6-24-17 - Vegan Zucchini Rolls with Cashew Ricotta, Mint and Avocado {GF}

[nverland]

Vegan Zucchini Rolls with Cashew Ricotta, Mint and Avocado {GF}
25 min Prep Time 25 min Total Time

Ingredients

2-3 zucchini, thinly sliced on a mandolin
1 - 2 avocado, halved and sliced
handful mint leaves, separated
1/4 cup slivered or sliced almonds, pounded

For the Cashew Ricotta:
2 cups cashews, halved and soaked in water overnight, then rinsed and drained
4 - 5 tablespoons apple cider vinegar
3 tablespoons lemon juice
6 tablespoons water
4 tablespoons chopped parsley
4 tablespoons chopped green onions
1 lemon, zested
4 tablespoons nutritional yeast
1 teaspoon salt
black pepper to taste

(for non-vegan, use regular ricotta)

Instructions

Place thinly sliced zucchini slices on a paper towel and salt. Let sit for 10-15 minutes, dry the moisture that forms on top with a paper towel.
In a blender or food processor blend cashews with vinegar, lemon juice and water until smooth. This could take a few minutes.
Remove from blender and place the cashew mixture in a large bowl. Add parsley, green onions, lemon zest, nutritional yeast, salt and pepper. Mix.
Place each zucchini slice in front of you. Spoon the cashew ricotta onto the zucchini slice, top with a bit of almonds, a piece of avocado and a mint leaf.
Roll the zucchini up.
Repeat with remaining zucchini.