These zucchini raviolis are light yet satisfying. Vegan and grain free, this healthier take on a favorite comfort food will not disappoint.
You can store the extra vegan parmesan cheese in the fridge for a few weeks, it's great on just about everything.
Kite Hill's Almond Milk Ricotta is hands down the best non-dairy cheese out there. It is a little pricey but totally worth it.
1 cup raw cashews
3 tablespoons nutritional yeast
3/4 teaspoon salt
1/4 teaspoon garlic powder
4 medium zucchini
1 8oz. container of Kite Hill Almond Milk Ricotta
2 teaspoons vegan parmesan (see above)
1 teaspoon Italian seasoning
1 jar of your favorite marinara sauce
Preheat over to 375°
Add all ingredients for vegan parmesan to food processor and pulse until finely ground
Use a vegetable peeler to slice zucchinis into thin flat strips
In a medium bowl combine the ricotta, italian seasoning, and 2 teaspoons vegan parmesan
Lay two zucchini strips vertically, overlapping slightly. Lay another two strips horizontally overlapping slightly
Add a heaping tablespoon of ricotta filling to the center
Wrap up the vertical ends, then the horizontal ends, and flip so the seam side is now on the bottom
Place in baking dish and top with marinara as desired
Bake for 20-25 minutes
Top with additional parmesan and serve