Golden Beet Ravioli With Herbed Cashew And Macadamia Cheese

1. 1

   Soak the cashew and macadamia nuts in cold water for 2-4 hours.

2. 2

   Rinse nuts and place in a food processor with lemon juice, nutritional yeast and 1/2 cup water; process until smooth (you could use a blender for this but it will require more water to get it moving and therefore create a runnier cheese).

3. 3

   Fold in herbs and shallots. Add the salt and some cracked black pepper, taste mixture and adjust seasoning if necessary. The cheese will store in the fridge, in a sealed container, for 3-4 days.

4. 4

   Marinate beets in a bowl with balsamic vinegar, garlic, olive oil and 2 pinches sea salt for 1 hour.

5. 5

   Lay out half the sliced beets and place 1 small tbsp nut cheese in the center of each piece, then place another beet slice on top - you can either completely enclose the filling or leave them open as we have done in the photo. To enclose ravioli, press around the sides to seal.

6. 6

   Place 4-5 pieces of ravioli on a plate with some salad leaves and edible flowers. Sprinkle salad with chives and basil. Sprinkle ravioli with cracked black pepper and pine nuts and finish with a drizzle of olive oil and white balsamic vinegar.

* Per serving · 4 servings · Values may vary.