Description
Vibrant raw beet ravioli, filled with creamy cashew cheese and topped with crunchy walnuts and sage. A light, refreshing vegetarian main course.
Ingredients
Units
Scale
- 1 cups (237 ml) raw cashews
- 1/4 cup filtered water
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) nutritional yeast
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp white miso
- 2 tsp extra virgin olive oil
- Salt
- 1 bunch beets
- 1 apple
- 1 handful chopped walnuts
- 1 handful fresh sage leaves
Instructions
- Soak the raw cashews in warm water for at least 2 hours, or overnight in the fridge. Drain and rinse well.
- Make the cashew cheese: add the soaked cashews, filtered water, lemon juice, nutritional yeast, apple cider vinegar, white miso, olive oil, and a pinch of salt to a high-speed blender. Process until completely smooth and creamy. Taste and adjust seasoning. Refrigerate for at least 1 hour to firm up.
- Using a mandoline or very sharp knife, slice the beets into paper-thin rounds, about 1/16 inch thick. You need two slices per ravioli.
- Dice the apple into small, fine cubes. Roughly chop the walnuts. Pick the sage leaves from their stems.
- Assemble the ravioli: lay half the beet slices flat on a work surface. Place a heaping teaspoon of cashew cheese in the center of each. Top with a second beet slice and press the edges gently to seal.
- Arrange the ravioli on a platter. Top each with a few cubes of apple, a scattering of chopped walnuts, and a fresh sage leaf. Drizzle lightly with olive oil before serving.
Notes
- For optimal cashew creaminess, soak cashews in hot water for at least 30 minutes before blending.
- To prevent the beets from bleeding, wear gloves while handling them.
- Store assembled ravioli in an airtight container in the refrigerator for up to 2 days; consume within 24 hours for best texture.
- Prep Time: 25 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 5
- Protein: 7