Zucchini Cashew Cream Rolls

These Zucchini Cashew Cream Rolls are light, fresh and irresistibly creamy.

Zucchini Cashew Cream Rolls are the kind of recipe that proves healthy food can be every bit as delicious as it is nourishing. Thin ribbons of zucchini wrap around a smooth, dreamy cashew cream filling, creating a beautiful bite-sized dish that feels both elegant and effortless.

Perfect as a snack, appetiser, or vibrant addition to a summer table, these rolls bring together simple whole-food ingredients in a way that highlights their natural flavours. The cashew cream is rich and silky, the zucchini adds refreshing crunch, and the combination delivers a plant-based dish that’s satisfying without being heavy. Whether you’re entertaining, meal prepping, or just craving something light and wholesome, these zucchini rolls are a go-to favourite.

Ingredients

• 1 cup unsalted cashews soaked for 30 minutes in warm water
• ½ cup almond milk
• ¼ cup basil leaves
• 2 garlic cloves
• 2 teaspoons Shiro Miso
• 1 large egg or Flaxseed egg *
• a little leftover cooked veg.(optional)
• 1-2 cups pasta sauce
• 1-2 large zucchini or a few slices of Chinese cabbage

Method

1. Soak cashews in warm water and set aside.
2. Preheat oven to 200 C. Oil a sheet of natural baking paper with oil and set aside.
3. Slice the zucchini into 3 mm thin slices. Lay zucchini onto an oiled sheet and roast in the oven 10 minutes. Remove and set aside for 5 minutes before moving.
4. If using cabbage, drop into boiling water for 1 minute and drain and cool.
5. Meanwhile, drain cashews, and put in a food processor with the rest of the ingredients Blend till lightly cracked.
6. Spread some of the pasta sauce into an oiled casserole dish.
7. Lay a strip of zucchini or cabbage and spread about 1-2 tablespoons of the cashew mixture over each individual strip.
8. Roll up and top with a teaspoon of the pasta sauce.
9. Bake uncovered 15-20 minutes or until set. Serve topped with any ferment of your choice.

TIP: To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and set aside for 15 minutes to set up and thicken.