Dairy-Free Ravioli with "Goat Cheese" Recipe

By Dr. Ben Kim on November 24, 2007

Healthy Meals

One of the most antioxidant-rich and healthy vegetables that you can eat is raw red beet. This all-raw and vegan ravioli with "goat cheese" dish is a great way to enjoy the taste and health benefits of raw red beet. Goat cheese enthusiasts are likely to be surprised at how closely this vegan substitute - made with raw pine nuts - resembles the real thing.

The quantities listed in the ingredients section produce approximately 6 to 8 servings.

Ingredients:

3 cups raw pine nuts
3/4 cup extra virgin olive oil
2 whole lemons, zested, then peeled and quartered
1 medium shallot
2 tablespoons nutritional yeast
1 garlic clove
3/4 cup water
Sea salt
2 small red beets

Directions:

Soak pine nuts for 1 hour. Drain, then put pine nuts in a food processor with extra virgin olive oil, lemon quarters, lemon zest, and shallot. Process for about 7-8 minutes until all ingredients are well combined - it will clump together.

Transfer half of this mixture into a blender and put the rest aside. Add nutritional yeast to mixture in blender and blend on medium speed for about 2 minutes, or until mixture is thick and smooth. Voila - this is your vegan goat cheese. Transfer this cheese to a bowl and refrigerate uncovered for 1 hour.

Transfer remaining pine nut mixture to blender. Add garlic and water, then blend with medium to high speed for about 1 minute, or until smooth but not where the mixture resembles a pure liquid. Season with sea salt, then set this sauce aside.

Bring vegan cheese out of refrigerator and season with sea salt.

Use a vegetable peeler or a small paring knife to peel the beets and cut them into paper-thin slices. Lay out half of these beet slices on a clean surface - a serving tray works well. Spoon about 1 tablespoon of cheese onto each beet slice, then top each mound of cheese with anther beet slice. Season top beet slices with just a touch of sea salt.

If you are preparing these raviolis ahead of time, you can store them in a single layer on a baking sheet in the refrigerator.

When ready to serve, pour sauce into a deep serving platter, then arrange ravioli on top.

Enjoy these delightful raviolis with vegan goat cheese.

Please note: This recipe was adapted from a similar version found in: The Raw 50

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