To make these roll-ups rawesome, strips of yellow squash are softened with a little olive oil and salt before being stuffed with a creamy pesto “cheese” made from soaked cashews. They’re great all by their lonesome, and also lovely topped off with a bit of raw marinara sauce.
Yield: Makes 3 to 4 dozen rolls
Cook time: 30 minutes
2 medium yellow squash
1 cup cashews, soaked 2-4 hours
Juice of 1 lemon
1 recipe Cilantro Almond Pesto
1/4 cup nutritional yeast
Salt to taste
Wash squash and remove ends. Using a mandolin, spiralizer, or veggie peeler, slice into long, thin, flat strips. Drizzle very lightly with olive oil in a medium mixing bowl and sprinkle with salt. Toss gently to coat and allow to soften for 10 minutes.
Meanwhile, prepare the filling. Pour cashews into a blender or food processor and pulse until no large chunks remain. With the mixer running, add lemon juice and pesto. Mix until very smooth. Add nutritional yeast and salt and mix until well combined.
To assemble the rolls, spoon filling by the teaspoon about 1/2” from one end of a squash strip. Starting from that end, roll the strip around the filling and continue all the way to the other end.
Originally published for PK4 Media.