Tortellini has always been my all-time favorite pasta. I just love those little filled pasta pillows! As someone who eats plant-based most of the time, I wanted to recreate that comfort food feeling without eggs or dairy.
This vegan tortellini recipe hits all the right notes: creamy, cheesy filling; tender pasta; and a choice of tomato or cream-based sauces that make it a cozy classic any night of the week.
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What Makes This Vegan Tortellini Recipe Special
This vegan tortellini recipe brings the magic of traditional filled pasta into the plant-based world, without sacrificing flavor or texture. Instead of dairy ricotta, we use a creamy almond ricotta (or vegan cream cheese, if you prefer).
And while making your own tortellini may sound like a challenge, it’s simpler than you’d think—especially with shortcuts like a food processor or store-bought vegan wonton wrappers. You’ll end up with a comforting, cheesy, sauce-ready pasta that feels like a big warm hug.
Shopping List
pasta dough
- all-purpose flour
- semolina flour
- salt
- warm water
- olive oil
Filling
- almond ricotta (or vegan cream cheese). If you’d like to make your own vegan ricotta, check out or recipe here.
- nutritional yeast
- lemon zest
- garlic powder
- salt and black pepper
Optional ingredients and tools:
- vegan parmesan for topping
- tomato or cream-based vegan pasta sauce (marinara, alfredo, or pesto
- rolling pin or pasta machine
- piping bag or zip-top bag (for filling)
- plastic wrap
- baking sheet
Instructions
Make the Pasta Dough
In a large mixing bowl or food processor, combine the all-purpose flour, semolina flour, and salt. Slowly add warm water and olive oil while mixing until a shaggy dough forms.
Knead the Dough
Transfer the dough to a floured surface. Knead for about 8–10 minutes until smooth. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
Make the Almond Ricotta Filling
In a bowl, stir together almond ricotta, nutritional yeast, lemon zest, garlic powder, salt, and pepper until creamy. Transfer to a piping bag, if using.
Roll Out the Dough
Divide dough in half and roll out each piece thinly using a pasta roller or rolling pin. You want it thin but not transparent—about 1/16 inch.
Cut and Fill the Tortellini
Cut dough into 2.5-inch squares or circles. Pipe or spoon a small amount of filling in the center. Fold into a triangle (or half-moon for circles), press edges to seal, then bring the corners together to form the tortellini shape.
Cook the Tortellini
Bring a large pot of water to a boil. Salt the water and gently drop in the tortellini. Boil for 3–4 minutes or until they float. Remove with a slotted spoon.
Serve and Enjoy
Toss cooked tortellini with your favorite sauce, a tomato broth with sautéed mushrooms, or a swirl of pesto with grape tomatoes. Sprinkle with vegan parmesan and enjoy!
Why This vegan tortellini Recipe Works
Using a mix of all-purpose and semolina flour gives the pasta dough the perfect bite, while almond ricotta or vegan cream cheese brings creaminess to the filling without dairy. A bit of lemon zest brightens the flavor, and nutritional yeast adds a signature cheesy kick.
You can prep the dough and filling in advance, making this feel doable even on a busy weeknight. Plus, these freeze beautifully, so you can make a big batch and save some for later.
Variations to Try
Swap the almond ricotta for tofu ricotta.
Want a heartier filling? Try mixing in sautéed spinach or finely crumbled soy curls. If you’re short on time, use store-bought vegan wonton wrappers to skip the pasta-making step altogether.
For soup lovers, toss a few of these into a rich vegetable broth with diced tomatoes and Italian seasoning for an easy vegan tortellini soup.
Tips to Keep It Fresh
Make sure your dough isn’t too dry or sticky—adjust with a splash of water or dusting of flour as needed. Store uncooked tortellini on a parchment-lined baking sheet in the fridge for up to 2 days or freeze in a single layer before transferring to a bag.
Cook from frozen, just add an extra minute or so to the boil time. Leftovers? Toss them with olive oil and roasted veggies or reheat gently in a sauté pan with a splash of non-dairy milk to loosen the sauce.
Cheesy Vegan Tortellini
Ingredients
For the Dough
- 1 ½ cups all-purpose flour
- ½ cup semolina flour
- ½ teaspoon salt
- ½ cup warm water
- 1 tablespoon olive oil
For the Filling
- ¾ cup almond ricotta or vegan cream cheese like Kite Hill
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- salt and black pepper to taste
Optional
- vegan parmesan for topping
- tomato or cream-based vegan pasta sauce like marinara, pesto, or alfredo
To wrap it up, this vegan tortellini recipe is classic homemade comfort food. With just a few pantry staples and some plant-based ingredients, you can create a pasta dish that’s customizable, freezer-friendly, and delicious.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
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FAQ
Can I freeze vegan tortellini?
Yes! Lay them in a single layer on a baking sheet, freeze until solid, then store in a freezer-safe bag. Cook from frozen—no need to thaw.
What sauce goes best with vegan tortellini?
Tomato-based sauce like marinara or a creamy vegan alfredo both work well. You can also toss them in olive oil with Italian herbs and sautéed mushrooms.
Can I use store-bought vegan wonton wrappers?
Absolutely. Just check that they’re egg-free. They make the process quicker and are great for beginners.
How long does vegan tortellini last in the fridge?
Uncooked tortellini can be stored in the fridge for up to 2 days. Cooked tortellini keeps for 3–4 days in an airtight container.
What’s a good vegan substitute for ricotta?
Almond ricotta, vegan cream cheese, or blended sunflower seeds with lemon juice and nutritional yeast all make great alternatives.
