What would we do if we did not have zucchini? Of course, there are many other vegetables that are perfect for raw food dishes, but zucchini is probably one of the most versatile ones. In fact, zucchini is so versatile that it can be cooked, baked, roasted, marinated, pickled, and eaten raw. Its neutral taste makes it perfect for any cuisine.
For this recipe I am using yellow zucchini and raw cashew nut cheese. To make the cheese filling I consulted my Easy to Make Herbed Raw Cashew Nut Cheese recipe and used it with a slight variation. Plan ahead since it takes almost two days for the cheese to be ready.
Ingredients:
for the cheese
- 2 cups cashew nuts, soaked in water overnight
- 1 cup nut milk (preferably freshly made cashew nut milk)
- 1 tsp probiotic powder
for the cheese filling
- cultured cashew nut cheese
- 1/4 cup dried petals of organic flowers (wild rose, corn flower, marigold)
- 2 Tbsp mixed dried Mediterranean herbs (thyme, oregano, marjoram)
- 2 Tbsp mixed fresh herbs (dill, parsley, chives, fennel fronds)
- 1 small garlic clove, minced
- 2-3 Tbsp freshly pressed lemon juice
- 1 Tbsp virgin olive oil
- freshly ground black pepper and Celtic sea salt to taste
for the cannelloni
- 1 medium large zucchini per person
for the garnish
- fresh edible flowers
- fresh herbs
Method:
- Start by making the cheese. In a food processor or a blender process the soaked cashew nuts with nut milk into a smooth, creamy mass. Add the probiotic powder and blend everything together for a few seconds.
- Line out a bowl with a thick cheesecloth. Transfer the freshly blended nut mass into that bowl, gather the ends of the cheesecloth and tie them together into a large knot. Attach a wooden spoon or spatula to the knot and suspend the cheese over a deep dish or a jar. This will allow the excess moisture to drain naturally. Place the cheese in a warm place away from direct sun. Allow the cheese to culture for 24 hours.
- Once the process is completed, transfer the cheese to a mixing bowl or a blender and add all the other ingredients for the cheese filling. Mix well and adjust the taste as needed. Your filling should be very creamy, but not too flowing.
- Wash and dry the zucchini. Cut off both ends. Using a mandolin, slice the zucchini lengthwise into thin slices.
- To assemble a cannelloni, place three zucchini slices on a flat surface in such a way that they overlap. Place sufficient amount of cheese filling at the bottom end and using a large kitchen knife lift that end slightly and using your hands roll out the cannelloni. Use a spoon to either remove excess filling or to add a bit more if necessary. Place the ready cannelloni roll on a serving platter and continue until all your cheese is used up. You should be able to make 8-10 cannelloni rolls.
- Cover the serving platter with parchment or cling wrap and place in the fridge for 20-30 minutes.
- To serve, decorate the patter with fresh petals and herbs. Enjoy them in good company!
Tip: My cheese filling was so rich that I decided not to make any sauce or dressing. You may want to make some spicy raw marinara sauce or light dressing but for me this was perfect the way it was. Also, if you are a non-vegan raw foodie, you can use raw milk ricotta cheese to make the filling.
In radiant health, passionately raw - Dominique
Dominique Allmon©2025