Raw Collard Wraps with Cashew Cheese

Raw Collard Wraps with Cashew Cheese

Ingredients:
4 large collard leaves
2 large carrots, grated
1 red or yellow bell pepper, sliced into thin strips
2 cups (170 g) sunflower sprouts or pea shoots

Cashew Cheese:
1 cup (170 g) raw cashews, soaked for 4 hours
1 tablespoon umeboshi plum vinegar
3-4 tablespoons water
Freshly ground black pepper

Directions:
1. For the cashew cheese, rinse and drain the cashews. Blend in a food processor with the vinegar and 2 tablespoons water for 3 to 4 minutes, scraping down the sides. Add more water, a tablespoon at a time, until thick and smooth like ricotta. Season with pepper.
2. Wash and dry the collards. Carefully cut out the tough center stem of each, leaving the leaf attached at the top by about 3 inches (7.5 cm).
3. Lay each leaf flat and overlap the two tails to close the gap. Spread a quarter of the cashew cheese about an inch from the bottom and top with a quarter of the carrots, peppers and sprouts.
4. Roll up from the bottom, tucking in the edges, and lay seam side down. Slice in half with a serrated knife and serve.