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.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 10 minsTotal Time 35 minsFor the Roll-Ups
2 medium zucchinis, sliced lengthwise into thin ribbons
1 tbsp olive oil (optional, for grilling or blanching)
Salt and pepper to taste
For the Cashew Cream
1 cup raw cashews (soaked for 2+ hours or boiled for 10 minutes)
1 clove garlic
1 tbsp lemon juice
½ tsp apple cider vinegar
¼ cup water (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
2 medium zucchinis, sliced lengthwise into thin ribbons
1 tbsp olive oil (optional, for grilling or blanching)
Salt and pepper to taste
For the Cashew Cream
1 cup raw cashews (soaked for 2+ hours or boiled for 10 minutes)
1 clove garlic
1 tbsp lemon juice
½ tsp apple cider vinegar
¼ cup water (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 .
Zucchini Roll-Ups with Cashew Cream
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