Cheesy Vegan Ravioli Filling

Cheesy Vegan Ravioli Filling
Prep time
Total time
This recipe was sent in by viewer Christina. She has a food blog at "I don't eat dairy and I'm starting to try to stay away from soy products. It can be hard to do! I found the idea from <a href=" " target="_blank">this raw vegan recipe</a> (but it ends up getting cooked anyway). I found I had to adjust the amounts &amp; adding nutritional yeast helps. Also, there was way to much lemon juice in the original recipe for me."
Serves: 2 cups filling
  • 1½ cups pine nuts (soaked 1 hour)
  • ½ cup whole macadamia nuts (soaked 1 hour)
  • 1 tablespoon lemon juice (or more to taste)
  • 1 tablespoon nutritional yeast
  • ¼ cup frozen spinach (defrosted & squeezed dry) handful basil leaves olive oil salt pepper
  1. Add everything to a food processor.
  2. Pulse & add water until you get the consistency you want.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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