Golden Beet Ravioli With Herbed Cashew And Macadamia Cheese - cooking recipe

Ingredients

3/4 cup cashews
1/3 cup macadamia nuts
1/4 cup lemon juice
2 tsp nutritional yeast or 1 tsp white miso
1 tbsp finely chopped fresh chives, plus more, for garnish
1 tbsp fresh tarragon or chervil leaves
1 tbsp finely chopped fresh parsley leaves
1 tbsp finely chopped shallots
1/3 tsp sea salt
2 None large golden beets (or any variety), finely sliced on a mandoline
2 tbsp white balsamic vinegar, plus more, for drizzling
1 clove garlic, minced
2 tbsp cold-pressed olive oil, plus more, for drizzling
None None Mixed salad leaves, to serve
None None Edible flowers, for garnish (I used violas)
None None Finely chopped fresh basil leaves, for garnish
None None Pine nuts, for garnish

Preparation

Soak the cashew and macadamia nuts in cold water for 2-4 hours.
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).
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.
Marinate beets in a bowl with balsamic vinegar, garlic, olive oil and 2 pinches sea salt for 1 hour.
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.
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.