Vegan Zucchini Rolls with Cashew Ricotta, Mint and Avocado {GF}

INGREDIENTS

zucchini (thinly sliced on a mandolin)

avocado (halved and sliced)

mint leaves (separated)

1/4 cup

slivered or sliced almonds (pounded)

For the Cashew Ricotta:

2 cups

cashews (halved and soaked in water overnight, then rinsed and drained)

4 tbsp

apple cider vinegar

3 tbsp

lemon juice

6 tbsp

water

4 tbsp

chopped parlsey

4 tbsp

chopped green onions

lemon (zested)

4 tbsp

nutritional yeast

1 tsp

salt

black pepper