Red Wine and Raw Beet Ravioli with Cashew Cheese
Author: 
Recipe Type: Main
Cuisine: Vegan
Serves: 4 servings
 
Ingredients
for the cashew cheese:
  • 1 cup raw cashews, soaked 2 hours (or overnight), rinsed and drained
  • ΒΌ cup filtered water
  • juice from 1 lemon (about 2 tablespoons)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons white miso
  • 2 teaspoons extra virgin olive oil
  • fine sea salt, to taste
for the ravioli:
  • 1 bunch beets (at least 2 inches diameter), sliced very thin
  • 1 apple, cored and diced
  • 1 handful chopped walnuts
  • 1 small handful fresh sage leaves, torn
Instructions
  1. Make the cashew cheese: Add all of the ingredients to a high-speed blender. Process until smooth and creamy. Taste and adjust seasoning if necessary. Refrigerate for at least 1 hour.
  2. Make the ravioli: Arrange half the beet slices flat on a work surface. Place a dollop of cashew cheese onto half of each slice, then fold the other half over the cashew cheese, pressing down gently to seal them. Sprinkle each ravioli with diced apple, walnuts, and fresh sage.
Notes
It's best to use a mandolin to slice the beets very thin (they should be 1/16 inch or less).
Recipe by Honest Cooking at https://honestcooking.com/red-wine-and-raw-beet-ravioli-with-cashew-cheese/