
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
Blend the soaked cashews with the rest of the ingredients in a high-speed blender, until creamy and smooth.
Pause often to scrape sides of the blender and fold ingredients to ensure a creamy texture.
Taste and adjust seasoning if necessary + add any optional ingredients, mixing thoroughly.
Place in the fridge while you prep the other ingredients.
Next, prepare the beets marinade:
combine olive oil, lemon juice, salt, and pepper in a bowl.
add sliced beets and marinate for at least 1 hour to overnight.
Once the beets are ready, its time to prepare the Raviolis!:
Lay one sliced and marinated beet on a flat surface or a serving plate
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.
Serve: Place 6 to 8 ravioli on each plate, or all of them on a big serving plate.
Garnish with minced chives, or a drizzle of aged balsamic vinegar, cracked pepper, and a pinch of sea salt if using.
Enjoy my friends!!!
P.S: If sticking to new habits - like eating healthier or planning weekly meals - tends to get lost in translation, you’re not alone dear one. Getting consistent is a big deal for your wellbeing. That’s why I created the Bring your Healthy Back Program, to guide you & support you each step of the way.
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