Raw red beet ravioli
1 raw beet
100 g cashew nuts
1 lemon – zest and juice
1 Tablespoon nutritional yeast
50 ml water
Salt, a pinch
Soak the cashew nuts in water for 12 hours. Drain and add all other ingredients except the beet and blend. Put in the fridge and let it stand for some time.
When you are ready to serve, peel the beet and with the help of a mandoline obtain fine slices. In a bowl spread some olive oil on the beet slices, to avoid that they dry up. You can also use a cutter to make the slices perfectly round or obtain other shapes.
Put a few beet slices on a plate. Add a teaspoon of cheese at the centre of each and then cover with another slice to form the ravioli.
Serve with some drops of olive oil or with a sauce of your choice. You can decorate with sprouts, fresh herbs, flowers etc.