Ingredients
½ cup roasted cashews, soaked overnight
1 tbsp rice vinegar
4 zucchini, each yielding 6-8 slices
2 carrots, sliced into matchsticks
1 cucumber, seeds removed and sliced into matchsticks
4 medium radishes, cut into matchsticks
1 avocado, peeled and sliced
1 bunch cilantro, small bunch
Preparation
Drain cashews and put them into a food processor with rice vinegar. Depending on how long cashews were soaked, you might need to add a tablespoon of water to get the right consistency.
Process until cashews are a soft paste but still have some texture. Scrap the sides with a spatula if necessary.
Chop the ends off your zucchini and use a vegetable peeler to peel your zucchini into long thin strips.
Lay the zucchini strips flat and add a small spoonful of cashew mixture onto one of the ends of each zucchini strip.
Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro in each roll.
Roll up and serve.
