Best Vegan & Gluten-Free Ravioli with Creamy Garlic Sauce - Oil-Free!

coconut cream

🥗Healthier: cashew cream

💰Cheaper: silken tofu

Cashew cream offers a similar creaminess with fewer calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is often less expensive and still provides a cheesy flavor.

Cut and clean an organic pumpkin, then bake it.

Scoop out the cooked pumpkin and place it in a bowl.

Add hemp hearts, nutritional yeast, black pepper, garlic granules, and nutmeg to the pumpkin and mix well to make the filling.

In a separate bowl, combine chickpea flour, arrowroot powder, psyllium husk, salt, and ground flax to make the dough.

Mix the dough ingredients with water until the consistency is like Play-Doh, then cover with a wet paper towel.

For the sauce, combine mushroom vegetable broth, nutritional yeast, a clove of garlic, salt, sage, and baked white sweet potatoes in a blender.

Blend until smooth to create the sauce.

Roll out the dough to about 2 to 3 mm thick using a pasta maker or rolling pin.

Cut the dough into 3-inch circles and fill with the pumpkin mixture, sealing the edges with water.

Boil water and add the ravioli, cooking until they rise to the top.

Remove the ravioli from the water and place them on a plate.

Add the sauce to the ravioli, then garnish with fresh thyme and crushed red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens