Raw Cannelloni in Marinara Sauce

For a satisfying meal that's super easy to make, try out these cannelloni! Thin zucchini slices hug creamy cashew cheese to make scrumptious raw rolls. Serve these on a bed of marinara sauce with a sprinkle of nutritional yeast for a truly unique Italian dinner, snack, or appetizer.

RAW CANNELLONI IN MARINARA SAUCE [VEGAN]

INGREDIENTS

FOR THE CANNELLONI:

• 3 medium zucchini, cut into thin slices lengthwise
• 2 cups cashews, soaked for 4 hours and rinsed
• 3 tablespoons fresh lemon juice
• 1 tablespoon nutritional yeast
• 1 teaspoon sea salt

FOR THE MARINARA SAUCE:

• 1 1/2 cup ripe tomato, cut in quarters
• 3 sun-dried tomatoes, soaked for 4 hours and rinsed
• 1 tablespoon olive oil
• 1 garlic clove
• 4 tablespoons chopped black olives
• 1 teaspoon dry oregano
• Salt, Pepper, and chili flakes, to taste

FOR THE BRAZIL NUTS PARMESAN:

• 6 Brazil nuts, ground
• 1/4 teaspoon tamari

PREPARATION

TO MAKE THE CANNELLONI:

1. Spread zucchini slices in a tray and sprinkle with a little salt and a drizzle of lemon juice. This marinade will make the slices more flexible for when you roll the cannelloni.
2. In a food processor, blend cashew nuts, lemon juice, nutritional yeast, and salt into a smooth paste.
3. Lay three zucchini slices side-by-side lengthwise, overlapping a bit to form a rectangle. Shape 2 tablespoons of cashew paste into a cylinder and place at a short end of the rectangle. Starting from filling end, roll zucchini to make the cannelloni. Repeat with remaining zucchini and paste.

TO MAKE THE MARINARA SAUCE:

1. Blend all the ingredients into a smooth sauce.

TO MAKE THE BRAZIL NUT PARMESAN:

1. Mix ground Brazil nuts with tamari and dehydrate for about 2 hours at 108°F. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.

TO ASSEMBLE:

1. Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts parmesan.

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