Raw Beet Ravioli + Cashew Cream Cheese

By Healing Lifestyles and Spas

Yield: 4-6 servings



  • 1/4 cup olive or garlic oil
  • 1 lemon
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Beetroot Ravioli

  • 2 large beets, peeled and sliced into paper-thin rounds
  • 1 cup Cashew Cream Cheese

Asparagus Salad

  • 1/2 bunch asparagus
  • 1 1/2 tablespoons toasted pumpkin-seed oil, or quality olive oil
  • 1/2 lemon
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Garnish (optional)

  • Fresh minced chives
  • Aged balsamic vinegar
  • Freshly ground black pepper, to taste
  • Sea salt, to taste


  1. Prepare Marinade: Combine olive oil, squeeze of lemon, salt, and pepper in a bowl. Add sliced beets and marinate for at least 1 hour to overnight.
  2. Prepare Ravioli: Lay half of the sliced, marinated beets on a flat surface (these are the bottom layer of your ravioli). Using a spoon, scoop one tablespoon of the Cashew Cream Cheese in the center of each beet slice (you could also use a pastry bag). Cover the cheese with another sliced beet to complete the ravioli.
  3. Prepare Asparagus Salad: Shave the asparagus into long, thin pieces using a veggie peeler. Combine the asparagus, toasted pumpkin-seed oil, squeeze of lemon, and a sprinkling of salt and pepper in a bowl, and gently toss to mix ingredients well. Do this just before serving, to ensure you keep the crispness of the veggies.
  4. Serve: Place 6 to 8 ravioli on each plate. Arrange a handful of shaved and dressed Asparagus Salad on top of the ravioli. Garnish with minced chives, a drizzle of aged balsamic vinegar, cracked pepper, and a pinch of sea salt if using.

Cashew Cream Cheese (makes 2 cups)


  • 2 cups raw cashews, soaked for a few hours or overnight in water, to soften
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 tablespoon onion powder
  • 1 1/2 tablespoons finely diced chives
  • 1/4 cup finely minced parsley
  • 1 1/2 tablespoons finely minced shallots or red onion
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste


  1. Blend the soaked cashews with water and lemon juice in high-speed blender, until smooth. Pause often to scrape sides of blender and fold ingredients to ensure a creamy texture.
  2. Transfer the mixture to a bowl and add the nutritional yeast, onion powder, chives, parsley, shallots, salt, and pepper, mixing thoroughly.

Recipe courtesy of Kris Carr

By Chad Sarno (Crazy Sexy Kitchen)

About The Author

Healing Lifestyles & Spas content focuses on integrating healing remedies, alternative medicine, natural living, spa wisdom, and nature into our lives, providing tools and inspiration to lead a more healthy and healing lifestyle. We all need to slow down, press pause, and nurture this absolute need to give back to ourselves. Remember to Live Mindfully, Eat Joyfully, Travel Consciously. Sign up and get your your daily dose of spa-living in an easy, bite-size tip, right in your inbox! We provide a wide range of experiences to enrich your mind, stretch your imagination, feed your psyche, move your body, and give you spa delights!


Leave a Reply

Your email address will not be published. Required fields are marked *