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. 

Cashew Cheese.

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.

Pesto:

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