Raw Zucchini Rollatini

Zucchini ribbons substitute for eggplant in this raw rollatini dish. The zucchini is crisp, but light in flavor, allowing for the flavors of the cashew cheese, raw tomato sauce, and fresh herbs to shine. This light, creamy, and flavorful dish is great as an hors d’oeuvre at any party.

RAW ZUCCHINI ROLLATINI [VEGAN]

INGREDIENTS

• 1 large zucchini

FOR THE CASHEW CHEESE:

• 1 cup of raw cashews
• 3 cups water
• 1/8 cup of unsweetened almond milk
• 1/2 tablespoon chives, chopped
• 1/2 teaspoon dill, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

FOR THE TOMATO SAUCE:

• 1 large, or 2 small tomatoes
• 2 cloves of garlic
• 12 basil leaves
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

PREPARATION

TO MAKE THE ROLLATINI:

1. Thinly slice the zucchini, lengthwise, into long strips using a mandolin.
2. Alternatively, if you do not have a mandolin, chop off the ends of the zucchini and stand it upright. Starting at the top, cut downward a piece about an 1/8-inch thick. The zucchini will then have a flat surface on which to lay it down against the cutting board. Place your hand on the uncut and still rounded surface of the zucchini and place your knife just off the bottom of the flat surface. Gently slice a thin slice of zucchini by wedging your knife back forth through the length of the zucchini.
3. Once cut, lay the zucchini strips on a sheet of paper towels while you prepare the cashew cheese and tomato sauce to absorb any excess moisture.
4. Once the cashew cheese and tomato sauce are prepared, place zucchini strips on a flat surface, like a cutting board. Spread a tablespoon full of cashew cheese onto each zucchini slice. Roll each zucchini slice up from one end to the other. Use a toothpick to hold together.
5. Once all the zucchini slices are rolled up, arrange on a plate and spoon tomato sauce over the top.

TO MAKE THE CASHEW CHEESE:

1. Soak cashews in water for at least an hour.
2. Drain, rinse, and dry cashews.
3. Place cashews in a blender or food processor and pulse until finely chopped.
4. Add almond milk to the blender and blend with cashews until smooth and creamy.
5. Add chives, dill, salt, and pepper to the blender and pulse until thoroughly combined.

FOR THE TOMATO SAUCE:

1. Cut tomato in half and scoop out seeds and liquid. Then, dice tomato into small cubes and transfer to a small mixing bowl.
2. Mince garlic cloves and transfer to mixing bowl with tomato.
3. Stack basil leaves on top of one another and roll up together long ways, just like you rolled the zucchini. Slice the roll into thin strips. Add to bowl with tomato and garlic.
4. Add balsamic vinegar, olive oil, salt, and pepper to bowl and stir together until well combined.

http://www.onegreenplanet.org/vegan-recipe/raw-zucchini-rollatini/