Ravioli Vegan

250 g rice flour
½ tsp salt
2 tbsp rice bran oil
½-¾ cup water
FILLING:--
½ cup raw cashews, soaked
1 pack of tofu
2 tbsp rice bran oil
3 cloves of garlic, peeled
1 tsp SIDS SALT & PEPPER
2 tsp thyme
¼ cup lemon juice
½ cup basil leaves, cut in strips
1 tsp SIDS CRAZY SALT
½ cup sun dried tomatoes, chopped
½ red onion, chopped

For the filling: Start by rinsing your cashews. Peel the garlic but leave it whole. Juice the lemon and then put the cashews, lemon, oil and garlic into a food processor or blender. Blend until smooth, scraping down the sides if need be. Cut tofu into chunks and then crumble it in. You will probably have to work in stages. Carry on until all the tofu is combined. It should be smooth. Add in the thyme and SIDS SALT & PEPPER and blend to incorporate. Fold in the basil and tomatoes.
For the dough: Place all your dry ingredients in a bowl and add half a cup of the water and the oil. Mix the dough with your hands until it forms a shaggy mass. If needed, add more water. Once the dough has come together, tip it out onto a lightly floured surface and knead for 10 minutes until smooth and glossy, then leave covered to rest for 10 minutes.
While the dough is resting, prepare the cashew cheese filling by blitzing the filling ingredients, including SIDS CRAZY SALT, in a food processor.
Cut the dough into 4 equal pieces and roll each piece out very thinly then dust the ravioli mold with flour. Lay one piece of dough over the ravioli mold and put a teaspoon of filling into each ravioli. Lay the second piece of dough over the top and lightly run a rolling pin over the top to seal the dough. Using a knife, cut the dough into the separate ravioli and gently remove them from the mold. Use a fork to crimp the edges. Repeat for the remaining dough.
Cook the ravioli in a large pan of salted boiling water for around 5 minutes.