When it comes to the filling for your tortellini, you have a number of options at your fingertips for dairy-free cheese alternatives. Vegan cheese, particularly vegan ricotta, is a great go-to option! If you’re short on time, opt for a pre-made vegan ricotta, like Kite Hill‘s plant-based almond milk ricotta alternative (which is also gluten-free and kosher).
Or, if you’ve got the time and are looking to hone your skills in the kitchen, try making your own homemade vegan cheese in three simple steps, with a bag of cashews as the base. The method results in a fluffy, ricotta-like texture and creates the perfect non-dairy filling for homemade tortellini. While you’re at it, you can also use cashews to make a creamy vegan pasta sauce to toss your homemade tortellini in, or go the more traditional route with a vegetable-based broth.
Beyond a cheese alternative, you can also pack your tortellini with veggies like spinach or even meat substitutes, as recommended by MasterClass, like beef or chorizo crumbles. And when preparing any kind of pasta at home, remember to make sure to avoid these common mistakes you’re making with pasta.