are kind of weird, but they truly are like little flavor balls. Capers come from the caper flower, interestingly enough, and are pickled to mellow out the bitterness.

As pictured here, we love to add our Vegan Chicken-style Tofu Cutlets and our Crispy Roasted Chickpeas to make a delicious caesar salad. This comes together full of protein, super tasty and so satisfying!

Overhead shot of a white bowl with a tofu caesar salad with crispy chickpeas.

With this vegan caesar dressing, you can finally have something you constantly come back to and will help you keep eating those healthy greens! We’ve even used this with crispy baked buffalo tofu, and somehow it works there too.

The crispy roasted chickpeas act as a crouton of sorts, so it adds that nice crunchy texture to your salad. The vegan chicken-style tofu cutlets also bring some crunch, as well as all that protein that will power you through your day.

Side note – if you don’t have a tofu press and are tired of the DIY methods, do yourself a favor and get a Tofuture! We use it so often and it’s saves us so much hassle, seriously.

One other tool that is perfect for this vegan caesar dressing is a blender that will make it smooth. We use a Vitamix, but there’s plenty of others that are cheaper if you can’t afford to splurge!

If you do end up trying this recipe, please comment below or tag us on Instagram @pastabased or Facebook @pastabased.

0 from 0 votes
Vegan Caesar Dressing
Prep Time
20 mins

This recipe for Vegan Caesar Dressing is creamy, smooth, and comes to together in less than 20 minutes.

Course: Appetizer, Lunch, Salad
Cuisine: Vegan
Keyword: Caesar dressing, vegan caesar dressing, vegan salad
Servings: 8 1/4 cup servings
Calories per Serving: 173 kcal
  • 1 cup cashews (soaked)
  • 1 cup water
  • 1/3 cup olive oil
  • 3 cloves garlic
  • 3 tablespoon capers
  • 1 tablespoon dijon mustard
  • 1 tablespoon rice vinegar
  1. Soak raw cashews for 15 minutes in hot boiling water. Drain water.

  2. In a high-speed blender, add the soaked cashews with the remaining ingredients (water, garlic, olive oil, dijon mustard, rice vinegar, and capers).

  3. Blend until smooth and creamy. Store in the refrigerator for up to 10 days.

Recipe Notes

For more details on how to soak cashews in just 15 minutes, click here.

This recipe will yield about 2 cups of dressing.

Nutrition Facts
Vegan Caesar Dressing
Amount Per Serving (0.25 cup)
Calories 173 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Sodium 108mg5%
Potassium 111mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Crispy Roasted Chickpeas

This recipe for crispy roasted chickpeas is spicy, crunchy, and easy to make! It comes together in less than 30 minutes and has the perfect amount of crunch.

I LOVE roasted chickpeas for a snack. Sometimes I’ll buy the pre-made kind at the store, but it’s really so easy and inexpensive to make at home in your oven or your air fryer.

A mixing bowl of chickpeas with oil/herbs coating them and a silicone spatula.

How to Roast Chickpeas:

To start, preheat your oven or air fryer to 400°F (200°C) and open a can of chickpeas. Drain the chickpeas into a colander and rinse them until the water runs clear. Then, pat the chickpeas dry with a clean cloth or some paper towels. Make sure they are as dry as you can get them.

After the chickpeas are dry, place them into a medium bowl and add some olive oil. Then, add your spices. We like to use salt to start. After that, we’ll add nutritional yeast and some garlic powder. We also add some Mrs. Dash no-salt seasoning blend. Feel free to experiment and use flavors that you like.

Line a baking sheet with some parchment paper. Add the spiced chickpeas and layer them evenly on the pan. Bake for 20 minutes in the oven or just 15 minutes in the air fryer. That’s it!

A baking sheet with crispy chickpeas scattered.

It’s really simple to make this recipe for crispy roasted chickpeas. It is the easiest snack to pop in the oven. You also have the option of air frying them as well! Recently, we got this one and we’ve been loving how crispy it makes everything without much oil.

We also like to use the roasted chickpeas in our salads to add a yummy crunchy texture. We also love using roasted chickpeas as a substitution for croutons in salads.

