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

  • 2 zucchini sliced thin, lengthwise

For Cashew Cheese

  • 2 cups cashew cheese
  • 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
  • ¼ tsp salt
  • ½ red pepper, seeded and chopped
  • ½ tsp Italian seasoning

Method

For cashew cheese

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