Beet Ravioli with Roasted Vegetables over Cashew Cream Sauce (Vegan)

When cooking with no animal products, one has to find other ways to create the richness, texture and fattiness that meat and dairy products provide. The roasted vegetables with mushrooms add an umami flavor that is typically found find red meat. The delicata squash, cauliflower and mushrooms provide different textures. Lastly, the cashew cream sauce provides a richness found in a traditional cream sauce.

1 cup cashews

2 cloves of garlic

1 teaspoon smoked paprika

1 head of cauliflower, cut into small florets

1 delicata squash, seeds removed, cut into half moons

1 pint wild mushrooms (Enoki, Chantrelle, Morel, Shitake, Oyster- all work well)

1 lb vegan ravioli (I like Bigoli Vegan ravioli)

1. Soak the cashews overnight or bring to a boil in water until softened.

2. Combine cashews, garlic, smoked paprika and 1 cup of water. Blend until smooth in a Vitamix Blender. Add more water to get desired texture. It should be a thin cream sauce. Season with salt and pepper. Heat in saucepan when ready to serve.

3. Preheat oven to 400˚F. Bring a large stockpot with water to boil

4. Arrange the cauliflower on a baking sheet with olive, salt and pepper. Do the same for the delicata squash. Ensure that none of the vegetables are touching each other as they will steam. Having space allows for a nice roasted texture. Make sure you have different sheet pans as they will cook at different times. Roast cauliflower until browned, around 45 minutes. Roast squash until tender and slightly caramelized around 30 minutes.

5. Sauté mushrooms over high heat using avocado oil. Set aside.

6. Cook ravioli until the center is warm. I usually test one by cutting in half and put ravioli to my lip. It should not be cold to touch.

7. Plate by putting large dollop of cashew cream sauce on a plate. Add drained ravioli, cauliflower, roasted delicata squash.

8. Top with fresh parsley leaves. Drizzle with good quality olive oil.