Roasted chickpeas sitting on a bed of lettuce with tofu cutlets and caesar dressing
Crispy Tofu Caesar Salad with Roasted Chickpea Croutons

We hope you like this recipe for crispy roasted chickpeas! They make a great protein-packed vegan snack. They are easy and super quick to make. This recipe for roasted chickpeas is crunchy and delicious.

If you are looking for more snack options, we have plenty here!

5 from 1 vote
Crispy chickpeas scattered on a baking sheet.
Crispy Roasted Chickpeas
Prep Time
5 mins
Cook Time
20 mins

This recipe for crispy roasted chickpeas is spicy, crunchy, and easy to make! It comes together in less than 30 minutes and has the perfect amount of crunch.

Course: Snack
Keyword: chickpeas
Servings: 3 servings
Calories per Serving: 159 kcal
  • 1 can chickpeas (15 oz. can)
  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt-free seasoning blend
  1. Preheat your oven or air fryer to 400°F (200°C). Line a baking sheet with parchment paper if using the oven.

  2. Drain and rinse chickpeas. Pat dry with a cloth or paper towels.

  3. Mix all ingredients in a medium bowl until combined. Add to baking sheet or air fryer basket. Bake for 20 minutes if using the oven or 15 minutes if using the air fryer.

Recipe Notes

A 15 oz can of chickpeas yields 1.5 cups drained cooked beans.

To use dried chickpeas, the measurement would be 125g dried chickpeas.

Crispy Roasted Chickpeas by Pasta-based. Crispy Roasted Chickpeas by Pasta-based.

Homemade Vegan Ravioli Recipe

VEGAN Ravioli. Homemade. Fresh. Filled with Cashew Tofu Ricotta Cheese. Easy to make. Can be frozen for later. Delicious!

Overhead photo of a plate of vegan ravioli with red sauce on top garnished with basil.

We love spending time together making homemade ravioli. The process makes for a really fun and relaxing date night. We don’t have kiddos but I could imagine making raviolis would be a really fun (and messy) family activity too.

The best part about making raviolis together is that we get plenty of leftovers that we can store in our freezer. Whenever we have a really busy day and just don’t feel like preparing dinner, we just pop some frozen raviolis into a pot of boiling water.

Photo of a plate of vegan ravioli with red sauce on top garnished with basil.  One ravioli is cut in half held by a fork.

How to Make the Vegan Ravioli Dough:

First, make your dough using silken tofu, olive oil, water, salt, and all-purpose flour. Before you ask, I have not tried a gluten-free version of this and I’m not sure how it would turn out. People usually have good results with the Bob’s 1-1 Gluten-Free Flour but I really don’t know in this case.

You can use several different methods to cut and form your raviolis. Use a small round cup or cookie cutter to make round raviolis. Another method is to use a ravioli stamp for more traditional shapes. You can also use a ravioli cutter or ravioli rolling pin.

A sheet of ravioli dough on top of a ravioli mold tray.  Hands are holding a pastry bag full of vegan ricotta and filling in the ravioli divots.

Our favorite method, is to use a ravioli mold or tray. We purchased this ravioli maker tray and it’s been AMAZING!

It has allowed us to have identical squares with perfect crimped edges for each ravioli.  Also, it helps to have the dough in the tray when filling each ravioli, because you can fill it up really nicely to have them super stuffed if you like (who wouldn’t)!

If you decide to buy this, just make sure to roll your dough out thin but not too thin and always flour both pieces of the tray to be sure your dough doesn’t stick too much. The best method is to use a pasta maker machine and roll the dough to Level 5.

A baking sheet full of 48 uniform raviolis.

For Christmas a few years ago, my mom got us this pasta roller attachment for our Kitchenaid Stand Mixer.  That has made rolling out the pasta sheets a whole lot easier! 

The link I provided is for three attachments – the sheet roller, a spaghetti cutter and a fettuccine cutter.  You can purchase the sheet roller for a bit cheaper since all of these appliances can be quite expensive.

The Best Sauces for Vegan Ravioli

We smothered our raviolis in marinara sauce but using pesto, alfredo, or lemon olive oil would be delicious too. We also topped ours with vegan parmesan.

