Carrot-Cashew vegan sushi

A new version of the "California Roll" vegan sushi or use the filling as a pate or dip.




Filling 3 lbs carrots 2 lbs raw cashews ⅓ cup Bragg amino acids 2 Tbsp. turmeric 10 lg cloves garlic ½ cup extra virgin olive oil 1 cup water ½ to 1 Tbsp. cayenne pepper (depending of potency of cayenne) Sushi wrap 1 large pack of Nori sushi paper carrot/cashew filling Avocado Cucumber ~ 2 Tbsp. Gomasio (sesame salt) wasabi soy sauce pickled ginger

Nutritional information

No nutrition information available


Soak the cashews overnight Cut the bitter ends off the carrots Blend soaked cashews to pate in Cuisinart adding ⅓ cup olive oil to extend creaminess (more olive oil can be added if desired), add a small amount of water if needed to desired creamy texture. Remove and set aside Chop carrots into 3 or 4 inch chunks and add to Cuisinart one at a time until carrots are completely blended into a pate. Remove and blend with cashew pate. Place half of the mixed ingredients back in the Cuisinart and add half the seasonings for the filling. Do the same for the other half of the filling. (Unless you have a larger Cuisinart or a smaller recipe) Steam the Nori paper so that it will be soft, like you would steam any vegetable. Layer the filling onto each Nori sheet about ¼ inch thick Sprinkle each sheet with Gomasio (more or less to taste) Slice Avocado and Cucumber julienne style so that each strip is as long as the Nori sheet and place one to two of each in the center of the Nori sheet. Roll the Nori sheets parallel to the direction of the cucumber and avocado and cut each roll into 1 to 1½ inch sections. Refrigerate and serve chilled on a platter with wasabi, soy sauce and pickled ginger artfully arranged around the sushi or in a condiment tray