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Zucchini Spinach Roll Ups

By June 28, 2015June 3rd, 2024Appetizer, Recipes

These are a fun delicious vegan appetizer. Zucchini slices are rolled up with cashew cheese and spinach.

zucchini roll ups

These Zucchini Spinach Roll-Ups with Cashew Basil “Cheese” are a perfect summer appetizer. The individual rolls are fun to serve and easy to make. The “cheese” is vegan but so creamy and delicious even your non-vegan friends will love them. The vegan “cheese ” is protein rich from the macadamia and cashew nuts. Also highly alkaline from the spinach.  If you don’t have macadamia nuts use all cashews.  The macadamia nuts give them a more rich  flavor, but they are good with all cashews too.

This dish requires a little prep but  is quick to make. Soak the nuts in the morning or overnight.

They also make a nice main dish for your family with soup and/or salad. Enjoy

Here is the video:

 

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Zucchini Spinach Roll Ups


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  • Author: Ingrid DeHart

Ingredients

Scale

Spinach Layer

For the Cashew Basil “Cheese”

  • 1/2 cup macadamia nuts, soaked at least 4 hours
  • 1/4 cup cashews soaked at least 4 hours
  • 1 Tb lemon juice
  • 1 Tb nutritional yeast
  • ½ tsp dried thyme
  • ½ cup fresh basil
  • ¼ tsp salt
  • 1 tsp chopped garlic
  • ¼ cup water
  • fresh ground pepper

For the Rolls

  • 24 zucchini
  • Cashew Basil “Cheese”

Instructions

Spinach Layer

  1. Place all ingredients in a bowl, mix and massage the spinach.
  2. Let marinate and wilt for 1 hour.

For the Cashew Basil “Cheese”

  1. In a food processor or high speed blender process all ingredients together adding as little water as possible until you get a smooth consistency.
  2. Season with additional salt and pepper to taste.
  3. Put ½ in a bowl, cover and refrigerate.

For the Rolls

  1. Cut the ends off each zucchini.
  2. Using a mandolin or very sharp knife, slice long thin slices from the zucchini. You want the zucchini to be thin enough, about 1/16” so they roll easily without breaking.
  3. Keep slicing until you have 16 even size slices. Use the slices from the ends in a salad or sauté.

Assembly

  1. On a flat surface, lay out a slice of zucchini, spread a layer of the Cashew Basil “Cheese” on the strip and smooth it out evenly over 3/4 of the strip, leaving some space at the end so the “cheese” doesn’t ooze out.
  2. Place a tablespoon of the spinach near the front end of the zucchini and start to roll.

  1. When you get to the end set it on it its side
  2. Repeat the process until you use up all the ingredients
  3. Serve with tomato salad or dipped in tomato sauce.

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