Zucchini Ravioli with Cashew Cheese


I've been on a zucchini rage lately! As usual, I'm trying to keep carbs low but also trying to sub things out that are high in fat like dairy. As I've been experimenting with cheese substitutes and healthier alternatives my body is definitely feeling better and less bloated and I'm getting higher doses of veggies which is always a great thing! My friend came over for #SundayDinner over the weekend, which was inspired by a video I came across on Facebook by Delish. It was this really cool Zucchini Ravioli with ricotta, egg and cheese. All the things that taste so good but aren't necessarily the best for us. So, I started to think about the ways I could make the same recipe, but a healthier version and alas my recipe for Zucchini Ravioli was born.

This recipe has some simple substitutions that make it a healthy and really light meal that you can eat a ton of and not feel guilty for.

A few quick facts healthy perks:

  • zucchini in place of pasta

  • cashew "cheese" in place of ricotta

  • yogurt lactose free cheese instead of mozzarella

  • no meat (but feel free to add in some for extra protein)

  • spinach for extra veggies!

Here is the simple recipe that you can tailor to your needs whether you want to toss in some ground turkey or beef, use soy cheese, add more herbs into the cashew cheese, etc!


  • 3 medium zucchini

  • Cashew Cheese

  • 1 bag fresh baby spinach

  • tomato sauce (I used my homemade version here but regular tomatoes instead of heirloom!)

  • mozzarella, soy or lactose free cheese

  • olive oil


  1. Preheat the oven to 350 degrees F and coat your baking pan with a little bit of olive oil to prevent sticking

  2. If you are using my tomato sauce recipe, make ahead and set aside

  3. Make the Cashew Cheese according to the recipe and set aside

  4. Create the "noodles" by slicing your zucchini in half length wise. Using a vegetable peeler or mandolin, create thin flat strips of the zucchini, until you have used most of it. Continue with the other zucchinis and set aside. (You need 4 strips for each "ravioli" to keep that in mind when figuring out how many pieces you need to slice.)

  5. Sauté spinach in about a tablespoon of olive oil and stir into the cashew cheese (optional, I find it a great way to add in extra veggies!)



  1. Start building the ravioli by laying 2 pieces so that they slightly overlap lengthwise. Lay 2 more strips overtop so that they overlap perpendicular. You should have a "T" or cross shape.

  2. Use a small spoonful (about a tablespoon) of Cashew Cheese/Spinach mixture and drop in the middle of the zucchini strips.

  3. Bring the ends of the strips together over the center, overlapping each other to cover the mixture. Cross the other ends of the strips to close the zucchini into a square and flip over, placing it into the baking dish.

  4. Bake at 350 degrees F for 15 minutes.

  5. Take out and apply sauce and mozzarella/soy/lactose free cheese on top

  6. Bake for an additional 10 minutes, or until cheese on top melts

  7. Top with additional basil and enjoy!!! Serving size is about 2-3 pieces.