Zucchini Cannelloni

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We are always looking for vegan options for easy weeknight meals as a way to lower our meat consumption. This simple and healthy dish can easily be tossed together within minutes. Did I mention you can freeze the cashew cheese to make this dish even quicker?

Yields 3-4 servings

Ingredients

2 cup cashews soaked for 4-6 hrs
6 tbsp olive oil
8 tbsp filtered water
1/2 tsp sea salt
1/2 tsp garlic granules
Hefty dash of pepper
2 lemons (juice from)

2 medium zucchini squash

2 c. of homemade tomato sauce or clean store bought tomato sauce

Instructions

Drain and rinse soaked cashews. After draining very well, add cashews and remaining ingredients into food processor (not blender) and process until well combined. Set cashew ricotta mixture aside. Wash & dry zucchini and remove ends.  Using a mandolin, on the thinnest-medium setting (level one or level two depending on mandolin), slice zucchini lengthwise. On a clean surface area, gently stack three ribbons of zucchini together in a stair step pattern. Place a big dollop or two of cashew ricotta onto zucchini ribbons (made with mandolin on thinnest setting). Roll stuffed zucchini and top with homemade tomato sauce or approved store bought sauce. Repeat the construction of cannelloni until complete.