Soak cashews overnight OR boil water for 10 minutes. Strain cashews and add them and all other ingredients to your blender. Blend all ingredients in a high-powered blender until they resemble a loose ricotta.
Zucchini Roll-ups:
1 yellow onion, diced
6-7 cups fresh spinach
3 cloves of garlic, minced
1 tsp salt
4 zucchinis
2 cups marinara sauce
Directions:
Cook the onion in a pan until translucent. Add fresh spinach in 1-2 cup batches, sauteeing until it is all wilted down. Add spinach to a blender or food processor with cashew ricotta. Pulse until combined. Slice zucchini into thin strips lengthwise.
In a 9x13 baking dish, cover the bottom with a layer of marinara sauce. Spread 1 Tbsp cashew ricotta onto a slice of zucchini and roll into a tight roll. Lay roll-up in marinara sauce and repeat with remaining zucchini and ricotta mixture. Cover with marinara sauce. Top with remaining ricotta mixture and/or vegan parmesan. Bake at 350°F for 20 minutes covered, remove the lid, and bake for another 10 minutes.
