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.
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Use a mandoline or vegetable peeler to slice the zucchini into long, thin strips.
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Optional: Blanch slices in boiling water for 30 seconds, then plunge into an ice bath. This makes them more pliable.
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Blend all cream ingredients until ultra-smooth. Adjust water for consistency—should be thick but spreadable.
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Taste and adjust salt and acidity as needed.
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Pat zucchini slices dry if needed.
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Spread a spoonful of cashew cream onto each ribbon and gently roll up.
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Place seam-side down on a serving platter.
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Drizzle with balsamic glaze.
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Sprinkle with microgreens or herbs.
Pair with a crisp Sauvignon Blanc or a delicate sparkling rosé. Non-alcoholic option? A citrusy kombucha or mint cucumber spritzer.
Ingredients
Directions
-
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.
-
Blend all cream ingredients until ultra-smooth. Adjust water for consistency—should be thick but spreadable.
-
Taste and adjust salt and acidity as needed.
-
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.
-
Drizzle with balsamic glaze.
-
Sprinkle with microgreens or herbs.
Pair with a crisp Sauvignon Blanc or a delicate sparkling rosé. Non-alcoholic option? A citrusy kombucha or mint cucumber spritzer.