These courgette roll ups are a revamp of one of the first recipes I ever posted to my blog. It was funny reading the old instructions and rewriting them too because I realise how far I’ve come since then. The roll ups are now simpler to make but still as yummy!

They have two nut based fillings. Firstly a cashew “cheese” made with nutritional yeast of course, some garlic and lemon juice. The other is a mince like mixture made from walnuts, sundried tomato and seasonings. The fillings are rolled up into a long slice of courgette along with fresh basil and alfalafa sprouts to make a fun starter, side or canape.

While this doesn’t really amount to a lasagne what so ever it is what I named them so many years ago when raw food was all the rage and any concoction of raw vegetables, nuts and seasonings could be anything it wanted. So, I decided to keep it in the title and it does give a small, if ever so tiny, nod to lasagne so there we are. Courgette Lasagne Roll Ups from me to you!

Malin x

Raw Courgette Lasagne Roll Ups

Makes 12-15 rolls.


Cashew cheese:

0,5 cup cashews, soaked for 30 minutes in boiling water

1 small garlic clove

2 tbsp nutritional yeast

1 tbsp lemon juice

Salt and black pepper, to taste

1-2 tsp water

Walnut mince:

0,5 cup walnuts

0,5 cup sundried tomatoes in oil

1 tbsp soy sauce

0,5 tsp smoked paprika

1 tsp dried basil

0,5 tsp cumin

Pinch of chili powder

For the rolls:

1 courgette/zucchini, preferably long and not too large

12-15 fresh basil leaves

Roughly 0,5 cup alfalfa sprouts