- 2 large zucchini
- cashew cream cheese (see below)
- 14 oz. smoked salmon
To assemble, lay zucchini strip flat and spread a thin layer of cream cheese over it, then top with smoked salmon. Tightly roll each zucchini slice from the left side in.
Cashew Cream Cheese
- 2 cups raw cashews soaked overnight in filtered water (raw macadamia nuts also work – but will take a lot longer to blend)
- 2 tbsp plain, unsweetened non-dairy yogurt (see notes)
- 1/2 tsp sea salt (plus more to taste)
- filtered water as needed to blend
Drain the liquid off of the soaked cashews. Add them to a high-powered blender or food processor and blend until completely smooth. Stop to scrape down the sides as needed; you can also add filtered water a tablespoon at a time if you’re having trouble blending.
Note: if your blender has warms the mixture very much, take a break now and wait for it to cool down. Then, add the yogurt* once cooled. Salt and pulse to combine.
Transfer to the clean container and cover.
Let sit out at room temperature for 24 hours. Taste the mixture, and add more sea salt to taste; let it culture for another 12-24 hours if you want a stronger tang.
Store in the refrigerator for up to 1 weeks.
Flip: length of storage time may depend on the culturing conditions and brand of yogurt used. If you’re making it for your party, just prep a couple days in advance. It will be gobbled up.
*I use coconut yogurt for this recipe.
Party Flip: Planning a party? Don’t forget to pre-protein to keep blood sugar stable and focus on the people not the food. I have a smoothie or other high protein before the party starts. It puts you in control. If you want to indulge, of course it’s a choice. If you don’t, you’ll make good choices without feeling deprived! [It always helps if you bring a dish like this that you can eat without worrying how it will effect your gut.]
**more recipes in searchable format inside the Cafe