HOMEMADE VEGAN CHEESE TORTELLINI [MADE BY HAND + NO EQUIPMENT] | PLANTIFULLY BASED

vegan cream cheese

🥗Healthier: cashew cream

💰Cheaper: silken tofu

Cashew cream offers a similar texture with fewer additives.

vegan parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated almonds

Nutritional yeast provides a cheesy flavor with lower cost.

Start with 3 cups of all-purpose flour in a bowl.

Break up any clumps in the flour with a spoon.

Add salt and optional turmeric to the flour and mix together.

Add olive oil to the flour mixture and mix lightly.

Gradually add warm water (between 1 cup to 1.5 cups) a little at a time, mixing after each addition until the dough starts to come together.

Once the dough is mostly combined, knead it by hand until smooth and soft, adding more water if needed.

Place the dough in a bowl with a little oil and cover it to chill in the fridge for about 1 hour.

While the dough chills, prepare the filling by crumbling about 3/4 of a block of tofu into a bowl.

Add nutritional yeast, salt, and 1/3 cup of almond milk to the crumbled tofu and blend until smooth, adjusting the consistency as needed.

Taste the filling and add more salt if necessary, then mix in a little vegan cheese and refrigerate the filling.

After chilling, take the dough out of the fridge and cut it in half, wrapping one half to keep it from drying out.

Flour the counter and roll out the dough into a thin sheet, about 15 minutes of rolling until it's almost see-through.

Cut out circles from the rolled dough using a biscuit cutter or glass.

Line half of each circle with water and place a small dollop of filling in the center.

Fold the circle in half to create a half-moon shape and seal it tightly.

Take the top of the half-moon and fold it back to create a rectangle shape.

Wrap the two ends around your thumb to form the tortellini shape, sealing it well.

Repeat the process for all dough circles, keeping them covered to prevent drying out.

Cooking Techniques

Equipment Needed

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