Zucchini Cashew Cheez Ravioli

zucchini cashew cheez ravioli

I shudder as I look at everything I wrote to describe how I concocted this! It isn’t nearly as hard as all of the words below would have you believe! In fact it’s pretty simple … just with a buncha different steps is all.

Don’t be skeered! 😉

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Zucchini Cashew Cheez Ravioli Recipe

  • 1 cup raw cashews, soaked (see below)
  • 1 tbsp nutritional yeast
  • 1/8 – 1/4 cup water
  • 1/8 tsp + pinch coarse kosher salt
  • 20 sage leaves, toasted (see below)
  • 2 cloves + 2 – 4 cloves garlic, crushed
  • 2 tbsp + 2 tsp extra virgin olive oil
  • 2 zucchinis, large, peeled, with ends sliced off

Soaking cashews:

Place cashews in bowl and cover with water. Soak 2 – 5 hours then drain.

Preheat oven to 350.

Toasting sage and preparing oil:

Quickly toast sage leaves with 2 tbsp olive oil in small skillet over medium heat til leaves just barely begin to turn dark green. Watch carefully … you’ll wanna catch em before they turn brown … Once green they turn brown just a second or two later! Remove leaves one by one as they turn and lay on paper towel. Sprinkle with pinch of coarse salt and set aside. Lower heat and stir 2 cloves crushed garlic into oil. Warm for a minute or two, removing from heat before garlic turns brown. Set aside to cool.

Making cashew cheez:

In food processor, blend soaked cashews, nutritional yeast, water and 1/8 tsp salt on high til smooth and doughy. Add more water if dry. Dough should be moldable, with the consistency of Play-Doh.

Making raviolis:

Use mandolin to slice one zucchini into thin rounds. (If using a knife, do your best to make even, consistent slices, about 1/16 – 1/8″ thick.) Coat with sage garlic oil and line up on baking pan. Bake 5 – 10 minutes til softened but not brown. Scoop cashew cheez into 1/2 tsp domes and place one, flat side down, onto each  zucchini round. Do this with half of the rounds. Cover with second zucchini round and push down lightly around edges to seal.

Making sauce:

Cut second zucchini into chunks and puree with half of your sage leaves, 2 tsp olive oil and 2 – 4 cloves garlic til smooth and creamy. Warm in small pan and pour over raviolis. Garnish with the other half of your sage leaves. Enjoy!


Zucchini Cashew Cheez Ravioli


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