
Ingredients
Vegan cashew ricotta
-
½ cup (65 g)raw cashews, soaked for at least 2 hours or overnight & drained
-
1clove garlic
-
¼ cup (60 mL)unsweetened soy milk
-
-
½ tspolive oil
-
¼ tsponion powder
-
1 pinchsalt
-
1 pinchground black pepper
Zucchini rolls
-
1zucchini
-
2 cups (60 g)fresh spinach
-
3cloves garlic, crushed
-
1 Tbsp (16 g)canned tomato paste
-
1 tsp (1 g)dried oregano
-
-
½ tspcurry powder
-
1 pinchground black pepper
Optional garnish
-
fresh basil
Make your own
Directions
- To make the ricotta, place the cashews, garlic, milk, vinegar, nutritional yeast, olive oil, onion powder, salt and pepper in a small food processor. Blend until creamy, scraping down sides as needed.
- Using a vegetable peeler, peel the zucchini into long strips.
- Add the spinach to a large pan on medium-high heat, stirring for 1 - 2 minutes. When wilted, set aside.
- Preheat oven to 350°F (180°C).
- To a medium bowl add the tomato sauce, garlic, tomato paste, nutritional yeast, oregano, Italian spice, curry powder, and pepper. Mix to combine.
- Layer about ½ of the tomato sauce on the bottom of a 9 x 6 inch (23 cm x 15 cm) baking dish.
- On a plate or other flat surface, place 1 strip of zucchini and then spread a thin layer of ricotta along the length. Place some wilted spinach on top of that before rolling it into a spiral. Place the rolls in the baking dish, and repeat until your dish is full or until you run out of zucchini strips.
- Top the rolls with the remaining tomato sauce.
- Sprinkle the crushed croutons over the tomato-topped rolls.
- Bake on the middle rack of the oven for 12 - 15 minutes, or until the crumbs are golden brown and the tomato sauce is bubbling. Remove from the oven and enjoy while warm!
Storage
- Store the rolls in an airtight container in the fridge for up to 3 days.
- The ricotta alone can be stored in the fridge for up to 5 days.
Print
Let us know what you think
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Show nutrition info



Discussion & Rating
I love this recipe! How many individual rolls does it yield with 1 zucchini?
These look so gooodd! I'm really keen on trying this recipe out, but I wanted to know if I could skip the tomato paste/use more sauce instead? I'm unable to get my hands on a smaller pack of the tomato paste, and as most meals that I cook at home involve using fresh tomatoes, I'm a bit apprehensive about buying a big pack of the paste. So could you please let me know a workaround? Thank you so much!
These were so delicious! I made them as a main along with some pasta and a salad as we could not have asked for a yummier meal.
made these today and they turned out amazing, truly worth the effort! they had a complex taste and i loved them
I love using the cashew ricotta as the white sauce in my vegan lasagne, and it works perfectly. I just add a bit more water to this recipe:)