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.