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Herbed Cashew Cheese Stuffed Zucchini (RAW)

Updated: May 30, 2022

Want to impress your guests this Labor Day? This is the simplest appetizer recipe once your Herbed Cashew Cheese is prepared (which is also super easy!), but it’ll look and taste like it took you days to make.

One of the coolest things about squash is its versatility — it can be enjoyed baked, grilled, steamed, or raw. It can also be combined with a number of other ingredients because of its neutral flavor. It's packed with carotenoids, powerful antioxidants that are important for eye and skin health, and fiber, something that all of us could use for healthy digestion. Use it often!

Serves: 6

Prep time: 15 minutes

Cooking time: none



  1. Make Herbed Cashew Cheese ahead of time. This will keep in the refrigerator for 5–7 days or freeze it for 30 days.

  2. With a mandolin, slice both zucchinis the long way, so you have slices the length of the zucchini (about 6 inches long and about 1/16 of an inch in thickness). You should end up with about 24 slices per zucchini (maybe a little less depending on the size of your squash).

  3. Layer two slices on top of each other, with the top slice of zucchini about ¾ of an inch to the right of the bottom slice, so that they are not exactly evenly on top of each other. This will help with rolling the cheese and also make for a nicer presentation.

  4. With a teaspoon, scoop the cheese onto each zucchini pair, about ⅓ of the way down the zucchini.

  5. From the top, carefully roll the zucchini pair so that the cheese doesn’t squeeze out the sides. If it does, you might want to decrease the quantity of cheese you’re using in each zucchini roll.

  6. You should end up with about 24 zucchini cannelloni rolls. Serve alongside your favorite pasta sauce!


Use your favorite store-bought cashew or almond cheese if you’re unable to make your own.

Instead of cheese, consider homemade bean dip or hummus.

Make these into manicotti

Bake in the oven at 350 degrees F for 15–20 minutes topped with marinara sauce.

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