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 creamy, scraping down sides as needed.
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).
5. To a medium bowl add the tomato sauce, garlic, tomato paste, nutritional yeast, oregano, Italian spice, curry powder, and pepper. Mix to combine.
6. Layer about ½ of the tomato sauce on the bottom of a 9 x 6 inch (23 cm x 15 cm) baking dish.
7. 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.
8. Top the rolls with the remaining tomato sauce.
9. Sprinkle the crushed croutons over the tomato-topped rolls.
10. 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.