Recipe Tip: Vegan: Cashew-Truffle-Cream Tortellini - Falstaff

Instructions

1. Step 1

   Knead all the ingredients in a food processor to a smooth dough.

2. Step 2

   Let the dough rest briefly and then roll it out.

3. Step 3

   Strain the pine and cashew nuts and blend in a blender with the remaining ingredients to a fine cream. Season to taste.

4. Step 4

   Quarter the figs and combine in a pan with the balsamic vinegar, lavender syrup and white wine. Reduce and sautè.

5. Step 5

   Peel the shallots and cut them into small cubes.

6. Step 6

   Briefly fry the shallots in a little oil. Before they turn brown, add the mushrooms and dried porcini and fry briefly.

7. Step 7

   Deglaze with white wine and vegetable stock and reduce. Mix well, add cream and margarine.

8. Step 8

   Season to taste with salt and vinegar, then beat until frothy.

9. Step 9

   Cut the pumpkin and mushrooms, peel the shallots and cut them into small cubes.

10. Step 10

    Lightly fry the shallots and mushrooms and the butternut squash in a little oil.

11. Step 11

    Season to taste.