A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish. The recipe makes 1 cup of cashew ricotta; save the remaining ½ cup for another use.
YIELD: SERVES 4
CASHEW RICOTTA
1 large head garlic
4 tsp. olive oil, divided
2 cups raw cashews, soaked 2–4 hours
4 tsp. nutritional yeast
2 Tbs. fresh lemon juice
1 tsp. sea salt
5 tsp. apple cider vinegar
LINGUINE
½ lb. beets, greens removed
1½ Tbs. olive oil, divided
1 medium red onion, chopped (1½ cups)
1½ tsp. balsamic vinegar
1½ tsp. mirin (rice wine)
8 oz. whole-wheat linguine
- To make Cashew Ricotta, Preheat oven to 400°F. Slice off garlic top, drizzle with 1 tsp. oil, and wrap garlic head in foil. Roast 1 hour, or until soft. Cool, then squeeze roasted garlic from cloves into food processor.
- Rinse and drain cashews, and add to food processor with remaining 1 Tbs. oil, yeast, lemon juice, vinegar, and salt. Blend until smooth.
- To make Linguine: Boil beets in large saucepan of water 35 to 40 minutes, or until tender. Drain, peel, and coarsely chop.
- Heat 1 Tbs. oil in large skillet over medium heat. Add onion, and cook 15 to 20 minutes, or until beginning to caramelize. Stir in vinegar, and mirin, and cook 2 minutes. Blend onion mixture and beets in food processor until smooth. Season with salt and pepper, and keep warm.
- Cook pasta according to package directions. Drain, and reserve 3 Tbs. cooking water. Toss pasta with beet sauce, remaining 1½ tsp. oil, and reserved pasta water. Top with Cashew Ricotta.
VEGAN
NUTRITION INFORMATION
Calories: 400
Protein: 13 g
Total Fat: 15 g
Saturated Fat: 3 g
Carbohydrates: 58 g
Cholesterol: 0 mg
Sodium: 181 mg
Fiber: 10 g
Sugar: 8 g
