1 zucchini medium size
1 cup of raw almonds
1 TBSP of nutritional yeast
1 TBSP of apple cider vinegar
2 TBSP of extra virgin olive oil
Salt
Chive blossoms

1) Boil the almonds in water and a pinch of salt for 10 minutes.
2) Drain the almonds and blend them with the nutritional yeast, olive oil, apple cider vinegar and salt in a high speed blender or food processor. Add water if necessary while blending. Keep in the fridge.
3) Use a hand peeler to cut length wise slices of zucchini.

1) Roll up the zucchini slices, fill them with the almond cream and top them up with the chives blossoms or your choice of herbs.