X
Menu
X

Cavatelli & Nutty Cow Ricotta – Cooking with The Vegan Zombie

Follow us:
Twitter: http://twitter.com/theveganzombie
Facebook:: http://facebook.com/zombiegate
Webpage: http://theveganzombie.com/
Youtube: http://youtube.com/zombiegate
Instagram theveganzombie

Cavatelli
Nutty Cow Ricotta 1/2 cup http://www.nuttycow.com/
1/2 cup silken tofu
1 tbsp olive oil
1 tsp sea salt
2-3 cups unbleached white flour (add 1/2 cup at a time till you get a firm dough)

If you don’t have Nutty Cow Cheese use the following.
1 package silken tofu
2 cloves shredded garlic
1 tbsp finely minced basil
1 tbsp lemon juice
1 tbsp olive oil
1 tsp sea salt
2-3 cups unbleached all purpose white flour

wrap dough in shrink wrap and refrigerate for 2 hours
use floured surface and cut in to smaller pieces and roll
dough out. Cut in small nuggets and use fork to shape pasta.
Or use cavatelli machine. http://full.sc/UlOdKE

Store pasta in cool dry place overnight.
Boil in pot of water until done 8-10 mins
Serve with sauce and enjoy!!

The Vegan Zombie

 

You Might Also Liked

Vegan Blue Cheese & Smoked Mozzarella Grocery Haul NOT on a Budget Inari Sushi Recipe Beyond Burger & Pretzilla Buns at Vegan Meet Up Whats in the Box? Opening Mail Easy Cheesy Vegan Pizza We Went To Stephen King’s House and Ate Lots of Food Meatball Subs – Vegan Zombie & No Egg Craig

One thought on “Cavatelli & Nutty Cow Ricotta – Cooking with The Vegan Zombie

Mary says:

I love the attitude! Please keep making awesome videos! Do you think that dough recipe would work good for vegan raviolis? That might just be my next project!!

Leave a Reply

Leave a Reply

Help us out

Our Friends!

Vega - Clean, Plant-based Nutrition




blendtec blender

affiliate_link




iFood

Top 50 Vegan Blogs


Vegan Cuts

Vegan Beauty Essentials