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?
2medium-sized beetsroasted and pureed (about 1 cup)
2cupsall-purpose flourplus extra for dusting
1tablespoonolive oil
1/2teaspoonsalt
Wateras needed
For the Filling:
1cupcashewssoaked in water for at least 4 hours or overnight
1/4cupnutritional yeast
1clovegarlicminced
1tablespoonlemon juice
Salt and pepper to taste
Wateras needed for consistency
For the Cashew Cream Sauce:
1cupcashewssoaked in water for at least 4 hours or overnight
1cupunsweetened almond milkor any plant-based milk
2tablespoonsnutritional yeast
1tablespoonlemon 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 FACTSCalories: 800 | Total Fat: 22g | Total Carbohydrates: 80g | Dietary Fiber: 7g | Protein: 23g