Raw Zucchini Rolls with Walnut Pesto and Cashew Cheese: Recipe
Are you looking for something different than another salad? Or looking to bring an eye-catching and mouth-watering dish to your next raw food potluck or healthy picnic? Try this recipe for Raw Zucchini Rolls and your friends and family will simply be amazed at how delicious healthy food can be. And of course, it’s gluten-free!
Raw Zucchini Rolls with Tomato Sauce, Cashew Cheese and Walnut Pesto – it’s easy to make!
I actually threw this dish together with what I had at home one day not using any recipe at all. That’s the beauty of learning how to cook – once you know the basics, you can use your creativity to make just about anything you want! My goal was to have a nice finger-food raw food platter. I saw that I had a lot of organic zucchini, so I said, hmmmm…I can make zucchini rolls, now what to put inside? First I made the tomato sauce and it was yummy, but I felt like it needed more texture. So, I made the walnut pesto. Then, I decided to top it off with some smooth and creamy raw cashew nut cheese and this gorgeous gourmet-looking raw pasta dish was born!
You can make this yourself at home. You will need either a blender or a mini-food processor, about 3-4 large organic zucchinis and the following ingredients:
Walnut Pesto Ingredients
- 1 1/2 cup raw organic walnuts
- 1 Tbsp. Extra Virgin Olive Oil
- 1 cup organic fresh basil leaves (or cilantro)
- 1/2 Tbsp. fresh lemon juice
- Dash of Himalayan Salt
Raw Tomato Sauce Ingredients
- 2 cups organic tomatoes, chopped
- 1 Tbsp. Extra Virgin Olive Oil
- 1-2 raw garlic cloves
- 1/2 tsp. organic dried oregano leaves
- 1/4 tsp. organic dried basil leaves
- 1/4 tsp. organic cayenne pepper
- 1 Tbsp. fresh lemon juice
- 1/2 Tbsp. raw apple cider vinegar
- 1 Tbsp. raw organic honey (optional)
- Dash of Himalayan Salt
Raw Cashew Cheese Ingredients
- 2 cups organic raw unsalted cashews
- 1 Tbsp. fresh lemon juice
- Dash of organic cumin powder
- Dash of organic cayenne pepper
- Dash of Himalayan Salt
How To Make a Raw Zucchini Rolls
1. Make the Walnut Pesto: Add the ingredients into a mini food processor or blender and pulse several times until the mixture is course but uniform in texture. Set aside in a glass container, covered and refrigerated for at least 2-3 hours to marinate.
2. Make the Tomato Sauce: Add the ingredients into a mini food processor or blender and pulse several times until the mixture is course but uniform in texture. Set aside in a glass container, covered and refrigerated for at least 2-3 hours to marinate.
3. Make the Cashew Cheese: Add the ingredients into a mini food processor or blender and blend for 1-2 minutes until smooth in texture. Set aside in a glass container, covered and refrigerated for at least 2-3 hours to marinate.
4. When you are ready to serve, prepare the zucchini strips: Peel the outer skin of each zucchini (the skin can have a bitter taste but also looks more like real “pasta” without the skin). Then use a peeler, mandolin or knife to cut the zucchini into flat strips.
5. Using one zucchini strip at a time, place 1 spoonful of tomato sauce and 1 spoonful of walnut pesto on the strip, then roll the strip, securing it with a toothpick. Top each zucchini roll with a dollop of cashew cheese and a small sliver of fresh basil leaf for decoration.
6. Serve on a plate of lettuce, with loving intention to share the gift of good health!
Note: If you are vegan, you can replace the raw organic honey with agave nectar or a dash of organic stevia powder.
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