Bring vegetables back to the center of your plate with this refreshing and light raw turnip ravioli dish! In it, thin turnip slices are used to encase deliciously creamy pine nut cheese. Serve this on a plate of rich, tomato sauce and garnish with pesto and basil for a beautiful presentation.

Raw Turnip Ravioli [Vegan]



Cooking Time




  • 1 medium sized turnip

For the Pine Nut Cheese:

  • 1/4 cup pine nuts
  • 1/3 cup cashews, soaked for 2-4 hours
  • 1 teaspoon lemon juice
  • 1/4 of 1 shallot
  • 1 teaspoon nutritional yeast
  • A pinch of salt

For the Pesto:

  • 1/4 cup pine nuts
  • A big handful of basil
  • 1/2 teaspoon lemon juice
  • A pinch of salt

For the Tomato Sauce:

  • 1/4 cup sun-dried tomatoes
  • 5-7 cherry tomatoes
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 of 1 garlic clove


  1. Start by slicing the turnip into 1-inch thin slices using a mandolin. You can make them round or square.
  2. Make the nut cheese in a blender or a food processor by blending all ingredients.
  3. You don't necessarily want the cheese to be super smooth, but not chunky either.
  4. Do the same with the pesto ingredients and the tomato sauce.
  5. Plate the sauce first. Then start assembling your turnip ravioli by simply spreading some nut cheese onto a slice of turnip and top it off with another slice of turnip, like a tiny sandwich or burger. Finish the plate off by putting some pesto on top of the raviolis and garnishing with basil leaves.