Crockpot Creamy Cheesy Tortellini (but make it VEGAN)

Thank you to Erin Ramona for sharing this delish recipe! I love when I find vegan recipes that the entire family will love!

So this is the video https://www.tiktok.com/t/ZTRUqFJsu/ Erin based her recipe on however she switched up a few things!

She followed the basics of the recipe, however, she did NOT put the tortellini in at the beginning.

Here are her basic instructions and the ingredients she used!

Then let it cook for another 2 hours. She cannot stand smushy pasta and she knew if she put it in all together, the tortellini would become mush.

Notes: She used 2 cups veggie stock roughly.

I’m thinking a cheaper (but less rich) version of the cream sauce would be cashews, veggie stock and tomato paste in a blender. I make that version of cream rosa pretty often for penne pasta but it would be so delicious with these tortellini and other fixings!

check out pictures of the process below which show the vegan ingredients she used to substitute for ones in the original recipe!

For cream cheese she used: Tofutti (no milk) cream cheese

For shredded cheese she used: Violife Mexican style shreds (vegan)

For sausage she used: Impossible sausage made from plants (savory)

For tortellini she used: Kitehill ricotta made with Almond milk

Crockpot Creamy Cheesy Tortellini (but make it VEGAN)

I made the sauce with veggie stock, cream cheese, canned tomatoes, and seasonings to start. I let that sit for 2 hours (whisked) and then added the frozen tortellini, spinach, cooked sausage, and shredded cheese. Then let it cook for another 2 hours. She cannot stand smushy pasta and she knew if she put it in all together, the tortellini would become mush. Notes: She used 2 cups veggie stock roughly. I’m thinking a cheaper (but less rich) version of the cream sauce would be cashews, veggie stock and tomato paste in a blender. I make that version of cream rosa pretty often for penne pasta but it would be so delicious with these tortellini and other fixings! For cream cheese she used: Tofutti (no milk) cream cheese For shredded cheese she used: Violife Mexican style shreds (vegan) For sausage she used: Impossible sausage made from plants (savory) For tortellini she used: Kitehill ricotta made with Almond milk