Cucumber Maki with Vegan Cashew Cream Cheese
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 and so easy to make.
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.
Notes
Bamboo Mat: If you have a bamboo mat at home, use it to roll your sushi. However, it's not necessary.
Cashew Cream Cheese Variations: Instead of spring onions, you can also add sun-dried tomatoes, chives, roasted garlic or roasted red peppers.
Coconut Aminos: I recommend coconut aminos instead of soy sauce.