As always, if you make this and love it, please comment below or tag us on Instagram @pastabased.

4.37 from 22 votes
Homemade Vegan Ravioli Recipe
Prep Time
45 mins
Cook Time
5 mins
Dough Resting Time
30 mins
Total Time
1 hr 20 mins

Homemade Vegan Ravioli Recipe stuffed with Vegan Cashew and Tofu Ricotta Cheese. Covered in your favorite marinara sauce.

Course: Dinner, Entree, Pasta
Cuisine: Italian, Vegan
Keyword: pasta, ravioli
Servings: 6 servings
Calories per Serving: 302 kcal
Author: Pasta-based
To Make Vegan Ravioli Dough
  • 2 cups all-purpose flour (plus more for kneading and rolling)
  • 1/2 cup silken tofu
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
To Make Vegan Cashew Ricotta Cheese
  • 14 ounces firm tofu pressed
  • 2/3 cup raw cashews
  • 1/2 cup nutritional yeast
  • 2 tablespoons unsweetened almond milk
  • 4 cloves fresh garlic
  • 3 tablespoons lemon juice
  • 10 fresh basil leaves
  • 1/4 teaspoon salt
  1. In a food processor, add ravioli dough ingredients and process until a ball forms.

  2. Place the ball on a lightly floured surface and knead for 1-2 minutes.

  3. Cover in plastic wrap and set dough to rest in the refrigerator for 30 minutes.

How to Make Vegan Cashew Ricotta
  1. Place all Vegan Cashew Ricotta ingredients into a food processor and process until smooth.

  2. Once the ricotta is smooth, spoon it into a large piping bag and cut off the tip.

How to Roll the Ravioli Dough
  1. After 30 minutes of resting, remove 1/4 of the dough from the plastic wrap. Keep the rest of the dough covered to prevent it from drying out.

  2. Using a pasta machine, roll out the dough into a sheet on the #4 setting. Or use a rolling pin to roll the dough until very thin.

The Ravioli Mold Method
  1. Using a ravioli mold, place a sheet of dough on the bottom tray. Create a small indent for each ravioli, being careful not to tear the pasta dough. Pipe the cashew ricotta into each divot, filling evenly to the top of the mold. Place another sheet of pasta dough on top. Use a rolling pin and roll overtop the dough so that it seals. Repeat until you run out of dough.

The Cookie Cutter Method
  1. Using a small cup or cookie-cutter, cut dough into circles. Ball up the unused dough and roll it out again, repeat until you run out of dough. (You can also cut them into even squares with a sharp knife or pizza cutter.) Place a small amount of cashew ricotta in the center of the dough. This depends on the size of your circle. We used about a teaspoon of ricotta for a circle that was 2.5 inches wide. 

  2. Spread a small amount of water around the outside of the dough with your finger. Place another dough circle on top and press around the edges to seal. 

Cooking and Storing the Ravioli
  1. To cook – drop a few ravioli into salted boiling water for 4-5 minutes. They will start to float once they're almost finished. Remove with a slotted spoon. Don't overcrowd your pot, cook them in batches. Serve warm with your favorite sauce.

  2. Store raviolis in the freezer. Place raw raviolis flat on a baking sheet and into the freezer for a few hours so they don't stick together. Once frozen, you can store them together in a plastic freezer bag or tupperware. To reheat, boil in salted water for 6-7 minutes.

Recipe Notes
  • Depending on the size you cut your dough, this recipe can make up to 48 ravioli.
  • You can freeze them for later!
    To freeze, place raw raviolis flat on a baking sheet and into the freezer for a few hours so they don’t stick together. Once frozen, you can store them together in a plastic freezer bag or tupperware. To reheat, boil in salted water for 6-7 minutes.
  • We smothered ours in marinara sauce but using pesto, alfredo, or lemon olive oil would be delicious too.
  • We also topped ours with vegan parmesan.

Nutrition Facts
Homemade Vegan Ravioli Recipe
Amount Per Serving
Calories 302 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 489mg21%
Potassium 264mg8%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 1g1%
Protein 10g20%
Vitamin A 35IU1%
Vitamin C 4mg5%
Calcium 21mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Vegan Ravioli Recipe by Pasta-based