Raw Zucchini Roll Ups With Chili Cashew Sauce

Recipe and photographs by Florencia Tagliavini, the NutraMilk nutritionist.

Recipe inspired by Veggies Don´t Bite.

Raw walnut meat, avocado, cilantro and peppers wrapped in zucchini and topped with a chili cashew sauce for an elegant and mouth-watering appetizer. We love this idea of a healthy, all raw, gluten-free, dairy free, paleo recipe. Give it a try! You can use the NutraMilk to make your fresh cashew milk, the chili cashew sauce and the raw walnut meat.

INGREDIENTS

For raw Mexican Veggie Walnut “Meat”

• 1 cup raw walnuts
• 1 small sized zucchini
• ¼ cup sundried tomatoes in water
• 2 tbsp. fresh cilantro
• 3 tsp. chili powder
• 2 ½ tsp. cumin
• 1 ½ tsp. lemon juice
• 1 t tsp. paprika
• ½ tsp. garlic powder
• ½ t tsp. sea salt

For roll ingredients:

• 1 medium-sized zucchini
• 1 yellow pepper
• 1 avocado
• 2 tbsp. fresh cilantro

For chili cashew sauce

• 1 cup cashews
• 2 cups cashew milk made with the NutraMilk
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 1 tbsp. fresh lime juice
• 1 tsp. apple cider vinegar
• ½ tsp. garlic powder
• Himalayan pink salt to taste

For cashew milk

• 1 cup (150g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For cashew Milk

• Start by making fresh cashew milk with the NutraMilk:
  • Place cashews in the NutraMilk container.
  • Press Butter cycle, set for 3 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

For chili cashew sauce

• Place all ingredients into the NutraMilk container and press Butter Cycle until smooth (approx. 4 minutes).

For walnut ¨meat¨

• Peel the small-sized zucchini and slice until you fill a ¾ cup, and add it to a food processor.
• Place sundried tomatoes, cilantro, garlic, lemon juice, smoked paprika, chili powder, cumin, and salt into the NutraMilk and press Mix (do not change the default time).
• Next, add the walnuts to the NutraMilk and process for a few seconds until all is combined and you achieve the texture of a meaty crumble. Set aside.

For zucchini rolls

• Peel and then slice the medium-sized zucchini into very thin strips, you should get about 16 if you sliced them thin enough, I used a mandolin. Salt them and allow them to sit while you prepare the rest in order to draw out some of the water.
• Slice the yellow pepper and avocado into matchstick-sized slices.

• To assemble: wipe the salt off of the sliced zucchini. Lay them flat and spread some of the meat onto each slice, covering about half.
• Next lay a layer of peppers, avocado, and cilantro on top of the meat aligning the bottom edges of the veggies to the zucchini slice so the top of the veggies stick above the slice of zucchini.
• Drizzle a touch of chili cashew sauce over the meat and veggie area.
• Then starting on the end that has meat and veggies, carefully begin to roll until you reach the other end of the zucchini. You may need to secure the end of the zucchini with a dab of chili cashew sauce.