Vegan Recipes

Vegan Cucumber Rolls

Vegan Cucumber Rolls are a refreshing and healthy appetizer or snack that’s as delicious as it is eye-catching. These rolls are perfect for those seeking a light and plant-based alternative to traditional sushi. By using crisp cucumber slices as a wrapper and filling them with a medley of colorful veggies and a tasty vegan cream cheese spread, you’ll create a delightful dish that’s not only vegan but also gluten-free and low in calories. Whether you’re hosting a party, enjoying a light lunch, or needing a satisfying snack, these Vegan Cucumber Rolls are a flavorful choice that everyone can enjoy.

Recipe: Vegan Cucumber Rolls


For the Vegan Cream Cheese Spread:
  • 1 cup raw cashews, soaked in hot water for 1 hour
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 clove garlic
  • Salt and pepper to taste
  • 2-3 tablespoons water (for consistency)
For the Filling:
  • 1 large cucumber
  • 1 medium carrot, julienned
  • 1 bell pepper (any color), thinly sliced
  • 1/2 avocado, sliced
  • 1/4 cup fresh spinach leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro leaves
  • Sesame seeds (optional, for garnish)


For the Vegan Cream Cheese Spread:
  1. Drain and rinse the soaked cashews.
  2. In a food processor, combine the cashews, lemon juice, nutritional yeast, garlic, salt, and pepper.
  3. Process until the mixture becomes creamy. Add water as needed to achieve your desired consistency. Taste and adjust the seasonings if necessary.
Assembling the Cucumber Rolls:
  1. Wash the cucumber and trim off both ends. Cut it in half crosswise.
  2. Using a mandoline slicer or a vegetable peeler, create thin, long slices of cucumber. These will serve as the wraps for your rolls.
  3. Lay a cucumber slice flat on a clean surface. Spread a thin layer of the vegan cream cheese spread over the cucumber slice.
  4. Add a few julienned carrots, bell pepper slices, avocado, spinach leaves, basil, and cilantro on one end of the cucumber slice.
  5. Carefully roll the cucumber slice around the filling, starting from the vegetable end. Secure it with a toothpick if needed.
  6. Repeat the process with the remaining cucumber slices and filling ingredients.
  7. Arrange the Vegan Cucumber Rolls on a serving platter, sprinkle with sesame seeds if desired, and serve immediately.
Nutrition Facts:

(recipe makes 6 rolls):

  • Calories: 160
  • Total Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 20mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 5g

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