
Ingredients
Vegan cashew ricotta
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½ cup (65 g)raw cashews, soaked for at least 2 hours or overnight, drained
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1clove garlic
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¼ cup (60 mL)unsweetened soy milk
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½ tspextra virgin olive oil
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¼ tsponion powder
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1 pinchsalt
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1 pinchground black pepper
Zucchini rolls
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1zucchini
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3½ cups (105 g)fresh spinach
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1⅔ cups (399 mL)passata sauce†
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3cloves garlic, crushed
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1 Tbsp (16 g)tomato paste
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1 tsp (1 g)dried oregano
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½ tspcurry powder
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1 pinchground black pepper
Seasoned breadcrumbs
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1 Tbsp (15 mL)olive oil
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½ cup (40 g)panko breadcrumbs
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1 tsp (2 g)paprika powder
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⅛ tspsalt
Optional garnish
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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 smooth.
- 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 passata 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.
- Place 1 strip of zucchini on a plate and 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 with the remaining zucchini strips.
- 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.
- Top the rolls with the remaining tomato sauce and sprinkle the seasoned breadcrumbs over the tomato-topped rolls.
- 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.
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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.
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Discussion & Rating
Hi there! I love this recipe for dinner parties, along with some side dishes. I've served it to my (non-vegan) friends twice now and it was a hit every time! Peeling the zucchini into strips is a challenge, but totally worth it and fun to make!
I used the leftover cashew ricotta and zucchini (shredded) in a tomato sauce with pasta and it turned out great as well!
Also: thank you for the ingredient conversions and handy checklist! Makes life easier!
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:)