Instructions

For the Marinara:

1. Add all of the Marinara ingredients to a food processor and blend for about 30 seconds until smooth.

For the Pesto:

1. Add all ingredients for Pesto to a food processor and blend for about 30 seconds until smooth.

For the Cashew Cheese: 

1. Place the Cashews, Nutritional Yeast, Lemon Juice, Garlic Powder, Salt, and Pepper in a food processor. Pulse repeatedly to break the Cashews down until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula in-between pulses.
2. Turn the food processor back on and with it running, drizzle in the water and let the Cashews process for about 10 seconds. Stop and scrape the sides down with a spatula. Continue processing for 1-2 minutes or until Cashew Cheese is smooth and thick, add extra water if needed. The consistency should be similar to hummus.
3. Taste the Cashew Cheese and add Lemon, Salt, Pepper to taste.

For the Ravioli:

1. Wash and peel Sweet Potato.
2. With a mandoline slicer, slice Potato into 1/8 inch thin pieces using the thickest part of Potato, creating about 16-20 slices.
3. Fill a large frying pan with water, just covering the bottom of the pan (about 1 cup).
4. Bring water to a boil, add Potato slices, boil for 30 seconds, flip and boil for 30 more seconds.
5. Layer on a plate in order: a spoonful of Marinara, Potato slice, spoonful of Cashew Cheese, Potato slice, spoonful of Pesto, a piece of Sun-Dried Tomato, a sprinkle of Vegan Parmesan Cheese
6. Repeat each layer.
7. Serve immediately.
8. Enjoy!