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Vegan menu for lovers
First Courses
Cashew cheesy cucumber rolls with orange and a delicious olive vinagrette
Finger food for lovers
By Chef Toni Rodríguez Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 2
- Difficulty:
- Easy
- :
- 15 min.
Read interview with:
Ingredients
- ¼ cup of cashews
- 4 tablespoons of water
- 1 tablespoon of yeast
- 1 tablespoon of lemon juice
- 1 teaspoon of salt
- 8 sage leaves
- 1 orange
- 3 tablespoons of olive oil
- 3 green olives
- 2 tablespoons vinegar
- Pinch of salt
- A pinch of cumin
- A pinch of pepper
- Soak the cashew nuts for two hours, then drain and mash them with the 4 tablespoons of water, lemon. Yeast and salt until it turns creamy and smooth.
- Peel the cucumber, and then slice it with a peeler making 8 fine sheets. Place 6 sheets of the cucumber parallel followed by 2 perpendiculars at each end. Fill with two tablespoons of cheese then close them at each end and roll them up. Repeat with the second cucumber.
- Cut and slice the olives. In a bowl mix the oil, vinegar and salt, then add the olives and stir well.
- Peel the orange and cut into cubes.
- Cut the rolls in half and place across a plate adding the orange dices in between, then pour the vinaigrette over them and decorate the dish with the sage, pepper and cumin.
Tip
Cumin is essential in this dish as it greatly enhances he flavor of the rolls.
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