Zucchini Spinach Roll Ups
Ingredients
Scale
Spinach Layer
- 4 cups torn spinach, all stems removed
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp olive oil
- ¼ tsp Celtic sea salt
For the Cashew Basil “Cheese”
- 1/2 cup macadamia nuts, soaked at least 4 hours
- 1/4 cup cashews soaked at least 4 hours
- 1 Tb lemon juice
- 1 Tb nutritional yeast
- ½ tsp dried thyme
- ½ cup fresh basil
- ¼ tsp salt
- 1 tsp chopped garlic
- ¼ cup water
- fresh ground pepper
For the Rolls
- 2–4 zucchini
- Cashew Basil “Cheese”
Instructions
Spinach Layer
- Place all ingredients in a bowl, mix and massage the spinach.
- Let marinate and wilt for 1 hour.
For the Cashew Basil “Cheese”
- In a food processor or high speed blender process all ingredients together adding as little water as possible until you get a smooth consistency.
- Season with additional salt and pepper to taste.
- Put ½ in a bowl, cover and refrigerate.
For the Rolls
- Cut the ends off each zucchini.
- Using a mandolin or very sharp knife, slice long thin slices from the zucchini. You want the zucchini to be thin enough, about 1/16” so they roll easily without breaking.
- Keep slicing until you have 16 even size slices. Use the slices from the ends in a salad or sauté.
Assembly
- On a flat surface, lay out a slice of zucchini, spread a layer of the Cashew Basil “Cheese” on the strip and smooth it out evenly over 3/4 of the strip, leaving some space at the end so the “cheese” doesn’t ooze out.
- Place a tablespoon of the spinach near the front end of the zucchini and start to roll.
- When you get to the end set it on it its side
- Repeat the process until you use up all the ingredients
- Serve with tomato salad or dipped in tomato sauce.