Beetroot Ravioli & Cashew Cheese

Marinade:

  • 1/4 cup olive or garlic oil
  • 1 lemon
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Beetroot Ravioli:

  • 2 large beets, peeled and sliced into paper-thin rounds
  • 1 cup Cashew Cream Cheese (see below)

Asparagus Salad:

  • 1/2 bunch asparagus
  • 1 1/2 tablespoons toasted pumpkin-seed oil, or quality olive oil
  • 1/2 lemon
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Garnish (optional):

  • Fresh minced chives
  • Aged balsamic vinegar
  • Freshly ground black pepper, to taste
  • Sea salt, to taste

1. Prepare Marinade: Combine olive oil, squeeze of lemon, salt, and pepper in a bowl. Add sliced beets and marinate for at least 1 hour to overnight.

2. Prepare Ravioli: Lay half of the sliced, marinated beets on a flat surface (these are the bottom layer of your ravioli). Using a spoon, scoop one tablespoon of the Cashew Cream Cheese in the center of each beet slice (you could also use a pastry bag). Cover the cheese with another sliced beet to complete the ravioli.

3. Prepare Asparagus Salad: Shave the asparagus into long, thin pieces using a veggie peeler. Combine the asparagus, toasted pumpkin-seed oil, squeeze of lemon, and a sprinkling of salt and pepper in a bowl, and gently toss to mix ingredients well. Do this just before serving, to ensure you keep the crispness of the veggies.

4. Serve: Place 6 to 8 ravioli on each plate. Arrange a handful of shaved and dressed Asparagus Salad on top of the ravioli. Garnish with minced chives, a drizzle of aged balsamic vinegar, cracked pepper, and a pinch of sea salt if using.

Cashew Cream Cheese (makes 2 cups):

  • 2 cups raw cashews, soaked for a few hours or overnight in water, to soften
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 tablespoon onion powder
  • 1 1/2 tablespoons finely diced chives
  • 1/4 cup finely minced parsley
  • 1 1/2 tablespoons finely minced shallots or red onion
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste

1. Blend the soaked cashews with water and lemon juice in high-speed blender, until smooth. Pause often to scrape sides of blender and fold ingredients to ensure a creamy texture.

2. Transfer the mixture to a bowl and add the nutritional yeast, onion powder, chives, parsley, shallots, salt, and pepper, mixing thoroughly.

Psst… For more delicious plant-powered recipes, pick up a copy of Crazy Sexy Kitchen today!

Photo Credit: Andrew Scrivani