This is a beautiful and elegant zucchini dish that appears time consuming to prepare but it’s really so easy and quick. It’s gluten free and dairy free and packed with taste. A true feast for the stomach and eyes alike.

I used a mandoline to slice the zucchini but you can also use a knife and slice it very thinly. This recipe uses baby kale but you can substitute baby spinach and virtually any green and it will still taste delicious. I also used a store-bought marinara sauce, one which had a mild tomato taste so that is would not overwhelm the subtle flavour of the cashew creme.

Puree the soaked, raw cashews with approximately 3-4 tablespoons of water until it forms a thick paste. Cook and puree the chopped shallot and baby kale mixture and then combine them both and spread the mixture onto the zucchini strips. Once all the mixture is on the zucchini strips, roll them up.

Spread the marinara sauce into the bottom of an oven friendly casserole dish and place the rolled zucchini strips in the dish. Place the open side of the rolls facing down in the dish, this will keeps the rolls from opening up. Add and spread some more sauce on top of the rolls, sprinkle with almond flour or vegan cheese and bake in a preheated oven.

Low in carbs and very heart healthy, you will feel like you are indulging and you certainly will not miss the noodles when you eat this dish. Enjoy!

Vegan Zucchini Rolls with Cashew Creme

Servings

Ingredients

• 2 Zucchini thinly sliced (lengthways)
• 2 -3 Cups Marinara Sauce
• 1 Shallot chopped
• 2 Cups Baby Kale or Spinach chopped
• 1/2 Cup Raw Cashews Soaked in water for several hours or overnight
• 1 Tablespoon Oil
• 1 Teaspoon Himalayan salt (or pink salt)
• 1/2 Teaspoon Chilli Flakes
• 1/2 Teaspoon Garlic Powder
• 2 Tablespoon Nutritional yeast
• Juice of half a Lime Optional
• Almond Flour or Vegan Cheese for sprinkling Optional

Servings Ingredients 2 Zucchini thinly sliced (lengthways) 2 -3 Cups Marinara Sauce 1 Shallot chopped 2 Cups Baby Kale or Spinach chopped 1/2 Cup Raw Cashews Soaked in water for several hours or overnight 1 Tablespoon Oil 1 Teaspoon Himalayan salt (or pink salt) 1/2 Teaspoon Chilli Flakes 1/2 Teaspoon Garlic Powder 2 Tablespoon Nutritional yeast Juice of half a Lime Optional Almond Flour or Vegan Cheese for sprinkling Optional

Instructions

1. Preheat the oven to 350 degrees C.
2. Slice the zucchini into long thin slices. Use either a mandoline or slice thinly with a knife. Set the slices aside on a kitchen towel or paper.

Filling

1. Place a heavy pan on medium heat, add the oil and heat until it shimmers.
2. Add the chopped shallot and and cook until translucent.
3. Add salt, chilli flakes and garlic powder and stir until all combined.
4. Add the kale and cook until wilted, stirring constantly.
5. Remove from heat and set aside.
6. Puree the soaked cashews with 3-4 Tablespoons of water until it becomes a thick paste, adding more water a little at a time as needed. Remove the cashew creme and set aside in a medium size bowl.
7. Puree the onion and greens mixture into a thick paste. Pour it into the cashew creme and stir. Add the nutritional yeast and lime juice and mix well until all combined.

Assembling the Dish

1. Spread half the marinara sauce on the bottom of an oven safe casserole dish.
2. Spread the cashew and kale creme onto each zucchini slice, roll them up and place them side by side in the baking dish with the open side facing the bottom.
3. Pour the remaining marinara sauce on top of the zucchini rolls.
4. Option to sprinkle almond flour or vegan cheese on top.
5. Bake in a preheated oven for 30 minutes, or until the zucchini is tender.
6. Serve as either a main or side dish. Wonderful!