Raw zucchini cannelloni with 2 cashew cheeses and vegetables
For the cheese:
150 g cashew nuts
1 lemon – zest and juice
1 TS of nutritional yeast
50 ml water
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.
For the cannelloni:
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.