Zucchini Rolls with Cashew Cheese and Marinara Sauce (Raw)

This recipe was demonstrated by Lisa Pitman during her Eating without Heating demos in India. For more on Lisa and her recipes see www.veganculinarycrusade.com
Ingredients

• 2 zucchini sliced thin, lengthwise

For cashew cheese

• 2 cups cashews, soaked 2-4 hours and drained.


• ¾ - 1 cup water (as little as possible, you want the cheese to be really thick)


• 2 tbsp fresh basil, minced


• 1 tsp garlic, minced


• ½-1 tsp sea salt


• pinch crushed red pepper flakes


• 1 tsp lemon juice


• 2 tsp nutritional yeast

For red pepper marinara

• ½ cup sun-dried tomatoes, soaked 1 hour, drained


• 1 roma tomato, seeded and chopped


• 2 tsp shallot, chopped


• 1 tsp lemon juice


• 2 tsp olive oil


• ¼ tsp salt


• ½ red pepper, seeded and chopped


• ½ tsp Italian seasoning

Method
For cashew cheese
Blend cashews until very smooth, adding water only if needed. Place in a jar or bowl, covered with a clean towel and let sit in a warm place overnight.
Transfer the cashew cheese to a mixing bowl and stir in the remaining ingredients.
For red pepper marinara
Process the sauce in a food processor until smooth.
Assembly
On each plate lay out three strips of zucchini - slightly overlapping each one.
Add 2 tbsp of cashew cheese across the bottom edge of the zucchini.
Roll the edge of the zucchini up and over the cashew cheese (like rolling sushi) and continue to roll the length of the zucchini strips.Drizzle with marinara sauce.
serves 6