Rainbow Veggie Wraps with Cashew Cream: Playful Raw Bites

Playful Raw Eating

Raw cuisine can be creative, interactive, and visually stunning. Rainbow Veggie Wraps with Cashew Cream combine vibrant vegetables with smooth, nutty cashew cream in a fun, handheld format. Each bite delivers a mix of textures, flavours, and nutrients while keeping the meal completely uncooked.

Recipe: Rainbow Veggie Wraps with Cashew Cream

Ingredients

(Serves 4)

• 4 large collard green leaves or lettuce leaves (200 g / 7 oz total)

• 50 g / 1.75 oz red bell pepper, julienned

• 50 g / 1.75 oz yellow bell pepper, julienned

• 50 g / 1.75 oz carrot, julienned

• 50 g / 1.75 oz cucumber, julienned

• 50 g / 1.75 oz purple cabbage, shredded

• 60 g / 2 oz cashews, soaked for 2 hours

• 2 tbsp water (30 ml / 1 fl oz)

• 1 tbsp lemon juice (15 ml / 0.5 fl oz)

• 1 tsp nutritional yeast (2 g / 0.07 oz)

• Salt and pepper to taste

Method

1. Prepare cashew cream by blending soaked cashews, water, lemon juice, nutritional yeast, salt, and pepper until smooth.

2. Lay out collard or lettuce leaves and spread a thin layer of cashew cream.

3. Arrange vegetables in rainbow order on each leaf.

4. Roll leaves tightly to form wraps. Slice in half if desired. Serve immediately.

Nutritional Information

(per serving, approximate)

• Calories: 220 kcal

• Protein: 6 g

• Fat: 16 g

• Saturated Fat: 2 g

• Carbohydrates: 18 g

• Fibre: 6 g

• Sodium: 180 mg

Why This Dish Fits Raw Diet Principles

All vegetables are uncooked, preserving freshness and nutrients. Cashew cream adds healthy fats and creamy texture without heating. Rainbow presentation encourages consumption of a variety of colourful vegetables. This dish demonstrates that raw food can be playful, vibrant, and nutrient-dense.

Artistic interpretation - details may differ from the actual.