For Mom · Day 3
Collard Green Wrap with Cashew Cheese
Big collard leaves make a sturdy, no-cook wrap. Filled with creamy cashew cheese, fresh pesto, avocado and carrot, they hold together like a burrito.
⏱ 20 min🍽 4 wraps🌱 Raw vegan · no cooking
Ingredients
- 4 large collard leaves, thick stem trimmed
- 1 cup cashew cheese (see notes)
- Raw pesto, to taste (basil, spinach, parsley, lemon, garlic, pine nuts)
- 2 avocados, sliced
- 1 cup shredded carrots
- Tomato slices, to taste
Method
- Lay a collard leaf flat, smooth side down.
- Spread about ¼ cup cashew cheese down the middle and add a spoonful of pesto.
- Layer on avocado, carrot and tomato.
- Fold in the ends, roll it up tightly like a burrito and slice in half.
Tip: Cashew cheese: blend 1 cup soaked cashews with ¼ cup water, 2 tbsp lemon juice, ½ tsp salt and a garlic clove, then stir in chopped sun-dried tomato, parsley and oregano.
Great for mom because you are not tired after eating, so you can take on the tasks you have been putting off.
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Get the Free 7-Day GuideThis recipe shares natural diet ideas, not medical advice. See our health disclaimer. Supervise children in the kitchen and watch for allergies and choking hazards.
