Making cucumber maki at home is so easy and absolutely delicious. You don’t even need any fancy equipment to make it. This is the perfect cucumber maki recipe with vegan cashew cream cheese using only plant-based ingredients. You can make these rolls for lunch, dinner or a quick snack. This recipe is gluten-free, soy-free, healthy and so quick and easy to make.
Vegan Cashew Cream Cheese
Did you know how easy it is to make vegan cream cheese? You only need 3 simple ingredients: Cashews, lemon juice, water and any seasoning of your choice. For this recipe I used spring onion, garlic and onion powder. To make the cream cheese, soak cashews overnight and drain in the morning. Put all ingredients into a blender and blend until smooth.
This Cucumber Maki Recipe is:
- Vegan
- Dairy-free
- Soy-free
- Plant-based
- Gluten-free
- Quick and easy
- Healthy
- Absolutely delicious!
More vegan Japanese, Asian, Chinese or Thai Recipes to try:
If you try this easy vegan cucumber maki recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Cucumber Maki with Vegan Cashew Cream Cheese
Equipment
- 1 High Speed Blender or Food Processor
Ingredients
for the cashew cream cheese
- 200 g cashews soaked in water overnight
- 1/2 lemon juiced
- 30 g spring onions
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp water
- salt to taste
for the sushi
- 100 g sushi rice or risotto rice
- 1 small cucumber
- 2 nori sheets
- sesame seeds
- coconut aminos for dipping
Instructions
For the cashew cream cheese
- Soak cashews overnight and drain in the morning. Put all ingredients into a blender and blend until smooth. Add more water if the consistency is too thick.
For the sushi
- Cook rice according to the package directions and let it cool completely. You can also cook your rice the night before and store in the fridge.
- Finely slice cucumber into sticks.
- Place a nori sheet on a dry surface and spread the rice evenly, leaving approximately 1 cm at the top.
- Top with cashew cream cheese and cucumber.
- Moisten the nori sheet ends with a little water and roll up, applying a little pressure. You can also use a bamboo mat.
- Finally, cut the rolls into even slices with a sharp, wet knife. Garnish with sesame seeds and serve with coconut aminos as a dipping sauce.
