zucchini cannelloni with cashew sauce-rootsandcook

Zucchini cannelloni with cashew sauce

These zucchini cannelloni with cashew sauce are a great idea for dinner when you want to have something warm but keeping it healthy. Also, it is 100% vegan.

The cashew sauce adds that special thing to this meal to make it perfect. To be honest I could eat the sauce just with a spoon… so yummy!

zucchini cannelloni with cashew sauce-rootsandcook
Zucchini cannelloni with cashew sauce

Looking for more recipes with zucchini?

Zucchini brownie, or linguini with shrimps or a delicious quiche.

Let’s start making some zucchini cannelloni!

Zucchini Cannelloni with Cashew sauce

Recipe by Enara ParraCourse: MainCuisine: ItalianDifficulty: Easy


Prep time




  • 2 large zucchini

  • 400 g mushrooms

  • 1 chopped onion

  • 1 chopped garlic clove

  • 1/2 cup of cashew nuts (natural)

  • 1/2 cup white wine

  • 1 can plum tomato

  • salt and pepper

  • 1 tablespoon nutritional yeasts (optional)

  • 1/2 teaspoon garlic powder


  • 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!zucchini cannelloni with cashew sauce-rootsandcook

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