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Raw Cannelloni Zucchini

Zucchini Cannelloni with Marinara Sauce

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 3 zucchini (medium, cut into thin slices lengthwise using a mandolin or a peeler)
  • 2 cups cashew (soaked for 4 hours and rinsed)
  • 3 Tbsp lemon juice (fresh)
  • 1 Tbsp nutritional yeast
  • 1 tsp sea salt
  • 1 1/2 cup tomato (ripe, cut in quarters)
  • 3 sun-dried tomatoes (soaked for 4 hours and rinsed)
  • 1 Tbsp olive oil
  • 1 garlic clove
  • 4 Tbsp black olives (chopped)
  • 1 tsp oregano (dry)
  • salt (to taste)
  • pepper (to taste)
  • chili flakes (to taste)
  • 6 brazil nuts (ground)
  • 1/4 tsp tamari

Method
 

  1. Spread zucchini slices in a tray and sprinkle with a little salt and a drizzle of lemon juice. This marinade will make the slices more flexible for when you roll the cannelloni.
  2. In a food processor, blend cashew nuts, lemon juice, nutritional yeast and salt to have a smooth paste.
  3. Lay three zucchini slices side-by-side lengthwise, overlapping a bit to form a rectangle. Shape 2 tablespoons of cashew paste into a cylinder and place at a short end of rectangle. Starting from filling end, roll zucchini to make the cannelloni. Repeat with remaining zucchini and paste.
  4. Blend all the ingredients into a smooth sauce.
  5. Mix ground Brazil nuts with tamari and dehydrate for about 2 hours at 108°F / 42°C. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.
  6. Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts Parmesan.