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Vegan Zucchini Rollatini

A creamy, dairy-free vegan zucchini rollatini made with cashew ricotta, marinara sauce, and tender baked zucchini.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 zucchini thinly sliced
  • 1 tbsp olive oil
  • 1 cup raw cashews soaked
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 1 cup spinach chopped
  • 1 cup marinara sauce
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Baking dish
  • Food processor
  • Knife or mandoline

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchini lengthwise and lightly roast until flexible.
  3. Blend cashews, garlic, lemon juice, nutritional yeast, salt, and pepper until smooth.
  4. Fold spinach into the filling.
  5. Roll filling into zucchini slices.
  6. Arrange in baking dish with marinara sauce.
  7. Bake for 20–25 minutes.

Notes

Best served warm with fresh basil.