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Raw Vegetable Nori Wraps with Cashew Cream




Cashew Cream
  • 1 cup of cashew nuts, soaked
  • 1 cup of cashews covered in filtered water and placed in a covered jar in the fridge for approximately 4 to 6 hours – drain before use
Nori Wraps
  • 4 nori sheets
  • ½ avocado, stone and skin removed, lightly crushed with a fork
  •   A selection of raw vegetables (e.g. julienned carrot, capsicum, or cucumber; raw sprouts, fresh coriander, etc.)
  • 2 palm-sized pieces of firm tofu, thinly sliced or 1 palm-sized portion of cooked and cooled protein from the Recommended Food List, shredded
  •   Cashew cream (see recipe above)
  •   A little water to stick down the nori roll edges


  1. Drain cashews from their soaking water, add nuts to a preferably high-speed blender and starting slowly at first, increase speed until a finely textured smooth cream is formed. Set cream aside.
  2. Lay each nori sheet onto a cutting board. Spread a small amount of avocado along the side closest to you, approximately 2 cm from the edge.
  3. Place a small selection of your julienned vegetables, sprouts and/ or coriander, along with some sliced tofu (or other protein) on top of the avocado, forming a straight line.
  4. Drizzle a little cashew cream over the vegetables and tofu (any remaining cashew cream can be used for other recipes).
  5. To roll the nori rolls: lift the edge of the nori sheet closest to you and fold over your tofu, vegetable and cashew cream mixture.
  6. Tuck in the edge under the vegetable mix before rolling carefully away from you to form a tube shaped roll.
  7. Dampen the far edge (approximately 1 cm) of the nori sheet with water to help seal the roll before finishing the roll.
  8. Place the finished nori roll edge side down so it can stick firmly while you put together the remaining rolls.
  9. Cut each nori roll into bite size pieces to serve.
Either I will find a way, or I will make one Philip Sidney