Zucchini Roll-Ups with Cashew Cream

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.

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

Prep the Zucchini

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

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

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

Drizzle with balsamic glaze.
Sprinkle with microgreens or herbs.

Pairing Suggestion

Pair with a crisp Sauvignon Blanc or a delicate sparkling rosé. Non-alcoholic option? A citrusy kombucha or mint cucumber spritzer.

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Zucchini Roll-Ups with Cashew Cream