This vegan Raw Summer Squash Ravioli is a perfect snack or light meal for Summer. It also makes a nice presentation as an appetizer for a party.
In the past seventeen years of being vegan I have gone through phases of a raw vegan diet. I loved how I felt on a raw diet, but I found that I really missed cooked foods, especially in the colder months. Around March or so every year I start to crave more fresh fruits and vegetables. When the weather is warmer I find a raw vegan diet more doable. Since I have been craving fresh fruits and vegetables a lot lately, I thought I would make this Raw Summer Squash Ravioli. It is one of many raw recipes that I have made recently.
For those of you unfamiliar, a raw vegan diet is one where food is not cooked above 118°. It includes fruits, vegetables, grain and legume sprouts (yes, you sprout the grains and the beans), nuts and nut pastes, seeds, oils, and sea vegetables. I found that I needed to be really organized with meal planning for a raw diet. You need to know what beans, nuts or grains you will be using in a recipe, and soak, sprout and dehydrate them ahead of time. I am really organized, but not to that degree.
These raviolis are similar to ravioli made with noodles, but with a fresh, crisp taste from the squash. The cashew spread has similar flavors to my Tofu Ricotta, which I like to use in lasagna. The marinara sauce is also raw. It may seem weird to eat these flavors cold, but trust me, it is worth trying. If it tastes strange to eat it cold, you could always heat this up in the microwave.
Raw Summer Squash Ravioli
Makes 12-24 depending on the size of your squash and if you are making half round raviolis or sandwich style raviolis.
- cashew spread
- 1/2 cup raw cashews
- 1 tablespoon lemon juice
- 1 teaspoon fresh basil
- 2 tablespoon water
- 1 tablespoon nutritional yeast
- 1 clove garlic, minced
- salt and pepper
- zucchini and yellow squash
- raw red pepper tomato sauce
- fresh thinly sliced basil for garnish
- Cashew Spread: Soak cashews in a cup of water for at least an hour to soften them. Drain. In a food processor, combine all ingredients.
- Ravioli: Slice squash* on a mandoline at 1/16″, or thinly slice with a knife, making really thin round slices.
- Spread cashew spread on either half a round, or on the whole thing and put another squash slice on top. Smaller squash work best with sandwich style ravioli.
- Drizzle raw red pepper tomato sauce on top. Sprinkle basil on top.
Note: Since these are best eaten fresh, slice squash and assemble each time you intend to eat them, or make them to eat the next day and leave the sauce off until serving.