To make the Cashew Ricotta, preheat your oven to 400°F / 200°C.
Slice the top off the garlic head, drizzle with 1 tsp. (5 ml) oil, and wrap tightly in foil.
Roast for 1 hour, or until the cloves are very soft.
Let cool, then squeeze the roasted garlic from the cloves into a food processor. 2.
Rinse and drain the soaked cashews.
Add them to the food processor along with the roasted garlic, remaining 1 Tbs. oil, nutritional yeast, lemon juice, apple cider vinegar, and salt.
Blend on high until completely smooth and creamy.
Set aside. 3. To make the Linguine, place the beets in a large saucepan, cover with water, and boil for 35 to 40 minutes, or until fork-tender.
Drain, and once cool enough to handle, peel and coarsely chop them. 4.
Heat 1 Tbs. oil in a large skillet over medium heat.
Add the onion and cook, stirring occasionally, for 15 to 20 minutes, until soft and beginning to caramelize.
Stir in the balsamic vinegar and mirin, and cook for 2 minutes more.
Transfer the onion mixture and chopped beets to a food processor and blend until smooth.
Season with salt and pepper, and return the sauce to the skillet to keep warm. 5.
Cook the linguine according to package directions. Just before draining, reserve 3 Tbs. of the starchy cooking water.
Drain the pasta and toss it with the warm beet sauce, the remaining 1½ tsp. oil, and the reserved pasta water.
Serve immediately, topped with generous dollops of the Cashew Ricotta.
Don't skip reserving the pasta water! The starch in the water helps the sauce emulsify and cling perfectly to every strand of linguine, creating a silkier texture.
