Zucchini Rolls with Vegan Ricotta Cheese

Soak cashews in boiling water for at least 10 minutes to soften. 2. Preheat oven to 350°F. 3. Using a vegetable peeler or mandoline, slice zucchini lengthwise into thin strips. 4. Add spinach to a large pan over medium heat and cook for 1 to 2 minutes until wilted. Set aside. 5. Drain soaked cashews and add them to a food processor with garlic, soy milk, apple cider vinegar, nutritional yeast, olive oil, onion powder, salt, and black pepper. Blend until smooth and creamy. 6. In a small pan over medium heat, add olive oil, breadcrumbs, Italian seasoning, paprika, and salt. Toast for 4 to 5 minutes, stirring frequently, until lightly golden. 7. In a bowl, mix passata, garlic, tomato paste, nutritional yeast, oregano, Italian seasoning, curry powder if using, and black pepper. 8. Spread half of the tomato sauce mixture into the bottom of a baking dish. 9. Lay one zucchini strip flat and spread a thin layer of vegan ricotta along the length. 10. Add a small amount of wilted spinach on top, then gently roll into a spiral. 11. Place the roll seam-side down into the baking dish. Repeat with the remaining zucchini strips. 12. Spoon the remaining sauce over the rolls and top with seasoned breadcrumbs. 13. Bake for 20 to 25 minutes until bubbling and lightly golden on top. 14. Allow to cool slightly before serving.