Zucchini cannelloni with cashew sauce

Directions

• Start soaking cashew nuts in water for 15 minutes.
• For the mushroom filling, heat 1 tablespoon oil in a medium-size pan and sauté the onion and the garlic.
• Chop mushrooms, add and stir. Cook for 5 minutes.
• Add 1/2 glass of white wine. Cook for another 5 minutes until the mushrooms are soft. Remove from heat and set aside.
• In the meantime, heat 1/2 tablespoon oil in a small saucepan. Add the tomato and simmer for 10 minutes or until the sauce thickens slightly.
• Remove the tomato sauce from heat.
• Place the tomato sauce, cashew nuts (without the water), garlic powder, nutritional yeast (optional), salt and pepper in a food processor and blend them all until you get a creamy texture.
• Meanwhile, using a mandolin or sharp knife, peel the zucchini into wide strips and lay them flat. Sprinkle the zucchini with salt.
• Heat a large pan and cook zucchini ribbons in small batches. 30 seconds from each side max. Place them in a dish.
• To assemble. Grab 2 wide zucchini ribbons, lay them on a work surface slightly overlapping.
• Place 1 large tablespoon of the mushroom filling onto the centre of the zucchini.
• Roll into a coin and place it in an oven dish. Repeat with remaining zucchini.
• Spoon the cashew sauce over each roll.
• Bake in a preheated oven for 10 minutes at 200 ºC. Conventional heating.
• Sprinkle with extra nutritional yeast and serve with some salad. Enjoy it!