Zucchini Rolls With Cashew Cheese and Marinara Sauce

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

  • 2 zucchini, thinly sliced – lengthwise

For the Cashew Cheese

  • 2 cups raw cashew cheese
  • ¾ – 1 cup water (as little as possible, as you want the cheese to be really thick)
  • 2 tbsp fresh basil, minced
  • 1 tsp minced garlic
  • ½ -1 tsp unrefined salt
  • ⅛ tsp crushed red pepper flakes
  • 1 tsp lemon juice
  • 2 tsp nutritional yeast (not baker’s yeast)

For the Red Pepper Marinara Sauce

  • ½ cup sun-dried tomatoes, soaked 1 hour and then drained
  • 1 roma tomato, deseeded and chopped
  • 2 tsp chopped shallots
  • 1 tsp lemon juice
  • ¼ tsp unrefined salt
  • ½ a red pepper, deseeded and chopped
  • ½ tsp Italian seasoning

Method

In a mixing bowl, take the raw cashew cheese and stir in the rest of the ingredients for the cashew cheese.

In a food processor, take all the ingredients for the red pepper marinara sauce and process until smooth.

On each serving plate, lay out three strips of zucchini – with a slight overlap. Add 2 tablespoons 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 marinara sauce on top and serve.

Note

This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.

Serves 6