Vegan Zucchini Rolls with Cashew Ricotta, Mint and Avocado {GF}

4.5 from 4 votes

Prep Time

25 mins

Total Time

25 mins

Your new favorite no cook appetizer - healthy, light and delicious vegan zucchini rolls with home made herbed cashew rictotta, mint, avocado and crushed almonds. GF.

Course: Appetizer

Cuisine: American, gluten free, Healthy, Paleo, Vegan

Servings: 6

Calories: 311 kcal

Author: Vicky

Ingredients

2-3 zucchini thinly sliced on a mandolin
1 - 2 avocado halved and sliced
handful mint leaves separated
1/4 cup slivered or sliced almonds pounded
For the Cashew Ricotta:
2 cups cashews halved and soaked in water overnight, then rinsed and drained
4 - 5 tablespoons apple cider vinegar
3 tablespoons lemon juice
6 tablespoons water
4 tablespoons chopped parlsey
4 tablespoons chopped green onions
1 lemon zested
4 tablespoons nutritional yeast
1 teaspoon salt
black pepper to taste

Instructions

Place thinly sliced zucchini slices on a paper towel and salt. Let sit for 10-15 minutes, dry the moisture that forms on top with a paper towel.
In a blender or food processor blend cashews with viengar, lemon juice and water until smooth. This could take a few minutes.
Remove from blender and place the cashew mixture in a large bowl. Add parsley, green onions, lemon zest, nutritional yeast, salt and pepper. Mix.
Place each zucchini slice in front of you. Spoon the cashew ricotta onto the zucchini slice, top with a bit of almonds, a piece of avocado and a mint leaf.
Roll the zucchini up.
Repeat with remaining zucchini.

Nutrition Facts

Vegan Zucchini Rolls with Cashew Ricotta, Mint and Avocado {GF}

Amount Per Serving

Calories 311 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Sodium 401mg17%

Potassium 654mg19%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 5g6%

Protein 12g24%

Vitamin A 395IU8%

Vitamin C 28.6mg35%

Calcium 53mg5%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.