Vegan Sushi Wraps
Loaded with veggies and an easy-to-make sunflower seed cheese, raw vegan Sushi Wraps are a deliciously light meal for warm summer days.
Ingredients
For the Sunflower Seed Cheese
- ¾ cup sunflower seeds soaked for about 4 hours, drained, and rinsed
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon tamari
- 1 teaspoon miso
For the Wraps
- 4 sheets nori
- 4 large collard leaves tough stems removed (the leaves can be cut in half, if it’s easier)
- 1 avocado pitted and sliced
- 2 carrots shredded
- 1 medium-sized cucumber thinly sliced
- 1 red bell pepper seeded and thinly sliced
Instructions
Make the Cheese
- Mix all of the ingredients together in a food processor until thoroughly combined. The cheese will be a little lumpy, which is okay.
Make the Wraps
- Lay a sheet of nori out on a clean, dry surface. Place a collard leaf on top if it. Spread about 2 tablespoons of the sunflower seed cheese long one of the sides, about half an inch from the edge.
- Layer on some of the avocado, carrots, cucumber, and bell pepper.
- Take the edge with the filling and gently roll it, tucking the filling in with your fingers, if necessary. Wet the edge of the nori to seal the roll.
- Repeat with the remaining three sheets of nori.
- Serve cold or at room temperature.