Raw Beetroot Ravioli with Cashew Dill Cheese

These little raw raviolis are really easy to make and are a lovely starter or entree. You can make your own cashew cheese or I used a store purchased jar from one of my favourite local companies Peace Love and Vegetables. They are lovely with a drizzle of pesto and always impress people who are new to raw food!



  • 6 small beetroot (as small as you can get them!)
  • 1 teaspoon of olive oil
  • 1 teaspoon of lemon juice
  • 1 pinch of salt
  • ¼- ½ cup of cashew dill cheese (depending on how cheesy you like them and how many you wish to make!) I used pre-made cashew dill cheese from Peace Love and Vegetables.



These are really fun and simple to make! Simply slice the beetroot into slices as fine as you can get them- I use a mandolin which works perfectly for this job but if you don’t have one just carefully slice them the best that you can.

Place all of the slices in a large bowl and mix with the olive oil, salt and lemon. Mix gently and allow to rest for 10-20 minutes to soften slightly.

Spread the slices out and top half with a dollop of cashew cheese. Top with another slice that is the same size and keep going until you have used all of your slices and cheese or have as many as you need!

These are lovely served on a bed of fresh greens and pesto.