This Vegan Sweet Potato Ravioli is super easy to make and so delicious! Even meat eaters will love this dish!
This is a simple, healthy, tasty recipe that I have eaten several times at one of my best friend’s cafe in Miami, which is called Veganaroma Cafe’. If you’re ever in the Miami area I highly recommend you stop by there for some delicious healthy vegan food! 🙂
I decided to try and make this at home, since I’m no longer living in Miami. I slightly altered it a bit by doing my own special marinara sauce using different herbs and sun-dried tomatoes.
This recipe is mostly raw but the sweet potatoes are partly cooked. This has such a delicate intense flavor that will surely surprise you!
I hope you love this as much as I did! It’s:
- Healthy
- Vegan
- Savory
- Easy to make
- Filling
- and totally Orgasmik!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Vegan Sweet Potato Ravioli
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 2
- Category: Vegan
- Cuisine: Raw
Ingredients
For the Marinara:
- 1/4 cup Sun-Dried Tomatoes
- 2 Tomatoes, seeds and stem removed
- Pinch of Salt/Pepper
- 2 cloves Garlic
- 4 Tbs EVOO (extra virgin olive oil)
- 5 Basil Leaves
- 1 tsp dried Oregano
For the Pesto:
- 1 cup Basil Leaves
- 2 cloves Garlic
- 2 1/2 tsp Cashews
- 4 Tbs EVOO (extra virgin olive oil)
- Pinch of Salt and Pepper
For the Cashew Cheese:
- 1 cup Raw Cashews, soaked for at least 2 hours (up to 10, or overnight is fine), drained, and rinsed
- 2 Tbs Nutritional Yeast
- 2 Tbs fresh Lemon Juice
- 1/4 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Pinch of Nutmeg
- 1/2 cup water
For the Ravioli:
- 1/4 of 1 large Sweet Potato
- Chopped Sun-Dried Tomato pieces for garnish
- Sprinkle of Vegan Parmesan Cheese for garnish (I use Follow Your Heart brand)
Instructions
For the Marinara:
- Add all of the Marinara ingredients to a food processor and blend for about 30 seconds until smooth.
For the Pesto:
- Add all ingredients for Pesto to a food processor and blend for about 30 seconds until smooth.
For the Cashew Cheese:Â
- Place the Cashews, Nutritional Yeast, Lemon Juice, Garlic Powder, Salt, and Pepper in a food processor. Pulse repeatedly to break the Cashews down until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula in-between pulses.
- Turn the food processor back on and with it running, drizzle in the water and let the Cashews process for about 10 seconds. Stop and scrape the sides down with a spatula. Continue processing for 1-2 minutes or until Cashew Cheese is smooth and thick, add extra water if needed. The consistency should be similar to hummus.
- Taste the Cashew Cheese and add Lemon, Salt, Pepper to taste.
For the Ravioli:
- Wash and peel Sweet Potato.
- With a mandoline slicer, slice Potato into 1/8 inch thin pieces using the thickest part of Potato, creating about 16-20 slices.
- Fill a large frying pan with water, just covering the bottom of the pan (about 1 cup).
- Bring water to a boil, add Potato slices, boil for 30 seconds, flip and boil for 30 more seconds.
- Layer on a plate in order: a spoonful of Marinara, Potato slice, spoonful of Cashew Cheese, Potato slice, spoonful of Pesto, a piece of Sun-Dried Tomato, a sprinkle of Vegan Parmesan Cheese
- Repeat each layer.
- Serve immediately.
- Enjoy!
Notes
You will have extra Marinara, Pesto, and Cashew Cheese that you can use for a variety of other dishes.
Marinara, Pesto, and Cashew Cheese will keep for up to 6 days in an airtight container in the fridge.
Have all of your sauces prepped before starting the Potatoes.
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