Preparation
- Soak the cashews in plenty of water for at least 4 hours or overnight.
- Drain the water, blend the cashews with all the ingredients except the zucchini and olive oil in a kitchen blender until smooth and season with pepper.
- Cut or slice the zucchinis lengthwise into 4 - 5 mm thick slices.
- Grill the slices one after the other in a grill pan with the olive oil on both sides and leave to cool.
- To make the crispy breadcrumbs, toast the breadcrumbs in a pan until golden brown, remove the pan from the heat and mix in the thyme and olive oil.
- Coat the zucchini rolls with the cashew cream to a thickness of approx. 5 mm, roll into snails and top with the crispy breadcrumbs.
- Garnish with cherry tomatoes, basil and pine nuts.
