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

1. Soak cashews overnight for 4-12 hours or bring water to a boil, remove from heat, and soak cashews for 15-20 minutes.
2. Drain soaked cashews and add to the bowl of a food processor.
3. To the food processor, also add arrowroot starch (for thickening), nutritional yeast, garlic, salt, vegan parmesan cheese, and 2 cups of almond milk.
4. 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.
5. 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.
6. Enjoy atop SoyBoy Tofu Ravioli, adding Vegan Parmesan Cheese and roasted vegetables.

Print Recipe

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.)

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