These are a super fresh treat to have with your supper, as a snack or served as an appetizer. They are so easy to make and people are always surprised by how good they are. If you are not familiar with cashew cheese check out the “Bold Vegan’s” funny and easy recipe! Or you can pick up a perfectly made jar by Truffula at Noorish or Earths General Store in Edmonton. Cashew cheese is a healthy way to create tonnes of great snacks and meals. It will be showing up again and again in my recipes and I highly recommend giving it a try.
1 Bunch of Swiss Chard
1 Zuchini shredded
1 Pack of Sprouts (alfalfa/sunflower or pea shoots)
2 Ripe Avacados
1 Cup of Cashew Cheese
1 Bunch of Cilantro
1 Bunch of Basil
1/2 Cup of Creme Fresh or Yogurt
2 Cloves of Garlic
4 tablespoons of Blue Kettle Ginger Dressing or Cesar Dressing
1. Wash and dry the swiss chard and use a knife to remove stems completely. Divide leaves in half or quarters to make long rectangles. Lay rectangles out vertically in front of you.
2. Place a small spoonful of cashew cheese in the top centre of each leaf and follow down with avacado, zucchini, sprouts, basil and cilantro leaf.
3. Roll leaves up, rolling away from you so the cashew cheese acts as a glue. Place a toothpick in the centre of each roll if needed.
4. Combine all ingredients for sauce and mix well. Serve everything together at room temperature