Beetroot Ravioli with Cashew Cream Cheese
This is a belter of a recipe, and it’s much loved every time I make it. The beauty of it is, it is totally different to anything most people have ever tried, and it showcases just how innovative and delicious alkaline cooking can be!
PLUS it’s a sauce of amazing alkalinity, anti-inflammatories, vegan protein and awesome healthy fats.
It takes very little time to make and it looks a million dollars 🙂
Beetroot Ravioli: Amazing Alkaline Appetizer
2 large beetroots
1 cup raw cashews, soaked overnight 1/2 cup water
2 tbsp lemon juice
1 1/2 tbsp chives, finely chopped A handful finely chopped parsley 1/4 red onion
- Start by preparing the cashew cream cheese, by blending the cashews, water, lemon juice onion, parsley and chives in a blender at high speed until smooth.
- Now, to prepare the ravioli, peel the beetroot and then very finely slice into rounds, if you have a mandolin, that makes this very easy.
- Season the beetroot with salt and pepper to taste, and then lay one round on the plate, top with the cashew cheese, and lay a 2nd round on top to make a ravioli.
Serve with any of the salads below as a side.
And here’s a selection of my salads I recommend you serve this with if you want this to be a more substantial meal: