Food 
VEGAN HEART-SHAPED BEET RAVIOLI WITH CASHEW CREAM SAUCE
At the risk of divulging too much about my love life (or…lack thereof), my Valentine’s Day will most likely be spent with a certain cheeky canine and some choice Friends episodes. But I can still get into the holiday spirit, thanks to this fun recipe for vegan, heart-shaped beet ravioli. But even if you are planning on spending the day with that special someone, this romantic dish makes for a great candlelit dinner. Yes, there is a lot of prep time involved, but it beats waiting for a table. Valentine’s Day or no, I truly love this dish. And it’s good to know that true love is only a “heart beet” away! I know, with jokes like that, how could I possibly stay single?
Equipment
Ingredients
- For the Beet Ravioli Dough:
- 2 medium-sized beets roasted and pureed (about 1 cup)
- 2 cups all-purpose flour plus extra for dusting
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Water as needed
For the Filling:
- 1 cup cashews soaked in water for at least 4 hours or overnight
- 1/4 cup nutritional yeast
- 1 clove garlic minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Water as needed for consistency
For the Cashew Cream Sauce:
- 1 cup cashews soaked in water for at least 4 hours or overnight
- 1 cup unsweetened almond milk or any plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash and wrap the beets in foil, then roast for about 1 hour or until tender. Once cooled, peel the beets and puree them in a blender or food processor until smooth.
- In a large mixing bowl, combine the beet puree, all-purpose flour, olive oil, and salt. Mix well until a dough forms. If the dough is too dry, add water, one tablespoon at a time, until it comes together.
- Knead the dough on a floured surface for about 5 minutes until it becomes smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- In a blender or
food processor , combine the soaked cashews (drained), nutritional yeast, minced garlic, lemon juice, salt, and pepper. Blend until you achieve a creamy consistency, adding water as needed to reach the desired texture. - Divide the rested dough into two portions. Roll out each portion on a floured surface to about 1/16-inch thickness. Cut out heart shapes using a heart-shaped cookie cutter.
- Place a small amount of the cashew filling in the center of half of the heart shapes. Place the remaining heart shapes on top and press the edges to seal, creating heart-shaped ravioli.
- Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
- In a blender, combine the soaked cashews (drained), almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Plate the heart-shaped beet ravioli and drizzle the cashew cream sauce over the top. Garnish with fresh herbs or additional nutritional yeast if desired.
Notes
NUTRITIONAL FACTS
Calories: 800 | Total Fat: 22g | Total Carbohydrates: 80g | Dietary Fiber: 7g | Protein: 23g
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
