Cucumber rolls are a fantastic appetizer option that’s perfect for any gathering. They’re light, refreshing, and packed with flavor. The creamy cashew cheese pairs perfectly with the crispness of the cucumber, while the addition of fresh herbs adds a burst of freshness to every bite. Plus, they’re incredibly easy to make and can be customized with your favorite ingredients, making them a versatile option for any occasion.
Number of Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes
Cuisine: Vegan
Ingredients:
- 2 large cucumbers
- 1 cup raw cashews, soaked in water for at least 4 hours or overnight
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 clove garlic
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh herbs (such as parsley, dill, or chives)
- Freshly ground black pepper, to taste
- Optional: Thinly sliced vegetables (such as bell peppers, carrots, or radishes) for filling
Equipment/Utensils Required:
- High-speed blender or food processor
- Mandoline slicer or vegetable peeler
- Kitchen towel or paper towels
Preparation Steps:
- Start by preparing the cashew cream cheese. Drain the soaked cashews and add them to a high-speed blender or food processor along with the lemon juice, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy, adding water as needed to achieve the desired consistency.
- Transfer the cashew cream cheese to a bowl and stir in the chopped fresh herbs. Set aside.
- Using a mandoline slicer or vegetable peeler, thinly slice the cucumbers lengthwise into long, thin strips.
- Lay the cucumber slices flat on a clean kitchen towel or paper towels and blot them dry to remove any excess moisture.
- Spread a thin layer of cashew cream cheese onto each cucumber slice, leaving a small border around the edges.
- Place a few thinly sliced vegetables (if using) along one edge of each cucumber slice.
- Starting from the edge with the vegetables, carefully roll up each cucumber slice into a tight spiral.
- Secure each cucumber roll with a toothpick if necessary and arrange them on a serving platter.
- Serve the cucumber rolls immediately, or cover and refrigerate until ready to serve.
- Enjoy these delicious Vegan Cucumber Rolls with Cashew Cream Cheese as a light and refreshing appetizer for any occasion!
Nutritional Information (per serving):
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
Vitamins and Minerals (per serving):
- Vitamin K: 32%
- Vitamin C: 22%
- Calcium: 5%
- Iron: 15%
- Folate: 10%
Vegan Cucumber Rolls with Cashew Cream Cheese
Cucumber rolls are a fantastic appetizer option that's perfect for any gathering. They're light, refreshing, and packed with flavor. The creamy cashew cheese pairs perfectly with the crispness of the cucumber, while the addition of fresh herbs adds a burst of freshness to every bite. Plus, they're incredibly easy to make and can be customized with your favorite ingredients, making them a versatile option for any occasion.
Ingredients
- 2 large cucumbers
- 1 cup raw cashews soaked in water for at least 4 hours or overnight
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 clove garlic
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh herbs such as parsley, dill, or chives
- Freshly ground black pepper to taste
- Optional: Thinly sliced vegetables such as bell peppers, carrots, or radishes for filling
Instructions
- Start by preparing the cashew cream cheese. Drain the soaked cashews and add them to a high-speed blender or food processor along with the lemon juice, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy, adding water as needed to achieve the desired consistency.
- Transfer the cashew cream cheese to a bowl and stir in the chopped fresh herbs. Set aside.
- Using a mandoline slicer or vegetable peeler, thinly slice the cucumbers lengthwise into long, thin strips.
- Lay the cucumber slices flat on a clean kitchen towel or paper towels and blot them dry to remove any excess moisture.
- Spread a thin layer of cashew cream cheese onto each cucumber slice, leaving a small border around the edges.
- Place a few thinly sliced vegetables (if using) along one edge of each cucumber slice.
- Starting from the edge with the vegetables, carefully roll up each cucumber slice into a tight spiral.
- Secure each cucumber roll with a toothpick if necessary and arrange them on a serving platter.
- Serve the cucumber rolls immediately, or cover and refrigerate until ready to serve.
- Enjoy these delicious Vegan Cucumber Rolls with Cashew Cream Cheese as a light and refreshing appetizer for any occasion!
Notes
Nutritional Information (per serving):
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
- Vitamin K: 32%
- Vitamin C: 22%
- Calcium: 5%
- Iron: 15%
- Folate: 10%
