These light, elegant roll-ups combine tender zucchini ribbons with a luscious cashew cream, delivering both flavor and finesse. Perfect as a refined vegan starter, they’re fresh, nutty, and satisfying with each bite—garnished with microgreens and a whisper of balsamic.
[cooked-sharing]
Yields6 ServingsPrep Time25 minsCook Time10 minsTotal Time35 mins
For the Roll-Ups
2medium zucchinis, sliced lengthwise into thin ribbons
1tbspolive oil (optional, for grilling or blanching)
Salt and pepper to taste
For the Cashew Cream
1cupraw cashews (soaked for 2+ hours or boiled for 10 minutes)
1clovegarlic
1tbsplemon juice
½tspapple cider vinegar
¼cupwater (adjust for texture)
Salt, to taste
Optional: 1 tsp nutritional yeast or chopped herbs (basil, parsley)
Garnish
Microgreens or chopped chives
Balsamic glaze or reduction
Prep the Zucchini
1
Use a mandoline or vegetable peeler to slice the zucchini into long, thin strips.
Optional: Blanch slices in boiling water for 30 seconds, then plunge into an ice bath. This makes them more pliable.
Make the Cashew Cream
2
Blend all cream ingredients until ultra-smooth. Adjust water for consistency—should be thick but spreadable.
Taste and adjust salt and acidity as needed.
Assemble
3
Pat zucchini slices dry if needed.
Spread a spoonful of cashew cream onto each ribbon and gently roll up.
Place seam-side down on a serving platter.
Garnish & Serve
4
Drizzle with balsamic glaze.
Sprinkle with microgreens or herbs.
Pairing Suggestion
5
Pair with a crisp Sauvignon Blanc or a delicate sparkling rosé. Non-alcoholic option? A citrusy kombucha or mint cucumber spritzer.
Ingredients
For the Roll-Ups
2medium zucchinis, sliced lengthwise into thin ribbons
1tbspolive oil (optional, for grilling or blanching)
Salt and pepper to taste
For the Cashew Cream
1cupraw cashews (soaked for 2+ hours or boiled for 10 minutes)
1clovegarlic
1tbsplemon juice
½tspapple cider vinegar
¼cupwater (adjust for texture)
Salt, to taste
Optional: 1 tsp nutritional yeast or chopped herbs (basil, parsley)
Garnish
Microgreens or chopped chives
Balsamic glaze or reduction
Directions
Prep the Zucchini
1
Use a mandoline or vegetable peeler to slice the zucchini into long, thin strips.
Optional: Blanch slices in boiling water for 30 seconds, then plunge into an ice bath. This makes them more pliable.
Make the Cashew Cream
2
Blend all cream ingredients until ultra-smooth. Adjust water for consistency—should be thick but spreadable.
Taste and adjust salt and acidity as needed.
Assemble
3
Pat zucchini slices dry if needed.
Spread a spoonful of cashew cream onto each ribbon and gently roll up.
Place seam-side down on a serving platter.
Garnish & Serve
4
Drizzle with balsamic glaze.
Sprinkle with microgreens or herbs.
Pairing Suggestion
5
Pair with a crisp Sauvignon Blanc or a delicate sparkling rosé. Non-alcoholic option? A citrusy kombucha or mint cucumber spritzer.
