Go Back

Red Wine and Raw Beet Ravioli with Cashew Cheese

Amanda Maguire
Course Main
Cuisine Vegan
Servings 4 servings


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


  • 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).