Dairy-Free Tortellini with Cream Sauce
Indulge in the perfect plant-based comfort food with this Dairy-Free Tortellini with Cream Sauce recipe! This vegan twist on classic Italian cuisine combines tender handmade tortellini filled with a creamy tofu ricotta filling and a luscious cashew-based cream sauce. Crafted from scratch, the pasta dough is soft and elastic, while the filling is rich and flavorful, thanks to nutritional yeast, lemon juice, and garlic powder. The velvety dairy-free cream sauce, blended from raw cashews and plant-based milk, is seasoned to perfection and pairs beautifully with the tortellini. This recipe is completely free of dairy, making it a delightful choice for vegans or those with dietary restrictions. Serve this dish piping hot, sprinkled with fresh basil, for a gourmet meal that's as satisfying as it is wholesome. Perfect for impressing guests or enjoying a cozy homemade dinner! Keywords: dairy-free tortellini, vegan cream sauce, homemade pasta recipe, plant-based comfort food, vegan Italian recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 0.5 teaspoons Salt
- 0.75 cups Warm water
- 2 tablespoons Extra virgin olive oil
- 1 block (14 ounces) Firm tofu
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 0.5 teaspoons Garlic powder
- 1 cup Raw cashews
- 1 cup Unsweetened plant-based milk (e.g., almond, oat)
- 0.5 cup Vegetable broth
- 0.5 teaspoons Onion powder
- 2 cloves Garlic, minced
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Prepare the tortellini dough: In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and add the warm water and olive oil. Mix until a shaggy dough forms.
Knead the dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Make the tofu ricotta filling: Crumble the firm tofu into a bowl. Add nutritional yeast, lemon juice, garlic powder, and a pinch of salt. Mix well until it resembles ricotta. Adjust salt to taste.
Roll and cut the dough: Divide the rested dough into 4 portions. Roll out one portion very thin (about 1 millimeter) on a floured surface. Cut into 3-inch squares or circles using a knife or cookie cutter.
Fill and shape tortellini: Place 1 teaspoon of tofu ricotta filling in the center of each square or circle. Fold the dough into a triangle (for squares) or a half-moon (for circles). Seal the edges tightly and bring the two opposite corners together, pinching firmly to shape into tortellini. Repeat with remaining dough and filling.
Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Prepare the dairy-free cream sauce: While the tortellini cook, blend soaked raw cashews, plant-based milk, vegetable broth, onion powder, and a pinch of salt in a high-speed blender until smooth.
Cook the sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in the blended cashew cream and stir constantly until thickened, about 5 minutes. Season with black pepper.
Combine and serve: Add the cooked tortellini to the cream sauce and gently toss to coat. Heat for an additional 2 minutes.
Garnish and serve: Serve hot, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 306.6 g | 111% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 14.5 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1180 mg | 91% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2352 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
