Raw Beet Ravioli with Chashew Cream

This is an easy to make delish recipe! It requires a few ingredients, and the end result would be an empty plate... if you know what that means!

NOTE: make sure you take your time to make these, as cashew and beets need to be soaked or marinated for a minimum of 1 hour.

Now, lets and make these, shall we?

INGREDIENTS - Full list

For the beetroot Ravioli

• 2 large beets, peeled and sliced into paper-thin rounds (best to use a mandolin, watch your fingers please!)

• 1 cup Cashew Cream Cheese (you’ll need to make this before anything else)

Garnish (optional):

• Fresh minced chives

• Aged balsamic vinegar

• Freshly ground black pepper, to taste

• Sea salt, to taste

For the Marinade

• 1/4 cup olive or garlic oil

• Juice from 1 lemon

• Sea salt, to taste

• Freshly ground black pepper, to taste

For the Cashew Cream Cheese (makes 2 cups)

• 2 cups raw cashews, soaked for a few hours or overnight in water, to soften

• 1/2 cup water

• 2 tablespoons lemon juice

• 1 tablespoon nutritional yeast (it will give the cheesy flavor)

• 1/2 teaspoon sea salt

• ground black pepper, to taste

Optional

• 1 1/2 tablespoons finely diced chives

• 1/4 cup finely minced parsley

• 1 1/2 tablespoons finely minced shallots or red onion

INSTRUCTIONS

How to make the Cashew Cream Cheese

1. Blend the soaked cashews with the rest of the ingredients in a high-speed blender, until creamy and smooth.

2. Pause often to scrape sides of the blender and fold ingredients to ensure a creamy texture.

3. Taste and adjust seasoning if necessary + add any optional ingredients, mixing thoroughly.

4. Place in the fridge while you prep the other ingredients.

Next, prepare the beets marinade:

1. combine olive oil, lemon juice, salt, and pepper in a bowl.

2. add sliced beets and marinate for at least 1 hour to overnight.

Once the beets are ready, its time to prepare the Raviolis!:

1. Lay one sliced and marinated beet on a flat surface or a serving plate

2. Place a ½ tablespoon of the cashew cheese onto half of each slice, then fold the other half over the cashew cheese, pressing down gently to seal them.

3. Serve: Place 6 to 8 ravioli on each plate, or all of them on a big serving plate.

4. Garnish with minced chives, or a drizzle of aged balsamic vinegar, cracked pepper, and a pinch of sea salt if using.

5. Enjoy my friends!!!

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