Zucchini Rolls with Vegan Ricotta Cheese

Directions

1. 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 smooth.
2. Using a vegetable peeler, peel the zucchini into long strips.
3. Add the spinach to a large pan on medium-high heat, stirring for 1 - 2 minutes. When wilted, set aside.
4. Preheat oven to 350°F (180°C). To a medium bowl add the passata sauce, garlic, tomato paste, nutritional yeast, oregano, Italian spice, curry powder, and pepper. Mix to combine.
5. Layer about ½ of the tomato sauce on the bottom of a 9 x 6 inch (23 cm x 15 cm) baking dish.
6. Place 1 strip of zucchini on a plate and spread a thin layer of ricotta along the length.
7. Place some wilted spinach on top of that before rolling it into a spiral. Place the rolls in the baking dish, and repeat with the remaining zucchini strips.
8. To a small pan, heat the oil over medium-high heat. Add the breadcrumbs, spice mix, paprika powder and salt. Stir frequently for 4 - 5 minutes.
9. Top the rolls with the remaining tomato sauce and sprinkle the seasoned breadcrumbs over the tomato-topped rolls.
10. Bake on the middle rack of the oven for 20 - 25 minutes, or until the crumbs are golden brown and the tomato sauce is bubbling. Remove from the oven and enjoy while warm!

Notes

• ^†Passata sauce is a 100% tomato-based, strained, puree.

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.