Ricotta Vegana
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This recipe is incredibly simple and versatile. It doesn't taste like a normal ricotta with cow milk, but it has a very similar texture, and a mild and versatile taste,
30 minutes#
Pesto al basilico
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Pesto is a typical condiment for pasta, very popular in Italy. And we can make fresh pesto by taking the leaves directly from a basil.
Linguine al pesto di barbabietola
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This is a recipe that we learnt as a vegeterian recipe (with cheese in it), and made vegan using cashews and nutritional yeast. It's incredibly delicious, especially because I am not a beetroot fan, but this one is just amazing. It is also quite oily, so don't eat it too often! 
Besciamella
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You're not going to use this recipe on its own, but you will use it to complement other dishes (e.g. lasagna, crespelle...).
Polpette di lenticchie
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These are suuuuper simple, to make and also in taste. I often make them when I don't know what to do.