For the cheese:

150 g cashew nuts

1 lemon – zest and juice

1 TS of nutritional yeast

50 ml water

Salt

Pepper

½ teaspoon chilli powder

Soak the cashew nuts in water for 12 hours. Drain, add all other ingredients except the chilli powder and blend. Add the chilli to half of the cheese and mix well. Put the cheeses in the fridge and let them stand for some time before serving.

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For the cannelloni:

1 zucchini

Mixed vegetables and herbs to decorate like salad, radish, carrot, pepper, cherry tomatoes, asparagus etc

With a mandolin or a peeler cut the zucchini in fine long stripes. Roll them up leaving a hole in the middle and put them on the dishes. Fill them with the cheeses and then decorate with the vegetables and herbs.