Zucchini Rolls with Cashew Herb Cream Cheese

Have you been thinking about giving the raw vegan lifestyle a try, but are you afraid that it will take too much of your free time to plan and prepare everything? Raw food really doesn’t need to be difficult or time-consuming at all! If you would like to surprise your friends and family with a nice appetizer this summer, treat them to these Zucchini Rolls with Cashew Herb Cream Cheese. They are refreshing, easy to make and appealing to the eye!

 Zucchini Rolls with Cashew Herb Cream Cheese

SERVES: 24 small rolls

EQUIPMENT: blender, vegetable peeler (or mandolin), small mixing bowl

INGREDIENTS:

Cashew Herb Cream Cheese

1 cup of cashews, ground into fine flour OR soaked for at least 2 hours in cold water
¼ cup + 1 tablespoon of water (start with 1 tablespoon if you are using soaked cashews)
2 tablespoons of lemon juice
1 tablespoon of nutritional yeast
1 teaspoon of white ‘Shiro’ miso
¼ teaspoon of Himalayan crystal salt or sea salt
2 large pinches of black pepper
2 tablespoons of fresh dill, minced
2 tablespoons of fresh mint, minced
2 tablespoons of fresh basil, minced

Zucchini Rolls

1 medium zucchini, peeled 
12 cherry tomatoes, finely chopped
12 black olives, finely chopped
12 raisins, finely chopped
Arugula, to taste

DIRECTIONS:

Cashew Herb Cream Cheese 

1. Combine cashews, water, lemon juice, nutritional yeast, miso, salt and black pepper in the blender. Blend until smooth and creamy.
2. Place into a small mixing bowl and add the fresh herbs of your choice. I used fresh dill, mint and basil but feel free to experiment with rosemary, thyme, oregano…

Zucchini Rolls 

1. Start by slicing the zucchini in half lengthwise. Then, using a sharp vegetable peeler (or a mandolin), slice the zucchini lengthwise into long thin strips.
2. Place one strip of zucchini on a chopping board. Place two teaspoons or more of the cashew herb cream cheese onto one end of the zucchini strip.
3. Add cherry tomatoes, black olives, raisins and arugula to the zucchini strip.
4. Roll up the zucchini strip and secure with a toothpick if needed. Proceed until you have enough zucchini rolls. Serve immediately.

JULIE’S TIPS & TRICKS:

• This Cashew Herb Cream Cheese will stay fresh for at least 3 days in the refrigerator. 
• Not so fond of zucchini? Replace it with thin slices of cucumber or nori sheets. 

Now I would love to hear from you! What’s your favorite summer appetizer? Please leave a comment down below.