As a Pure Barre and Pilates teacher I’ve always loved doing roll ups (teasers). I mean, who doesn’t love a great core workout?!
But these raw zucchini and cashew cream roll ups will appeal to all and they are super easy to make! They make a great snack, side dish or appetizer. Trust me, your friends will be wowed if you show up with a tray of these (once you are vaccinated of course!).
I originally had these at what was Andy’s Pure Food in Rye, NY. Years ago it was acquired by a local nutritionist Moshira Soliman and turned into the infinitely better Pureganic Cafe http://Www.pureganic-cafe.com – but they no longer offer these zucchini dream bites. (But trust me- the rest of her food is amazing and all vegan and gluten free. She also offers incredible juice cleanses and food plans and lots of great takeout! In other words- run don’t walk!) So I decided to recreate them myself and they turned out perfectly!
I borrowed the cashew cream sauce from The Blossom Cookbook (another one of my favorite vegan restaurants – I’m partial to Blossom on Columbus http://Www.blossomnyc.com.) I added my own little touches and made it a little thicker so that the cream would hold up when the zucchini noodles were rolled.
I kept these roll ups simple, filling with the cashew cream and sweet pea shoots, but the possibilities are endless: matchstick carrots, jicama, radishes, avocado slices. If you don’t want to use cashew cream or have a nut allergy, there are many great soft vegan cheese spreads that would also be delicious fillers. Brands to look for: Miyoko, Treeline, Kite Hill.
The Cashew Cream
Please note the cashews must be soaked for a minimum of 3 hours (or up to overnight)
1 Cup raw, unsalted cashews
1-2 T nutritional yeast flakes
1-2 T rice vinegar or lemon juice
Water to desired consistency
Salt and pepper to taste
Place the cashews in a bowl and completely cover with water, soak at lest 3 hours or up to 12.
Drain cashews and add to blender or food processor. Add nutritional yeast flakes, rice vinegar and slowly add water as you combine. You want the cream to stay thick enough to hold up when spread on the zucchini noodles. Add salt and pepper to taste. Place in bowl and refrigerate to get firm.
1 to 2 large green zucchinis
To make the zucchini noodles all you need is a knife and a vegetable peeler, no fancy equipment!
Cut the zucchini lengthwise and lay flat. Start at the top of the zucchini with the vegetable peeler and slice down until you have a long, thin “noodle.”
Lay the noodles flat and spoon the cashew cream across. Add the sprouts (if they’re long I halve or cut them in 1/3s. You want them to slightly hang over but also be easy to eat!). Roll! These are ready to eat right away but do benefit from being refrigerated.
Enjoy. Great appetizer for the spring holidays! And never forget you can always play around making noodles with other vegetables and adding different fillings. Stay safe, wear a mask and if you’re eligible and can, get the vaccine! XO Hollis