Nori Rolls With Cashew Pate

Recipe type: Lunch
Serves: 2
  • • 8 ounces cashews
  • • ½ cup water
  • • 2-3 Tbls. lemon juice
  • • 1 inch knob ginger, minced
  • • 1 clove garlic, minced
  • • 1 Tbl. wheat-free tamari
  • • 1 Tbl. gluten-free white miso
  • • Carrot, lettuce, cucumber, cut into matchsticks
  • • Optional: rice or quinoa
  1. Directions for cashew pate: Place cashews in a food processor and process till they’re meal. With motor of the machine running, add the water in a stream, and then add the lemon juice. Stop the machine and check the texture: you want it very spreadable, but not so loose as to resemble a sauce. If you need more water, go ahead and add. Add the remaining ingredients and process till everything is well incorporated. Set aside.
  2. Directions to assemble the sushi: Place one sheet of nori horizontally on a clean surface. Spread the bottom half with ¼ cup nut pate. In the center of that, line your chopped veggies horizontally (and a little rice optionally).. Starting from the bottom edge, roll the nori sheet up. When it’s almost rolled, spread a little water on the free edge of nori at the top; this will help it stick. Very carefully and with a clean, sharp knife, cut the roll into sushi pieces. Serve!