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Zucchini Rolls with Vegan Ricotta Cheese
45 min
Snack
Appetizer
Side
Servings
Total
45 minPrep
20 minCook
25 minContains
tree nut
Swap out
soy
gluten
Free from
peanut
sesame
Ingredients
Vegan cashew ricotta
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½ cup (65g)raw cashews
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1garlic clove
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¼ cup (60ml)unsweetened soy milk
-
-
½ tspolive 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 (105g)fresh spinach
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1⅔ cups (400ml)passata sauce†
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2garlic cloves, crushed
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1 Tbsp (16g)tomato paste
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1 tsp (1g)dried oregano
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½ tspcurry powder (optional)
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1 pinchground black pepper
Seasoned breadcrumbs
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1 Tbsp (15ml)olive oil
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½ cup (29g)panko bread crumbs
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1 tsp (2.3g)sweet paprika powder
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⅛ tspsalt
Optional garnish
-
fresh basil leaves
Make your own
Directions
- Soak the cashews in plenty of boiling water. Set aside.
- Meanwhile, use a vegetable peeler to peel the zucchini into long strips.
- Add the spinach to a large pan over medium-high heat, stirring for 1 - 2 minutes. When wilted, set aside.
- Drain the cashews and add them to a small food processor along with the remaining ricotta ingredients. Blend until smooth.
- Add the seasoned bread crumb ingredients to a small pan over medium-high heat. Stir frequently for 4 - 5 minutes. Set aside.
- To a medium bowl, add the passata sauce, garlic, tomato paste, nutritional yeast, and spices. Mix.
- Preheat oven to 350°F (180°C)*. 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, then roll it into a spiral. Place the rolls in the baking dish, and repeat with the remaining zucchini strips.
- Top the rolls with the remaining tomato sauce and sprinkle the seasoned bread crumbs over it all.
- Bake on the middle rack of the oven for 20 - 25 minutes, or until the crumbs are golden and the sauce is bubbling. Garnish, and enjoy!
Notes
- †† Passata is a smooth, thick tomato sauce made from strained tomatoes without added seasonings, herbs, or spices.
- * We used top and bottom heating (not fan-assisted/convection).
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
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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The first pul meal I ever made years ago and still my favourite
Insanely delicious! 🥵
OMG! That cashew ricotta! Good Lord! I can’t believe how tasty that is! Increasible! One of my favourite dishes!
Wow it was so tasteful! All the family loved it even if they don’t usually eat plant based food. 🙃
Thought we were 4 and i did put for 6 peoples to make sure to have enough, it was still not enough! But will do it again and again for sure!
So, funny story. I had some friends over last night and decided to make these rolls. I used the scaling feature to make 8 servings so that there would be plenty for everyone. And to my disappointment, upon trying once ready, I didn't like them. I thought, oh no, I'll probably be stuck with an entire baking dish of uneaten rolls that I will be forcefeeding myself for a week!... Surprisingly enough, ALL of my guests requested seconds and they have polished their dishes! They all liked this and asked me for a link to your recipe. So, for that reason I'll be giving it 5 stars. Majority rules 😉
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:)