Hello My Dearest Foodies,
We have another exciting challenge this week, hosted by the amazing vegan recipes creators 
I usually use cashews as a substitute for cheese in my recipes and this one is especially delicious and easy to make. Even if you are not up to making zucchini rolls, you can use this Rose Sauce for pasta. Whether you prefer zoodles or regular pasta, that is up to you.
ZUCCHINI LASAGNA ROLLS
Raw Zucchini Lasagna Rolls with Raw Cashew Cream & Rose Sauce
Raw – Vegan – Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS for 3
• Zucchini 1 1/2 (sliced with mandoline slicer)
• Cashew cream cheese ½ cup
• Sun dried tomatoes 1/4 cup (sliced)
• Basil leaves 6
• Basil microgreens ¼ cup
• Rose sauce
• Wooden mini skews 3
• Mandoline slicer
• Squeeze bottle
PROCESS
• Spread the zucchini slices on the flat surface.
• Spread the cashew cream cheese evenly along the slice as shown on the photo.
• Arrange the sundried tomato pieces along the slice as shown on the photo.
• Place the basil leaves and the microgreens at the top of the slice sticking out slightly over the edge as shown in the photo.
• When ready, start rolling in the edge firmly yet gently all the way to the end.
• Secure the roll with your skew on top.
• Before you serve, decorate your plate making a swirly pattern with rose sauce, using a squeeze bottle and place your rolls on top.
• Garnish with Basil Microgreens.
CASHEW CREAM CHEESE
• Raw cashews 1 cup (presoaked for 6 hours and rinsed)
• Nutritional yeast 1tbs (adds the cheesy flavour)
• Garlic powder 1tsp
• Apple cider vinegar 1tbs
• Himalayan pink salt to taste
• Blend all the ingredients in a food processor until smooth.
RAW ROSE SAUCE
• Heirloom or vine ripen tomatoes 2 medium size (skinned & cut into quarters)
• Cashew Cream Cheese 2 tbs
• Cayenne pepper to taste
• Himalayan Pink Salt to taste
• Blend all the ingredients in a food processor until smooth.
THANK YOU FOR VISITING & BON APPETIT 🍇🍍💚🍓🍉
MORE RECIPES AT Lena's Vegan Living
