creamy cashew salsa
- 1/2 cup soaked cashew pieces, drained and rinsed
- 1/2 cup salsa
- pinch of salt
- 1 Tbsp nutritional yeast
- 1/4 cup water
Soak cashews for at least 20 minutes, but up to a few hours is recommended. Drain and rinse them and add them to a high speed blender. Add salsa (I used fresh salsa from whole foods), salt, nutritional yeast, and water. Blend until super smooth. Transfer the sauce to a jar or container to let set while you construct your summer rolls.
- rice paper wrappers
- 1 can black beans, drained and rinsed
- corn, either roasted and cut off the cob or canned and drained
- carrots, cut julienne
- green onions
- mixed greens or romaine lettuce
- cherry tomatoes
- other ideas: bell peppers (any color), jalapenos, zucchini, squash, cucumber, etc...
Prepare all veggies and rinse your beans. I like to fill a shallow plate with hot water to dip the rice paper in. Quickly dip one sheet at a time into the water. Once the rice paper sheet is completely wet, place it on another plate or cutting board for constructions. The sheet should still be a little stiff but bendable, as it will continue to soften as you work with it. If you soak it for too long it will be too soft to work with and will fall apart. It helps if the surface you lay it on for construction is wet too so the rice paper doesn't stick to it.
Place all ingredients onto the middle of the sheet and roll it like a burrito, starting with the short ends and then rolling away from you. The rice paper will stick to itself, sealing the summer roll into a pretty little package.
Not into rice paper? Seems like too much work or too complicated to roll? Try the same thing in tortillas! Fresh tacos with creamy cashew salsa might be more your style!
Original recipe and inspiration from Blissful Basil.