Raw Beet Ravioli with Vegan Cashew Cheese
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
4 large beets, scrubbed
1 tbsp nutritional yeast
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.