Raw vegan cannelloni pasta
Raw vegan cannelloni pasta – a delicious dish
1 pack of cashew (6.8 oz.)
6 tablespoons of inactive yeast
3 tablespoons of olive oil
1 fresh bundle of basil
2 fresh green onions
10 tomato cherry
3 tomatoes for juice
2 cloves of garlic
2 dates without seeds
1 onion, the smallest onion
1 teaspoon of chili flakes
Salt and pepper
This hearty and creamy vegan cannelloni recipe is made with cashew, zucchini and tomatoes.
Wash the zucchini and cut it in thin slices (use the vegetable cleaner to make strips).
Prepare the cream cheese in the blender. So, add the hydrated cashew, inactive yeast flakes, olive oil, 1 clove of garlic, lemon juice, salt, pepper and 1,69 us fl oz of water, mixing everything until it becomes a fine paste. In the cashew cream add fresh green onions and basil freshly sliced.
Add a spoonful of cream over the zucchini, put half a cherry tomatoes at one end and run the pasta from that end.
After all the pasta has been rolled, place on a plate and add tomato sauce, basil and inactive yeast flakes above. For the tomato sauce add in the blender the tomatoes without the skin, fresh basil, 1 clove of garlic, 1 small onion, dates, salt and 1 teaspoon of chili flakes.