Cashew Cheese Zucchini Ravioli

Cashew Cheese Zucchini Ravioli
Yield: 8-10

Ingredients

Cashew cheese filling:
1 cup raw cashews, soaked in filtered water for at least 2 hours
2 tablespoons nutritional yeast
¾ teaspoon Himalayan salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 tablespoons apple cider vinegar
⅓ cup filtered water (more if needed)

2 medium zucchini
1 ½ cups sugar-free marinara sauce 

Directions

1. Preheat oven to 350F.
   
2. Combine all ingredients for the cashew cheese in a high speed blender and process until smooth and creamy, adding more water as necessary.
   
3. Using a vegetable peeler, peel lengthwise strips of the zucchini (discarding first pass of outer peel)
   
4. On a flat cutting board, lay two strips of zucchini touching horizontally, and two additional strips touching vertically to create a + sign.
   
5. Place 1 tablespoon of cashew cheese in the center and fold one side in, then the top, then other side, then bottom. Repeat until all ravioli are completed.
   
6. Pour ½ cup of marinara sauce in the bottom of a 9x13 baking pan.Using a spatula, gently lay ravioli on top of the sauce, seam side down, in a single layer. Covering with remaining marinara.
   
7. Bake for 15-20 minutes.