Raw Beet Ravi­oli with Ve­gan Cashew Cheese

Raise Vegan - - Recipes -

In­gre­di­ents

Serves 8 as an ap­pe­tizer

Cashew Cheese Fill­ing

1- 1/ 2 cups raw cashews, soaked overnight

⅓ cup wa­ter

1- ½ tbsp nu­tri­tional yeast

½ tsp sea salt

3 tbsp lemon juice ( roughly 1- ½ lemons)

1 clove gar­lic, crushed

¼ tsp black pep­per

Ravi­oli

4 large beets, scrubbed

Top­ping

2 av­o­ca­dos

1 tbsp nu­tri­tional yeast

Di­rec­tions

1. For the cashew cheese: place all of the in­gre­di­ents ex­cept the wa­ter into a blender. Blend on medium speed and slowly pour in the wa­ter. Scrape down the sides as needed. It will be a coarse mix­ture when it is done.

2. In a sep­a­rate bowl, mash the av­o­cado and 1 ta­ble­spoon of nu­tri­tional yeast, mix well.

Us­ing a man­do­line, slice the beets very thin.

3. Spoon the cashew mix­ture onto one half of each slice of beet, fold the other side over the fill­ing. It does not need to touch the bot­tom.

4. Spoon the av­o­cado mix­ture on top and serve.

The cashew cheese can be made up to three days ahead. Store in the fridge in an air­tight con­tainer.

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