Vegan Rigatoni Bolognese With Basil Cashew Ricotta

The Newfoundyorker
by The Newfoundyorker
3 Servings
1 hr 20 min

Is it just me, or are tofu and cashews capable of amazing things? Arguably two of the most versatile vegan cooking staples, they’re both on display in this incredible combo. The "meat" in this vegan bolognese is made from tofu and walnuts, and I got the recipe from one of my vegan food and photography idols, Teri-Ann Carty. I was lucky enough to meet Teri-Ann in person when we discovered that she lives on the same street as my sister (!), and now I’m happy to call her a friend! Check out her instagram or blog for some of the most eye-catching and mouth-watering foods on the internet.

To her tofu walnut bolognese, I added my own creation of Cashew Basil Ricotta. I just love experimenting with cashews - they are some of the most capable nuts out there! I have used this ricotta in vegan lasagna, and wanted to add a bit of that creaminess to this recipe as well. Cashew ricotta also works well with other herbs like parsley and sage - it just depends what you’re pairing it with. Sometimes I just slather it on a slice of baguette and call it dinner.

Vegan Rigatoni Bolognese with Cashew Basil Ricotta

Cashew Basil Ricotta

Tofu Walnut "Meat"

Vegan Rigatoni Bolognese With Basil Cashew Ricotta
Recipe details
  • 3  Servings
  • Prep time: 40 Minutes Cook time: 40 Minutes Total time: 1 hr 20 min
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Tofu Walnut "Meat"
  • 1.5 c walnuts
  • 1 package extra-firm tofu, drained and pressed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne
  • 1/2 tsp smoked paprika
  • 1 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tbsps tamari
  • 1 tbsp vegan Worcestershire sauce
  • 2 tbsps tomato paste
Marinara sauce
  • 1 16 oz can Tomato sauce
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsps tomato paste
  • Pinch of cayenne (optional)
  • Salt and Pepper to taste
  • Pasta of choice
Basil Cashew Ricotta
  • 1.5 c whole raw cashews, soaked in warm water for at least 30 minutes
  • 1 clove garlic
  • 1/2 tsp onion powder
  • Juice of one large lemon
  • Salt to taste
  • Large handful of basil
  • Up to 1/2 cup water
For the Cashew Basil Ricotta
Add all ingredients except the water to a food processor or blender and blend.
Gradually add water, until the ricotta has desired consistency.
For the Tofu Walnut "Meat"
Pre-heat the oven to 350F
Crumble walnuts in a food processor until pea-sized. There will also be some crumbs which is fine.
Mash tofu with a fork, or hands, until pea-sized.
Whisk wet and dry ingredients together, and combine with walnut and tofu mix.
Spread on parchment-lined baking sheet and bake at 350F for 35 minutes, stirring halfway to ensure even baking.
For the Marinara Sauce
Saute the onions and then add garlic.
Add tomato paste and cook for 1 minute
Add tomatoes and cayenne, and simmer for 30 minutes
Cook pasta
Combine marinara sauce and tofu walnut meat according to your own preferences for meat to sauce ratio. Add pasta. Top with Ricotta!
  • You might have noticed the peep of green in the sauce - I threw in some kale because I had it - a little spinach would work too!