Nori Veggie Rolls With Vegan Cashew Chipotle Dip
Have you heard me mention this dip? Everything edible is now fair game to get this in my mouth.
For the nori rolls:
Nori sheets are at most grocery stores (for sushi)
Julienne/cut veggies into matchsticks (I used carrots, bok choy, purple cabbage, red bell pepper, green onion. Just use what you have.)
Lay along the center of nori.
Roll, wet ends, and press closed. Slice.
(vegan, low fat, raw…amazing)
Makes about 4 cups
16 cashews, soaked 1 to 6 hours or skip it
1 cup zucchini (perfect use for the core after making noodles)
3 garlic cloves
Whole lemon, peeled
3/4 cup water
2 tablespoons apple cider vinegar
2 chipotle peppers in adobe sauce
Optional: 1/2 teaspoon salt
1/3 cup soaked dehydrated tomatoes (raw if dried under 108 degrees)
Throw in high speed blender…Blend until smooth. Boom.
Try not to eat it all tonight. Substitution ideas – celery in place of some cashew or zucchini. Sunflower seeds in place of some cashews.
Boom. 15 minute dinner.