1cupraw cashewssoaked 2 hours (or overnight), rinsed and drained
juice from 1 lemonabout 2 tablespoons
1tablespoonapple cider vinegar
2teaspoonsextra virgin olive oil
fine sea saltto taste
for the ravioli:
1bunch beetsat least 2 inches diameter, sliced very thin
1applecored and diced
1handful chopped walnuts
1small handful fresh sage leavestorn
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.
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.
It's best to use a mandolin to slice the beets very thin (they should be 1/16 inch or less).