Mmm…cheesy, salty, starchy ravioli. But sometimes the kind mama used to make comes with more than just a Dolmio grin. Super-refined carbohydrates such as pasta can cause bloating, fatigue, puffiness and ageing of the skin.

I love this recipe, the basis of which was handed to me at the end of a silent yoga retreat.  With a lower glycemic load, antioxidant-laden beetroot and a mineral-rich macadamia/cashew filling to keep skin and hair smiling, file this one under ‘raw’ for when you need extra energy and sparkle.


  • ½ cup raw cashews
  • ½ cup raw macadamia nuts (If you have time, soak the nuts for  2+hrs)
  • ¼ cup nutritional yeast (health food shop staple)
  • ¼ cup fresh chopped parsley or basil
  • 1 tbsp tamari or soy sauce
  • 1 tbsp lemon juice + a couple of scrapes of zest
  • 1/2 tsp agave nectar or good-quality honey/maple syrup
  • 2 cloves of garlic, chopped (start with 1, if you’re garlic-shy)
  • 2-3 tbsp of water


  • 1 Big Beetroot, peeled


  • Basil leaves
  • An infused good-fat oil (garlic or truffle work well)
  • Sea salt flakes (optional)
  • Balsamic (optional)


Place ‘Cheese’ bits in a food processor and blend to a paste. Taste and season for you with a little more tamari or lemon or even another garlic clove.

Before serving, slice the beetroot on the thinnest setting of your food processor or mandolin. (If you’re stuck, try using a peeler)

Pop a dollop of filling in the centre of a slice. Layer another beet disc on top.

Garnish with basil, sea salt flakes and droplets of your favourite oil. I’ve used truffle oil here for a bit of special. Some balsamic vinegar would work nicely too.

Tip: Use any leftover nut cheese to boost your salads or dip into crudités.

Story by Josie Taylor. 

  1. July 2, 2014

    Yummm! who knew beetroot could look so delicious.

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