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Zucchini Rolls with Cashew Ricotta
Foodly Doodly Doo
Spicy, tender and absolutely vegan. A culinary delight throughout all dimensions.
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Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Course
Appetizer
Cuisine
VEGAN
Servings
4
Ingredients
4
zucchini
3
Nori leaves
50
g
peeled sesame seeds
1
Tbsp
black sesame seeds
5
small dried chili peppers
4-5
tsp
horseradish spread
Cashew Ricotta
1
cup
cashews soaked in water overnight
then rinsed and drained
1/4
tsp
Curcuma
1/4
tsp
paprika
1/4
tsp
salt
4
Tbsp
nutritional yeast
1
small shallot
4
Tbsp
lemon juice
Herbs/Spices
Curcum
Paprika
Salt
Instructions
Preparation
Wash and peel the zucchini.
Slice the zucchini into about 2mm thin slices and cut the ends off.
Chop the chili peppers finely.
Chop the shallot in big chunks.
Instructions
Blanch the zucchini slices by first submerging in boiled salted water for about 90 seconds. Then cool the slices down in ice water.
Put the zucchini slices on paper towels and carefully dry them.
In a blender or food processor blend cashews with the cut-up shallot and lemon juice, add a little bit of water if necessary.
Remove from blender and place the cashew mixture in a large bowl.
Add the Curcuma, paprika, salt, and nutritional yeast. Blend.
In a dry pan, lightly toast 50g peeled sesame seeds until golden.
Let sesame seeds cool, then mix with the chopped dried peppers and the black sesame seeds.
Cut the Nori sheets with a sharp knife first into long strips, then into small rectangles (about 1cm on the longest side).
Place each zucchini slice in front of you. Spoon the cashew ricotta onto the zucchini slices.
Top with a bit of horseradish spread and sprinkle with the sesame mixture and cut up Nori sheets.
Roll the zucchini and secure with toothpicks.
Sprinkle tops again with a few sesame seeds and Nori mixture.