Cashew 'Ricotta' Zucchini Roll

Ingredients

• 2 large zucchini, sliced lengthways
• 150 g cashews, soaked 2 hours
• 2 tbsp nutritional yeast
• 1 lemon, juice
• 400 g tinned San Marzano tomatoes
• 1 handful basil
• 2 tbsp olive oil, salt

Instructions

1. 1Grill the zucchini slices 1–2 minutes per side, then let cool.
2. 2Blend cashews, nutritional yeast, lemon juice, salt and 3 tbsp water into a thick cream.
3. 3Simmer the tomatoes with 1 tbsp olive oil and salt for 10 minutes.
4. 4Spread cashew cream on each zucchini slice, add a basil leaf and roll up.
5. 5Serve the rolls on the tomato sauce, finished with olive oil.

Why it fits your focus

A dairy-free plate where cashews provide protein and unsaturated fat, and zucchini and tomato keep the meal light and fibre-rich.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.