Description
To celebrate National Ravioli Day on March 20th in plant-based style, we wanted to dress up our Tofu Ravioli with a little something special. So instead of heading down a red-sauce rabbit hole, we sought out the perfect vegan alfredo sauce for a weeknight dinner. By combining a few recipes, we came up with our take on a creamy, dairy-free white sauce to pair with either variety of SoyBoy Tofu Ravioli. For the purpose of the photos, we used Verde ravioli on this occasion.
Servings: 3
Instructions
- Soak cashews overnight for 4-12 hours or bring water to a boil, remove from heat, and soak cashews for 15-20 minutes.
- Drain soaked cashews and add to the bowl of a food processor.
- To the food processor, also add arrowroot starch (for thickening), nutritional yeast, garlic, salt, vegan parmesan cheese, and 2 cups of almond milk.
- Blend on high until smooth, scraping down the sides as needed. Gradually add more almond milk until sauce reaches a creamy consistency. Taste and adjust flavor as needed, adding more salt, garlic, nutritional yeast or vegan parmesan.
- Transfer to a skillet and cook over medium-low heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more almond milk if needed to thin, or cook longer to thicken.
- Enjoy atop SoyBoy Tofu Ravioli, adding Vegan Parmesan Cheese and roasted vegetables.
Ingredients
- Alfredo Sauce
- 1 1/4 cups Raw Cashews, soaked
- 1 Tbs. Arrowroot Starch
- 3 Tbs. Nutritional Yeast
- 2-3 cloves garlic crushed
- 1/2 tsp. salt (add more to taste)
- 2 Tbs. Vegan Parmesan Cheese (plus more for serving)
- 2 cups Unsweetened Almond Milk (or your choice of plant-based milk)
- For Serving
- 1 10-oz package SoyBoy Tofu Ravioli (Original or Verde)
- Vegan Parmesan Cheese
- Roasted Vegetables of your choice (tomatoes, peppers, mushrooms, broccoli, etc.)
