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Beet Raw-violi with Truffle Cashew Cheese

4 servings
  • 30 minutes
  • 6 hours

FOR BEET PASTA:

Beet, raw 3 medium

Olive oil, 1/4 cup
*mandolin for super thin slices

FOR TRUFFLE CHEESE:

Cashews raw, 2 cups

Nutritional Yeast, 1 tablespoon

Olive oil, 2 tablespoon

Lemon, 1 tablespoon

Rosemary dried or fresh, 1 teaspoon

Thyme, dried or fresh, 1 teaspoon

Truffle salt, 1/2 teaspoon

Pepper ground, 1/2 teaspoon

CILANTRO DRIZZLE:

Olive oil, 1 cup

Cilantro, 2 cup

BEET PASTA

  1. Using mandolin, carefully slice beets as thin as possible into rounds.
  2. Drizzle with olive oil and massage beets. Cover and place to the side.

TRUFFLE CHEESE:

  1. Soak cashews for 6-8 hours or overnight. Drain and rinse.
  2. Combine cashews, nutritional yeast, olive oil, lemon, rosemary, thyme, truffle salt, and pepper in blender. Blend until thick, but smooth. Add 1 tablespoon or water at a time, should it be necessary to blend.

RAWVIOLI:

  1. Scoop 1/2-1 tablespoon of cheese on to beet & cover with another slice of beet. Try to keep the cheese mixture in the middle.

CILANTRO DRIZZLE:

  1. Combine olive oil and cilantro in blender and blend until smooth.
  2. Drizzle over rawvioli.

*Garnish with parsley and thin slices of lemon if you like. Or even a yummy vegan homemade parmesan.
*This cheese can be used to stuff regular pasta or ravioli sheets.
*This spread can be used for sandwiches, wraps, and bagels too.
*A nice vegan cheese addition to any charcuterie board.

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About the Author:

Create. Travel. Inspire. Taylor Godber wants to inspire through action, an ode to living life to the fullest--where limitless potential resides. You can see more from her on Insta: @taylorgodber and her website: https://www.taylorgodber.com/

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