Serves 2 with leftovers
I made a version of Rawvioli inspired by "Choosing Raw". I used my own pesto recipe because I am making sandwiches for my daughter's recital tomorrow and she loves this version with pine nuts.
1 Beet, washed, peeled and sliced very thin. I used the slicing feature on my food processor and it worked out well. I don't love my mandoline because mine is cheap and never works well but if you have a good one use that if you prefer. I made the slices about 1/10 of an inch.
1 Batch of Pesto. You can half this or save the extra for another meal.
1 cup cashews soaked overnight.
1 lemon juiced
2 tbsp cashews
1 tsp garlic powder
1 tbsp water
1/4 teaspoon salt
Drain the soaked cashews. Add all ingredients into a food processor and process until smooth and combined.
2 cups packed Basil
1/2 cup pine nuts
1/2 cup olive oil
3 tbsp lemon juice
2 tablespoons nutritional yeast
1 garlic clove
celtic sea salt to taste
Combine all ingredients and blend until smooth. Add salt to taste.
To assemble, take one beet slice and top it with a small spoonful of the cashew cheese. Place the other beet slice on top and press. Add some pesto on top.
Make 3-5 per person